Casatiello

I pulled out the Bread Bakers Apprentice book out again today so I could have a contribution for Nana's annual Thanksgiving feast, so, being the Italian that I am, decided to go with an Italian bread, the Casatiello.

After I tasted it when it was finished, I sent my friend a text that said "holy f***, this bread is amazing".

It was actually a relatively easy bread to make, just lots of time to rise, and well, it's certainly not friendly for the waistline, it's a brioche style bread with bits of diced salami and shredded provolone cheese mixed in, and it is such a rich, soft and somewhat delicate bread, and it is easily one of the most delicious breads I've ever tasted!

And it was a big hit at Thanksgiving too and a few people asked me for the recipe. Well, you can find this recipe and many more in the book!

Now for some pics:

Here is the dough after mixing

And after rising for about 90 minutes

In the springform pan I baked it in (very nice way to bake bread, btw!)
After rising for another hour:

After baking (although I baked for the recommended time, when I cut into it the top fell a little bit and it was a tad undercooked, but still delicious!)