you may be wondering (if you read this in order) what happened to bread 4, brioche...
i went to new york instead. my justification is that a. it's new york, and i ate thomas keller's bakery bouchon's brioche, and b. brioche was the one BBA bread i had 'mastered' before this whole challenge began. we have eaten plain brioche, chocolate brioche, dried cranberry brioche, raisin brioche, and we love them all. the one thing i have never figure out about brioche is a good set of brioche tins. mine just look like muffins. [one more note: i think having to make brioche fourth is a little ridiculous, alphabetical recipes and all, because it is a combination yeast bread and puff pastry, like croissants, and even a little harder than croissants. i didn't ever even try to make brioche until i could make white bread that i liked, sourdough i liked (sullivan st. bread), and puff pastry. part of what makes this challenge interesting.]
ok, moving on to casatiello. the version i made was sharp cheddar in small cubes, but hard genoa salami cut in thin triangles, because the only salami i had was presliced costco. might as well admit it, right? the results were beautiful little folds of salami that look like curls when the bread was sliced. the flavor was incredible, truly a meal in a slice, and not one of the eaters (there were 7 of us) had more than one slice, because it was so filling. we are eating the rest today for lunch made into grilled salami and cheese sandwiches with mustard. there's never too much of a good thing. i made the loaf in an 8" cake pan, and if i could go back, i would make it in the springform. it ended up looking like a muffin from the sheer overwhelming volume of dough. this is going into the regular baking rotation for sure.
Entered on 06.12.2009 at 8:56
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