Bread Baker's Apprentice: Casatiello

Casatiello. YUM. When the first sentence of the recipe description stated: "This is a rich, dreamy Italian elaboration of brioche, loaded with flavor bursts in the form of cheese and bits of meat, preferably salami." my mind said...YES! Grab grocery list, get notes of the ingredients.

What I found most different about this bread is that it is traditionally baked in paper bags or pannettone molds but can also be done in loaf pans. I did mine in loaf pans.

When you took a bite of it's warm-from-the-oven goodness, it was slightly cheesey, a bit of the Italian salami and the freshness of good homemade bread. Delightful!