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

  • unbleached bread flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • 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.

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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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