What do I think is the best part of a grilled cheese sandwich, a cheese quesadilla, or a pizza? It’s the cheese that has escaped from the edges and browned into crispy cooked bits. One day I’m going to just bake some cheese to a crisp so I can have all the crispy bits I want – there are never enough.
This gorgeous loaf of bread called Casatiello is now another place where I can find some of that yummy cooked cheese. A brioche dough filled with cured meat and cheese bakes into a rich and tender loaf that is a sandwich in itself. Being the first time I had heard of this bread, I thought “how could it be bad?”, and I was right. It had great flavor and stayed moist for days.
I added pepperoni, salami, and cheddar cheese to mine, but there are many different suggestions for variations in the recipe, which comes from The Bread Baker’s Apprentice by Peter Reinhart. If you want to try this or another recipe from this great bread baking book, click here.
I’ll be in the kitchen frying cheese.