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BBA Challenge #4: Casatiello - The Fucking Bluebird of Goddamn Happiness [entries|archive|friends|userinfo]
Zoethe

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BBA Challenge #4: Casatiello [Jan. 24th, 2012|07:59 am]
Zoethe
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This week's bread was the first one with which I was completely unfamiliar. Casatiello is an Italian version of brioche. It decreases the amount of butter in the bread, but replaces it with cheese and cured meat.

How bad can that be?

For the cheese, I chose a nice aged Gouda: strong enough to carry the bread without being overpowering. For the meat, I decided against salami or sausage and decided to go with a really nice, thick cut Amish bacon.

I realized I had a problem when I pulled out the cast iron frying pan. Suddenly husband, daughter, and daughter's girlfriend were all in the kitchen. "Bacon...?" they asked, eyes wild.

Fortunately, I'd purchased lots of bacon. So the first batch went to the ravening wolves I call family. Once they were satisfied, I was able to cook up bacon chunks--and threaten the fingers of anyone thinking about nibbling.

These were the add-ins for the bread:



Yup, that's gonna be one healthy loaf!

When it was all kneaded together, it looked like this

After rising, the instructions were to put it in loaf pans or a brioche pan, but it was really too soft for a loaf, so I used a springform pan instead:



You can see the air pockets in the bread, which look good buy also say "no good gluten skin," meaning that it's not going to form up well as a loaf. Definitely well-served by the springform.

It came out of the oven very pretty:



And once it cooled, the crumb was nice:



As for the flavor, it was pronounced delicious, with the one suggestion that it needed more bacon. The book says that the "coarsely grated cheese" will result in little pockets of cheesy goodness, but I found that it melted into the bread pretty evenly. Perhaps Reinhart has a cheese grater that has even larger holes than mine. Overall, it was a favorite--and won't appear on our table very often because of its richness!

Oh, and while all this was going on, I was also making my regular sourdough bread. Despite my attempt at making the two breads follow each other into the oven, it was clear that they were both going to be oven-ready at the same time. Once again, I got to use my lower oven. Though I thought early on that maybe it had been a silly thing to want, it's turning out the be very handy! Both breads came out of the oven within 15 minutes of each other.



I call that a successful baking day!

Crossposting from Dreamwidth now. Sigh. If LJ won't let you comment, you can comment here: http://zoethe.dreamwidth.org/790342.html?mode=reply:
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Comments:
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[User Picture]From: heathrow
2012-01-24 01:04 pm (UTC)
I'm not a big cheese fan, but there's something so very right about a cheesy bacon brioche. Oh my goodness.
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[User Picture]From: zoethe
2012-01-24 08:04 pm (UTC)
It was indeed very right.
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[User Picture]From: pachamama
2012-01-24 01:49 pm (UTC)
Gorgeous!
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[User Picture]From: zoethe
2012-01-24 08:04 pm (UTC)
Thank you!
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[User Picture]From: halfmoon_mollie
2012-01-24 02:04 pm (UTC)
Bacon....mmm....

I am so enjoying these posts. And being inspired.
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[User Picture]From: zoethe
2012-01-24 08:04 pm (UTC)
It's a terrific book, and I feel that I am really expanding my repertoire!
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[User Picture]From: cynic51
2012-01-24 02:09 pm (UTC)
>>with the one suggestion that it needed more bacon
Of COURSE it did. It could have been a thin layer of breadcrumbs wrapped around a pile of bacon and it would have needed more bacon.
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[User Picture]From: zoethe
2012-01-24 08:05 pm (UTC)
You make a good point.
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[User Picture]From: ba1126
2012-01-24 02:12 pm (UTC)
There is no such thing as too much bacon.

You're bread baking is so nice to read about. Thanks for sharing it with us!
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[User Picture]From: zoethe
2012-01-24 08:07 pm (UTC)
I'm glad people are enjoying it!
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[User Picture]From: sapphirescarlet
2012-01-24 02:35 pm (UTC)
DAMN. I would take that loaf and crawl into bed with a towel to catch the crumbs. I almost hate to ask because it will reveal what a debauched pig I truly am, but did you butter it when it was warm?

I know. Buttering would be pointless. BUt.... *giggle*
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[User Picture]From: zoethe
2012-01-24 08:09 pm (UTC)
Ferrett did butter. I was not that brave.

It was amazingly lovely.
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[User Picture]From: cinema_babe
2012-01-24 02:52 pm (UTC)
great, now I''m wiping drool off of my keyboard....
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[User Picture]From: zoethe
2012-01-24 08:10 pm (UTC)
Next is challah!
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From: (Anonymous)
2012-01-24 03:03 pm (UTC)

Cheese and Bread

Apologies on being an anonymous random poster. I just like finding new bread recipes and happened to come across this post while browsing around LJ.

I love to make a bread called Käsebrötchen - which uses either Gouda or Elemental cheese in the dough. Gouda, being a semi-soft cheese, just melts into the bread to make a cheesy taste. I have actually tried to make tiny cubes - as they are rolls actually and not a loaf - of the gouda in my bread and it does not leave cheesy-pockets of goodness :( . So, I think the solution to your problem is using a heavier cheese, like a semi-hard or firm perhaps?

Sorry to bother! Just...thought I would try to help. Hope your next bread goes beautifully!
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[User Picture]From: zoethe
2012-01-24 08:12 pm (UTC)

Re: Cheese and Bread

Anonymous is fine, I'm happy for the feedback! I will try a harder cheese when next I subject my arteries to this treat!
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[User Picture]From: lyssabard
2012-01-24 03:31 pm (UTC)
I love your bread posts and oh god, these loaves look delicious.

Now I am hungry.
I will go eat the loaf of Italian bread that we have on the counter nao.

But it won't be as good as the Ginibread.


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[User Picture]From: zoethe
2012-01-24 08:14 pm (UTC)
I am impatiently waiting for a loaf to rise so I can get it into and out of the oven!
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[User Picture]From: alexmegami
2012-01-24 04:09 pm (UTC)
...I want it.

Arrrgh, I have got to start making money so I can afford this book.
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[User Picture]From: zoethe
2012-01-24 08:15 pm (UTC)
It's totally worth it!
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[User Picture]From: purplefrog26
2012-01-24 04:50 pm (UTC)
Evil temptress! Good thing there isn't smell-o-internet or I would really be in trouble. Both loaves look wonderful.
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[User Picture]From: zoethe
2012-01-24 08:16 pm (UTC)
I love torturing people! Hee!
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From: anonymousalex
2012-01-24 05:16 pm (UTC)
(Drool)

-Alex


Edited at 2012-01-24 05:16 pm (UTC)
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[User Picture]From: mplsindygirl
2012-01-24 05:57 pm (UTC)
Mmm, bacon! That happens at my house, too.
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[User Picture]From: zoethe
2012-01-24 08:17 pm (UTC)
I'm thinking of making some right now. Bacon....
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[User Picture]From: merle_
2012-01-24 06:15 pm (UTC)
As for the flavor, it was pronounced delicious, with the one suggestion that it needed more bacon.

At this point I would glare balefully around the table while asking "hmm, I wonder where that extra bacon I bought for this snuck off to...". ;-)
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[User Picture]From: zoethe
2012-01-24 08:18 pm (UTC)
Bacon.....
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From: serakit
2012-01-25 01:11 am (UTC)
You are responsible for my renewed baking impulses, which means once I'm living somewhere where there's an oven again (likely back at school), all around me will be treated to free bread.
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[User Picture]From: zoethe
2012-01-25 01:35 am (UTC)
I just made the best loaf of sourdough I think I've ever made. The bread, she is gooood.
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