Another week of the Bread Baker's Apprentice challenge brings us Castiello. Peter describes this a brioche cousin and with good reason. The butter enriched dough is smooth and soft like brioche, but has the savory additions of cheese and meat. In this case, a provolone and a dry cured salami.
The bread is quick, with everything including the sponge, only taking a few hours. Starting my sponge at 8 in the morning, I was pulling the bread out of the oven around 2. It went down like this;
Dice up your meat of choice
Before crisping up in a pan
Shred the cheese while frying the salami
Start mixing your ingrideints
Add in that quick sponge (followed by butter)
Once mixed up, knead in the cooled salami
Now time for the cheese
After some proofing time
Shaped for final rise
Hot out of the oven!
I'm used to delicious odors emitting from my oven, but on this occasion it was nothing like I've ever experienced. While the loafs were baking the overwhelming smell was salami, but once out of the oven it switched right over to cheese. Like having a cheese bread factory right in my kitchen. The bread didn't get as brown as I imagined it would, and I did wait until 189 degrees before pulling it. Regardless, the bread was delicious.
In saying that, I think I would change one thing. I shredded the cheese, which left a little bit in every bite, but didn't create any 'pockets' of it. Next time, I would allow for large pieces of cheese. This is a good loaf, but probably the least practical so far. It's definitely a speciality sort of loaf and something I think you have to be in the mood for. Really though..meat and cheese built into the bread..the perfect lazy mans sandwich!
*edit - the last slice or two ended up in the toaster which really brought the cheese and meat back to life. If only I could have something like this after a night out! On second thought, that might be trouble.