How to Make Beautiful Casatiello | Amazing Neapolitan Easter Cake

I love finding out about unique festive breads from all over the world. This casatiello is certainly that. A huge bread filled with meat and cheese and topped with whole eggs.
Traditionally the bread is prepared on Good Friday and left to slowly rise overnight and then baked on the next day. It is commonly filled with cured meats like salami and pancetta and cheeses like scarmoza, pecorino, parmesan, or provolone.
The shape of it is achieved by baking it in a special pan which is by no means necessary. As I show in the video a little bit of improvisation is all that is needed.
This recipe has been adapted to fit my style, but I have kept the basic principle and essence of this bread.
📖 Get the recipe ➡️www.chainbaker.com/casatiello/
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🥨 To learn more about bread making click here ⤵️
Principles of Baking bit.ly/principles-of-baking
The Steps of Baking bit.ly/steps-of-baking
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🔪 Find all the things I use here ⤵️
🇺🇸 www.amazon.com/shop/ChainBaker
🇬🇧 www.amazon.co.uk/shop/ChainBaker
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🌾 If you would like to support my work click here ⤵️
www.ko-fi.com/chainbaker
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🍞 Share your bread pictures here ⤵️
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Chapters
0:00 Intro
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#Bread #Baking #ChainBaker
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[@ChainBaker]

📖 Find the written recipe in the link below the video ⤴ 🌾 If you would like to support my work click here ⤵ www.ko-fi.com/chainbaker 🔪 Find all the things I use here ⤵ 🇺🇸 www.amazon.com/shop/ChainBaker 🇬🇧 www.amazon.co.uk/shop/ChainBaker 🍞 Share your bread pictures here ⤵ www.flickr.com/groups/chainbaker/

[@roxiviski9860]

Delicious!!! Viva l'Italia!

[@chopsddy3]

My great grandmother made that. This is perfect timing. I have some ham and real farm eggs from chickens that actually touch the ground. 🕊👍🕊

[@magistral5732]

Here in Umbria, a region of central Italy, a must-have easter bread is "Pizza al formaggio", it translates to Cheese pizza and it consists of a flavorful round tall savory pie. It almost looks like a panettone, but just from the outside because, as soon as you dig in, you will sense an awesome Pecorino Romano smell and see a bright yellow dense crumb, enriched with little pecorino cheese cubes. There are also loads of pecorino inside the dough itself and whoever dares to use a different cheese, such as gruyere or parmigiano reggiano is considered an heretic here, though some horrible online recipes call for milder flavored cheeses to smooth its traditional sharpness out. We usually have it topped with Capocollo or salami from Norcia. Hope you will find about it and try it!

[@ChainBaker]

Wow, that sounds amazing! I will definitely add it to my projects list. Thank you :)

[@roxiviski9860]

La proverò anch'io, saluti da milano

[@YnnubTibbar]

I saw that while I was living in Italy and always wondered why it's called pizza. Do you know something about the origin of the name?

[@davideb.9990]

@@YnnubTibbar it's called pizza because in Latin the word piza referred to certain cerimonial foods especially "cakes", sweet or savoury, while the meaning we attribute to the word "pizza" today, comes from the Neapolitan dialect.

[@maurad5378]

We use Swiss, ham, basket cheese, Italian sausage, fresh parsley. Looks good!

[@2ambros]

I love your lessons and insights. Thank you. My favourite Easter bread is Pane di Rosmarino. A traditional Tuscan bread

[@ChainBaker]

I've added it to my projects list. Looks awesome. Thank you! :)

[@halfanewfie2]

I'll be making this. Add a salad and you have a complete meal :)

[@Jeepy2-LoveToBake]

Took this out of the oven about an hour ago (yes, I know it is late in the evening) - finally trying a slice. Wow - the black pepper infused dough with the meat and cheese combinations is utterly FANTASTIC. The bread itself has a very nice chew to it. I used a 10" tube pan and lined the bottom, sides and tube surfaces with oil/parchment paper. The loaf came out without a hitch - beautiful enough to be a centerpiece. Thanks for sharing your version of this classic Italian Easter bread. Photo has been posted. I made sure I bought extra cured meats/cheeses so I can bake this again soon.

[@lui5gif]

Amazing! We do a similar bread for Easter in Portugal, called Folar de Páscoa, or just Folar for short, which has regional variations. In Trás-os-montes, it's filled with meats, similar to this. My grandparents, from Aveiro, made a sweet version, without meats, but interestingly their recipe actually goes against some things I learned about baking. Butter was melted and added at the beginning, before any kneading, together with all wet ingredients (and it did make the dough a pain to work with); and just like you mentioned at the end of the video, it was fermented overnight in a warm room. They also didn't do a second fermentation. Still, it was delicious. I have since made some changes to the recipe, which made the dough easier to work with.

[@ChainBaker]

If it works, it works! That's how it is with old school recipes :) I might have to try it out someday. Cheers!

