Casatiello
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 165.9
- Total Fat: 9.6 g
- Cholesterol: 37.8 mg
- Sodium: 195.8 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 0.4 g
- Protein: 5.6 g
View full nutritional breakdown of Casatiello calories by ingredient
Introduction
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! 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! 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! 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!Number of Servings: 30
Ingredients
-
Serves 30
Sponge
1/2 cup (2.3 oz) bread flour
1 tbsp instant yeast
1 cup half-and-half cream
1 tbsp lemon juice
---
Dough
3 1/2 cups (16 oz) bread flour
1 tsp salt
1 tsp black pepper
2 eggs
3/4 cup (6 oz) unsalted butter, softened and divided in 4 pieces
6 oz coarse-grated provolone cheese
6 oz dry-cured spicy salami
Directions
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.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
