a cheesier casatiello

After breakfast yesterday, I was looking through the fridge and found a few goodies. There was more dried salami, and quite an array of cheeses getting comfy in the tray. With my mind already in bread mode, I decided to conquer the casatiello bread again. This time I increased the cheese from 6 to 7 ounces and the meat from 4 to 6 ounces.

Instead of baking off two sandwich style loafs, I opted to use a spring form pan. The results were wonderful with the cheddar cheese (3 kinds) creating a way different flavor profile than the provolone. Be it the increased quantities or different cheese, I think I prefer this new version. But really, maybe I'm just won over by the smell of a cheesy, meat filled kitchen!

Now I must get back to the ciabatta challenge.