Casatiello from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 129) by Peter Reinhart

  • provolone cheese
  • milk
  • butter
  • salami
  • instant yeast
  • unbleached bread flour
  • EYB Comments

    Requires 5-5.5 hours to prepare. Can substitute buttermilk for milk; bacon, pancetta, chorizo sausages, imitation bacon bits, smoked firm tofu, cooked Italian sausages or cured sausages for salami; and Swiss cheese, Gouda cheese or cheddar cheese for provolone cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires 5-5.5 hours to prepare. Can substitute buttermilk for milk; bacon, pancetta, chorizo sausages, imitation bacon bits, smoked firm tofu, cooked Italian sausages or cured sausages for salami; and Swiss cheese, Gouda cheese or cheddar cheese for provolone cheese.

  • anya_sf on May 26, 2018

    This bread was easy to make and thankfully could be made in a single day. I used buttermilk in the sponge and reduced the butter to 4 ounces, which seemed like just the right richness, and I didn't need to add extra liquid. I used dry salami and a local cheese called Estero Gold, which is sort of like aged jack/provolone. The cheese isn't particularly melty, being drier, so it disappeared into the bread, but the flavor was definitely there. I believe the cheese measurement (3/4 cup) doesn't match the weight (6 ounces - think it should be 3 ounces). I probably added 4 ounces of cheese. We really enjoyed this bread!

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