Archive for November, 2009

BBA Challenge – Challah

Peter Reinhart goes into detail about how to make a traditional braided challah, but much like the Artos and Casatiello formulas, it was going to make an enormous loaf.  I opted to make 2 oz rolls instead.  I think next time I would make 4 oz rolls – which would be the optimal hamburger bun or sandwich size.  The 2 oz rolls would make smaller sandwiches or decent sized dinner rolls.  If you wanted to use these for sliders, I would go 1.5 oz.  I found instructions to shaped “festive knot rolls” from The Secret of Challah.  I would definitely make this challah again.  It rose like a champ, was very easy to work with and tastes fantastic. 

BBA Challenge – Casatiello

Casatiello is an Italian cousin to Brioche.  Like a savory panetone.  Peter Reinhart even mentions that you can bake the casatiello in panetone molds.  I looked online and found that the panetone molds were kind of on the pricey side (even for me…  the girl who will buy anything baking related even if I only use it once).  So I decided to make my own.  I am a pretty big fan of origami boxes, so I adapted one to suit my needs.  I made a base out of brown shipping paper, and an insert made from parchment.  I was quite happy with the results.  I spent a solid 30 minutes telling my husband how much of a genius I am because I was able to combine my love of origami, photography and baking all into one project. 

In keeping with my trend of sharing the bread with family/friends/coworkers, I made 4 individual loaves each in its own origami panetone form.  This casatiello has sopresetta (salami), sharp provolone and aged asiago.  Husband really enjoyed the bread.  I loved the sopresetta.  Once it is lightly sauteed the flavor really comes out.  The origami really held up.  I was quite excited.