Casatiello

Ingredients

• 4 ½ teaspoons active dry yeast
• 1 tablespoon, plus 1 teaspoon, sugar
• 1 ¼ cups warm water
• 4 egg yolks
• About 2 1/2 cups unbleached all-purpose flour
• 1 ¼ teaspoons salt
• 4 eggs
• ½ cup, plus 1 1/2 tablespoons, sugar
• 1 ⅓ teaspoons salt
• About 4 1/4 cups unbleached all-purpose flour
• 2 sticks, plus 2 tablespoons, unsalted butter at room temperature
• 2 ounces pecorino romano cheese, grated
• 2 ounces Gruyere cheese, grated
• 2 ounces provolone, cut into small cubes
• 3 ½ ounces Milano salami, sliced and chopped
• 2 teaspoons coarsely ground black pepper
• 1 egg white, lightly beaten

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    3438 calories; 159 grams fat; 90 grams saturated fat; 4 grams trans fat; 46 grams monounsaturated fat; 11 grams polyunsaturated fat; 398 grams carbohydrates; 14 grams dietary fiber; 70 grams sugars; 99 grams protein; 871 milligrams cholesterol; 4939 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Two round loaves

Preparation

1. To make the sponge, stir the yeast and 1 teaspoon of sugar into the water in a mixing bowl and let stand until foamy, about 10 minutes. Add the egg yolks and remaining sugar and stir until smooth. Stir in half the flour and beat until smooth. Add the remaining flour and the salt and stir until a soft dough is formed. Knead gently on a floured surface for 3 to 4 minutes. Place in a bowl, cover with plastic wrap and let rise until double in size, about 1 hour.
2. To make the dough, beat the eggs, sugar and salt together in a large mixing bowl. Add 1 cup of flour and stir until smooth. Cut the sponge into small pieces and add them to the dough mixture. Beat together, then add the remaining flour and mix with your hands to a shaggy mass. Mix in the butter. Sprinkle the dough with the grated cheeses and knead them in with your hands. Continue kneading on a lightly floured surface until the dough is elastic, supple and fairly smooth, 5 to 10 minutes. Place in a lightly oiled bowl, cover with plastic wrap and let the dough rise until almost tripled, about 1 1/2 hours.
3. Turn dough out on a lightly floured surface and pat and roll into a large rectangle about 3/4-inch thick. Sprinkle half the provolone, half the salami and half the pepper over the surface. Fold into thirds, like a business letter; then roll the dough out again 3/4-inch thick. Sprinkle with the remaining provolone, salami and pepper and fold again into thirds. Gently knead for 2 to 3 minutes to distribute the cheese and salami evenly. Cut the dough in half and knead each half gently into a round ball. Place each ball in a buttered 2-quart charlotte mold or souffle dish. The dough should fill about half the mold. Cover with a towel and let rise to the tops of the molds, about 1 1/2 hours.
4. Preheat the oven to 400 degrees. Brush the top of each loaf with the lightly beaten egg white. Place in the oven and bake for 45 minutes, until the tops are very brown and shiny. Remove from the molds and cool on racks.

5 hours 30 minutes