Italian Easter Bread
Casatiello is a traditional savoury Easter bread from the region of Campania, Italy. It’s loaded with lots of cheese and pieces of meat, usually salami, and traditionally made with lard. Although traditionally it is made in a ring with hard boiled eggs on top, I decided to bake in a loaf pan and forgo the boiled eggs.
Adam again
Here is the starter once again bubbling away... I will not be posting any photos of Adam getting his groove on from now on out. For those of you you who are following these blogs, know he is alive and well in all the recipes.
Mixing all together
Added eggs, flour, butter(yes, this one also has LOTS of butter), wild yeast, and milk
resting dough
Formed a dough and let it rest
added cheese and meat
So, the traditional version includes salami, and so this has hot genoa salami added. For the cheese, there is a mixture of Asiago, gouda, and raw milk cheddar cheese.
dough being formed into loaf
After the dough was allowed to rise-- it was formed into loaves, and then baked in a 350 degree oven for 40 minutes
soft crumb and crust
Deliciously cheesy and savory. Understand that this is a really heavy dough and not to be eaten often.