Monday, June 22, 2009

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.


Brooke said...

That looks amazing! I just ate lunch and this is making me hungry again.

Sarah said...

Thumbs up. And you deliver. :)

Court said...

I am trolling all the blogs this week wondering what will appear at the pot-luck. I am guessing (hoping?) for some fresh baked bread ;-)

Chris said...

Thanks Brooke! It's a meal in itself.

Bread you say Court..I'm thinking this might be a possible option. ^_^!

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