I went out and bought the “special” ingredients needed for this Casatiello, an Italian “cousin” of the eggy French brioche and the fifth recipe in The Bread Baker’s Apprentice Challenge. The 200 gram of Calabrese salami and the 250 gram chunk of Provolone cheese cost $12. Yipes, I thought, this had better be damn good bread.
Just as a test I had a few crackers with the cheese and salami, you know, just to make sure this was a good combo. Good thing we only had a couple crackers left or there would have been nothing remaining of the salami and cheese for the bread. Also gave a test cracker to my other half. Turns out spicy deli meats are not a favourite at all; now I know the salami’s all mine. Muahahaha! And so is the bread. OK, I cut the recipe in half then: one loaf should be plenty for lil ol’ me. Darn, now I’ll have all this spare salami and cheese. What ever shall I do?
I immediately put “Crackers” on the shopping list.
OK, let’s get this show on the road and see what we end up with since we know the “featured ingredients” are awesome. Continue reading