Bread Baker's Apprentice: Casatiello
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYPZ5a36FAVgbpCl557I3AvuX_48mZgNPwxJNOc4FzXeVGYQ18mxr8YuJRC9E-lAJkQdWBLX2_SR_qFG5oh-h-1GrwzPiRivY1E6D6msRVtghwvYbh2EPC_th6HrAfoPi7IoQs5fACmesZ/s400/Casatiello.jpg)
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!
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