Casatiello
From jo_jo_ba 14 years ago
- 45 minutes to make
- Serves 30
My adaptation of Peter Reinhart's recipe out of The Bread Baker's Apprentice for a cheese and salami-studded behemoth of a bread! The texture is very similar to a savoury panettone, and even though it isn't sweet it is JUST as rich! Read more I made it even richer by upping the amount of (local) salami and using half and half instead of regular milk since I had it on hand. It rises insanely quickly, quadrupling easily on the first proof, but its heaven when it's done! Serves a crowd (30, easily) and freezes well, which is good if you value your waistline! See less
Ingredients
- Sponge shopping list
- 1/2 cup (2.3 oz) bread flour shopping list
- 1 tbsp instant yeast shopping list
- 1 cup half-and-half cream shopping list
- 1 tbsp lemon juice shopping list
- --- shopping list
- Dough shopping list
- 3 1/2 cups (16 oz) bread flour shopping list
- 1 tsp salt shopping list
- 1 tsp black pepper shopping list
- 2 eggs shopping list
- 3/4 cup (6 oz) unsalted butter, softened and divided in 4 pieces shopping list
- 6 oz coarse-grated provolone cheese shopping list
- 6 oz dry-cured spicy salami shopping list
How to make it
- Combine the sponge ingredients in a non-reactive mixing bowl, blending thoroughly. Cover and allow to rest 1 hour.
- In the bowl of a standing mixer, whisk together the 16 oz bread flour, salt and pepper.
- Pour in the sponge mixture and the eggs and mix well on low-medium speed until the dough forms a coarse, shaggy ball.
- Continue mixing for 1-2 minutes longer, then turn off the mixer and allow the dough to relax for 15 minutes.
- On low speed, begin working the butter into the dough one piece at a time. The dough will be very soft.
- Continue beating dough until smooth and velvety, about 12-13 minutes, and the dough comes away from the sides of the bowl.
- Turn dough onto a lightly floured surface and knead in the cheese and salami.
- Place in an oiled bowl, turning to grease the top. Cover and allow to rise 90 minutes. The dough will easily triple.
- Deflate the dough and shape into a boule. Place in a 9" springform tin that has been lightly greased.
- Cover and allow to rise again 45-60 minutes, until it rises over the top of the pan.
- Preheat oven to 450F and move the oven rack to the lowest position.
- Bake 20 minutes, then rotate pan 180 degrees and bake 25 minutes longer.
- Remove from the pan immediately and cool completely on a wire rack.
Mmm, cheese
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People Who Like This Dish 3
- texalp Dallas, TX
- valinkenmore Malott, WA
- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 1 people-
Oh my - this is wonderful! Plus, I'm not much of a bread baker and I can let my Kitchenaid do the work! Thanks for the great post and again, 5 forks to you!
valinkenmore
in Malott loved it
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