Comments on: Casatiello: No Need to Make a Sandwich

By: ATigerInTheKitchen

ATigerInTheKitchen — Wed, 02 Sep 2009 16:35:43 +0000

Your bread looked gorgeous as usual! I love the round tin you used. I may try that next time. My loaf looked so boring but the bread was incredibly delicious! Will use cubed cheese for cheesy pockets next time, too….

http://www.atigerinthekitchen.com/2009/09/casatiello.html

By: AP269

AP269 — Tue, 01 Sep 2009 21:20:08 +0000

Those cheese pockets look great! Will use cheese cubes instead of shredded cheese next time, too. Here’s my post: http://ap269.wordpress.com/2009/08/26/bba-challenge-5-casatiello/

By: Herbed Focaccia from The Bread Baker’s Apprentice — Pinch My Salt

Herbed Focaccia from The Bread Baker’s Apprentice — Pinch My Salt — Thu, 27 Aug 2009 16:04:01 +0000

[...] Honestly, I didn’t think I could love any bread more than the salami and cheese-filled Casatiello. But I was wrong. Foccacia, I love [...]

By: Danielle

Danielle — Tue, 04 Aug 2009 01:38:22 +0000

It took me a while, but finally! My post is up! You were right about this bread, it is SO GOOD! http://bonvivant.wordpress.com/2009/08/03/casatiello-your-sandwich-in-a-slice/

By: Cinnamon Raisin Walnut Bread — Pinch My Salt

Cinnamon Raisin Walnut Bread — Pinch My Salt — Mon, 03 Aug 2009 13:59:58 +0000

[...] That one will always be a favorite. But this Cinnamon Raisin Walnut Bread is now tied with Casatiello as the favorite bread I’ve baked so far in The Bread Baker’s Apprentice Challenge. [...]

By: Bread Baker’s Apprentice Challenge - Casatiello – Fake Ginger

Bread Baker’s Apprentice Challenge - Casatiello – Fake Ginger — Fri, 10 Jul 2009 02:17:54 +0000

[...] is the 5th bread of the BBA challenge and it’s a brioche-type bread but has salami and cheese (I used cheddar) mixed into the [...]

By: Joey D

Joey D — Mon, 29 Jun 2009 23:29:32 +0000

Lovely Nicole! I did want to point out one thing that kinda irked me about the recipe… it’s not a Casatiello, it’s a Tortano. Not sure why Peter used the name, but this started a HUGE discussion with my 88-year old Napolitan father (you know us Italians). Casatiello is a type of Tortano, made for Easter, with eggs braided into the loaf. Peter’s recipe doesn’t have any lard in it (Casatiello is also known as “Neapolitan Lard Bread”), doesn’t have any eggs braided into the loaf… and wasn’t presented in a “corona” braid — it’s classic form. Ah well, it’s been said that Italians will look for anything to argue about. As for the recipe itself… I used a larger dice, wine soaked/pepper salami, and cubed provalone… came out “a real-ah a nice-uh”. Not quite as pretty as yours. But… oh it was yummy. LOL.

By: Caitlin

Caitlin — Tue, 23 Jun 2009 01:00:23 +0000

Gorgeous! I’m falling behind, but definitely can’t miss this one. I just bought the ingredients

By: Oggi

Oggi — Thu, 18 Jun 2009 19:09:04 +0000

Beautiful photo of the cheese pockets…makes me want to bake a third batch.:-)

By: Deb

Deb — Thu, 18 Jun 2009 04:45:58 +0000

Your photos are great once again Nicole. It is strange how we all prefer different breads in this challenge. Although Casatiello was good, I prefer the brioche bread. Oh well, that’s what makes us all unique!

http://tinyurl.com/mouv43 My Casatiello experience.