Monday, January 25, 2010

Casatiello: Baking Through the Bread Baker's Apprentice

This is a version of brioche done Italian style, and the non-vegan version is supposed to be loaded with cheese and salami. For one insane moment I thought about replacing that with vegan cheese and meat, but quickly decided that the final product would probably be pretty gross. Instead, I went with sundried tomatoes for bursts of flavour, and some nutritional yeast for a more cheesy flavour. I also used Ener-G egg replacer this time, but felt that yogurt or silken tofu would have made for a moister loaf.

1. While I was intrigued with the idea of baking the loaf in a bag, I opted instead for 9" round pans. Reinhart calls for 8" round pans, but I don't have any. The final loaf was slightly thinner, but filled the pan just fine.
2. Because the thinner loaf, I baked the loaves for a total of 35 mins, instead of 40.

1. I replaced the milk with soy milk.
2. I replaced the eggs with 2 Ener-G eggs, but would opt for soy yogurt next time.
3. I replaced the butter with Earth Balance, and so I did not add any salt into the dough.
4. I replace the salami with 4oz sundried tomatoes in oil, drained, and chopped.
5. I added 1/3 cup of nutritional yeast to the dough.


Rose said...

This is a really fun project...baking through Bread Baker's Apprentice...the bread looks great...I agree with your call...s/d tomatoes and nutritional yeast sound like they would do the job wonderfully w/o faux meats and cheese.

adrienmelaine said...

That looks phenomenal!

And, I love your blog! Thought you should know!

dining room table said...

Thanks for the replacement that you included in your post. I appreciate it.

Bianca said...

I think your nutritional yeast/sundried tomato version sounds delicious! But I also think the vegan cheese/faux salami version sounds mighty tasty.

Anonymous said...

Funny, I think this is what we call "lard bread" in Brooklyn...

I thought brioche was a sweet french bread made with tons of eggs and butter and milk? I am not sure what this has in common with brioche?

Vegan Dad said...

I am just paraphrasing what Rienhart says in his intro the bread. The method is somewhat similar to brioche in that you work fat into the dough, but there is less of it, and fewer eggs.

zoutke said...

I follow you, now and them even if I am not vegetarian but I cook without dairy and egg for healt reason, and thought maybe you would like to know more about casatiello. It is a typical harty sort of pizza/bread from Naples Italy (an I am from there). It should not be soft like a brioche at all, and also normally quite salty. I think a good fake cheese in there would have been good. You can replace butter with oil, it is done even in the traditional version. Normally also it should be rather tall, more than flat, and with a hole in the middle a bit like a bundt cake. Only instead of pouring it like a bundt cake you should roll the dough flat, accomodate the filling of choice and then roll the dough up. Then make the two end of the roll meet and obtain a ring.

Hope this was interesting for you to know, I found a very funny idea to find a casatiello in you blog.

Chaos Mom said...

i'm not much of a bread person...but my husband is, and i think he'd LOVE this. i also think adding some kalamata olives along with the sundried tomatoes would be pretty good. i might have to go with the soy yogurt option, as i have no idea where to get Ener-G egg replacer.

tarah said...

Hi, I've been reading your blog for years, and love it, but have never left a comment. You helped inspire me to start my own recently! Great pictures and recipes, so thanks.

Houston employment attorney said...

This bread looks so great. Thanks for the vegan recipe!