[@artycrafty9209]

Ahhhh!!! you melted the heart of a half Italian, you can never have enough of these wonderful breads and soooooo worth the work. Thank you it looks wonderful.

[@ChainBaker]

Thank you! :) This one is surprisingly easy to make. Definitely looks more complicated than it is :)

[@Maplecook]

OMG, that is amazing!

[@MichaelGrode]

This bread looks incredible! Looks like the perfect thing to have at the table for Easter! Excited to see what make in your next Easter video!

[@MrMartinSchou]

This looks incredibly delicious.

[@play_history]

I love your enthusiasm for bread baking! Each one of your videos is immensely pleasant and I appreciate the repetition of information (though I'm sure it's annoying for you to do in voice over). I will at some point get a scale and start trying out some of these recipes because you've made the process very understandable. It isn't easy, but you do you best to make it straightforward. Great work!

[@ChainBaker]

Thank you so much! Oh yes sometimes it does get repetitive, but it's got to be done 😄 That is awesome! I'm sure you will pull some delicious loaves from your oven. It's super easy once you've tried it a couple of times!

[@kengaroo437]

Please do a Pana Di Casa loaf. I tried this recently and the crunch and mouth feel is amazing and I wisk I could make this bread.

[@ChokedByHalo1]

now thats a "cinnamon" roll i could enjoy :D

[@ChainBaker]

😄

[@akaony]

I'm so very happy to see you've done justice to my favorite Easter dish! It was also very considerate of you to specify it isn't an Italian bread, but specifically a Neapolitan one: people outside of this region hold different traditions, and might not know about the casatiello at all. I have my own recipe but I'll definitely try yours. I'd like to know what you think about using wholemeal flour, and how it would affect softness and springiness.

[@ChainBaker]

Thank you so much! :) Some whole meal flour could definitely be used to improve the flavour and texture. I would start with switching around 10% and then working from there. More water should be used to keep the right consistency.

[@calvin3798]

This looks legendary!

[@Augustus_Imperator]

This looks fantastic, and I'm sure it tastes fantastic too

[@elljayq1304]

Nice dough! Looks delicious and fun to make!

[@timorautiainen1783]

This could go the list to try and I already know perfect occasion. That is when I see my brother couple of times a year and usually at least one of the nights together is one those that you concentrate more on the liquid intake. This bread just has everything you desire in the late hours. Not to mention all the fats you desire next morning when trying to get rid of self inflicted headache.

[@tuxedoneko9837]

I did not know this recipe even though it is my heritage 😳 Ty 😋😋😋

[@ChainBaker]

I'm so glad I came across it. It's amazing :))

[@RaffaeleRicciardi]

You should definetly try "Pizza chiena" (Pizza piena), the cousin of casatiello :)

[@Beecozz7]

Very nice!!! TY

[@MrSeeit17]

Great Job.

[@damianrhea8875]

Thank you so much !!! This is the menu for next Easter !

[@ChainBaker]

This thing is amazing. I had forgotten about it, but now you've reminded me and I'm super hungry! Let me know how it turns out next year ;)

[@damianrhea8875]

@@ChainBaker Thank you !!!

[@HappyHungryHibby]

This looks absoutely epic! This is your best video yet, captivating from the very beginning! Interesting insight and spring recipe, I've never heard of this before! Completely watched and enjoyed. Keep up the great work. Hibb ?;^D

[@vaazig]

I know you're based in the UK where provolone is hard to find, but I found a source. There is a butcher named Tom Hixson of Smithfield and they have an online shop. The provolone comes as a 3-4kg roll, which I sliced up and vacuum packed. Their meats are next level as well. Think of the best restaurant quality for comparison. 😋

[@ChainBaker]

Thanks for the tip! It's been ages since I've been to Smithfield Market. Guess it's time for a visit :)

[@vaazig]

@@ChainBaker I'm way to lazy to go shopping at 4am... so I'll stick to ordering online! 😅

[@patrician.9436]

Good Day Charlie, The bread looks Superbly Delectable, yummy. Appreciate your recipes, thank you for your knowledge & expertise.

[@ChainBaker]

Hey Patricia! Thank you so much 🤩

[@patrician.9436]

@@ChainBaker You’re pleasantly welcome 😉

[@willtucker1473]

Love this channel! Would you please do an injera recipe?

[@ChainBaker]

Thank you! :) oh yes that one has been on my list for a while! I will definitely do it, just can't say when.

[@theglitch6349]

I dont know man,I have nothing to do with bread I just enjoy looking at it

[@carlorossi9693]

Bravo, really well done, but you miss a little detail, use lard instead of oil, it will be perfect, like they makes in Naples.

[@rauleli]

Besides focaccia and pizza, i m not that familiar with italian pastry!/bakery Interesting to have more options! Thanks!! Saludos!

