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.
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