[@georgepagakis9854]

Emmental cheese is great. I use that instead of mozzarella as it has less salt and it doesn't burn as easy. Great for pizza :) This bread looks like something I want to eat all by myself.:) I like this version and the egg wash always does the job!!!!! All its missing is some Greek olives :) LOL

[@ChainBaker]

It would go down really well with some olives for sure! The Italians would hunt you down though 😁

[@georgepagakis9854]

@@ChainBaker Hahaha, Not if I put Italian olives LOL :)

[@oldvlognewtricks]

Does anyone know if this was actually a precursor to Stromboli? It definitely looks similar in some ways. (Also delicious!)

[@ChainBaker]

It definitely shares some characteristics! :)

[@Jeepy2-LoveToBake]

Sounds really tasty - so that's how you add the eggs. 🥚🥚🥚🥚 Oh, I so want to make this today - or this weekend. Should the salami be a softer type salami as you said it should be cubed? I have some Salami Secchi - rather firm - but I could cut into cubes for this.

[@ChainBaker]

I think the real version is made with cubed whole salami, so you got the right stuff there. If it is quite hard, then perhaps cut it smaller :)

[@Jeepy2-LoveToBake]

@@ChainBaker Thank you for the guidance - I am so excited to make this bread!!! 🤩🤩🤩

[@Jeepy2-LoveToBake]

@@ChainBaker I can't find the recipe on the website - the link you provided above doesn't work...

[@ChainBaker]

I'm not sure what happened there. It should work. I just clicked it now. Perhaps a glitch. Sometimes that website gives me trouble 😄

[@Jeepy2-LoveToBake]

@@ChainBaker still doesn't work for me - maybe only "you" can see it?

[@dianeamero3405]

Awesome video as usual but the link for the written recipe wouldn't work for me! 😟 Am I doing something wrong or is there an issue with the link? Really would love to try this recipe for Easter. ❤️

[@ChainBaker]

Thank you :) there was an issue with the link, but it should work now :)

[@philip6502]

Nicely done 👍. But...I have to point out one thing you missed: You didn't say, "Let's put this bad boy in the oven." 😁

[@ChainBaker]

Haha and this one was definitely a bad boy! 😂

[@vaazig]

Traditionally my family has made "Roscon de Pascua" since our roots are Galician. Having said that "Pan de Pascua" is tastier, but it's a Chilean Christmas bread with an odd name. 😅 Have you heard of that Chilean bread? It's super heavy and delicious.

[@ChainBaker]

I made something similar to Roscon de Pascua for Christmas - kzbin.info/www/bejne/oWWzXnWNfaxja7c

[@terrywickham781]

Would the dough texture be the same, if I use a stand mixer instead of mixing/kneading by hand? Thank ;0).

[@ChainBaker]

It will work perfectly with a mixer. Might be even better !:)

[@terrywickham781]

@@ChainBaker ;0).

[@ProximaCentauri88]

My hands are itching to try this recipe! Can I replace the egg with meatballs or meatloaf?

[@ChainBaker]

Yeah, why not! :) I'd cook them together with the loaf. There might be a bit of leaking, but it'll taste great ;D

[@ProximaCentauri88]

@@ChainBaker Thanks man! I'm binge watching your videos. Can't wait to flex the "salt + yeast" in a bowl to my sister. She'll freak out. LOL.

[@ChainBaker]

😁

[@edkennen9672]

its very cool, though ill probably skip the whole eggs if i decided to do it, its too much of a fidgety novelty for me, if i wanted hardboiled eggs with my bread ill just make some hardboiled eggs lol.

[@ChainBaker]

Yeah, they're just there for looks :)

[@abdullahaluqmany6011]

Can you make keto bread recipe

[@ChainBaker]

I will do in the future for sure.

[@MrPauley]

I really love your videos, man. Where are you from? I gather you live in the UK but your accent doesn't sound 100% English. If you don't mind me asking...

[@ChainBaker]

Thank you so much! :) I grew up in Latvia.

[@MrPauley]

@@ChainBaker just saw this, thanks for the reply. I made a terrible burger bun last night, but my pan cubano was solid a couple weeks ago...

[@michellec3328]

What are the quantities please for flour etc?

[@ChainBaker]

Link below the video ✌️

[@michellec3328]

Thank you so much x

[@KingOfTheUnderdogs]

That egg on top is weird for me. I can see that without it this bread would look so plain but I would make it without that eggs

[@ChainBaker]

You could just decorate it with the dough strips.

[@seamus6994]

I like the idea, but to stop eating, pull out and peel and egg, then continue eating. Nope..... lost me on this one. Looks cool though.

[@ChainBaker]

😄

[@J-A-A-K]

Your channel is amazing! Please, please make arais. It is a middle eastern flatbread that is stuffed with seasoned lamb then served with grilled peppers or salad.

[@ChainBaker]

Thank you! :) I've added it to my future projects list. Cheers