My twist on BBA Castiello bread With Sharp Chedder and Jalapino's
This is my first post here so I think I should take a moment to introduce myself. My name is Buddy and I live in San Jose, California. Almost exactly a year ago, My wife and I went to Tucson, Arizona to visit some relatives. While doing some shopping, we both noticed that one supermarket was selling Pumpernickle bread. We both like Pumpernickle and it is almost never available in our area so we vowed to buy some to take back with us. Needless to say, that didn't happen. When we got home, we both remarked that we were dissapointed that we didn't get around to buying any Pumpernickle. I, being a typical guy, who also likes to cook figured, what the heck, I'll make my own. How hard can it be?
After several hours of research on the internet tubes, I stumbeled across this site and boy was I in for a surprise. I had, in the course of my 59 years on this planet, baked a few loaves of bread. I purchased a couple of bread machines but was never really happy with the "bricks" they produced so I ended up giving them away. Suddenly, my quest to make Pumpernickle seemed completely daunting. Bread measured in grams rather than cups? Hearth baking? Steaming the oven? Wild yeast starters? The whole thing seemed way above my pay grade. I was pretty sure that home made Pumpernickle was not going to happen in my lifetime. However, I noticed a beautiful looking reicipie on this site for a Blueberry, creamcheese twist. I was captivated by the photo and, after reading the instruction thought, "Hey, I can do this!" I tried it and it came out better than my wildest expectations. Not only was it beautiful, but it tasted better than anything I had ever purchased from farmer Safeway. I was excited! After reading the comments section, I tried all kinds of things with this. I filled it with Ham and roasted Garlic and Brie, Sausage and Rosemary and Chedder, everything I tried came out wonderful. I was hooked. I started reading the book reviews here and finally took the plunge and ordered "THe Bread Bakers Apprentice". Why that one? I liked the cover photo. Go figure.
Being a guy, I only spent a cursory amount of time on the first several chapters and went straight to the Annadama bread. Having no bread pans, I made a trip to the local supermarket and bought a couple of cheap bread pans and made the bread. My results were flavorfull but not much to look at. At about that time, I read a post from Flour Girl's blog http://www.flourgrrrl.com/  about the results of baking in different kinds of pans and decided to try her rec for the La Crueset bread pans. The results were markedly better with La Crueset and I was off and running. My kitchen soon sported two La Cruset bread pans, a scale, a couch, a couple of Bennetons, a temp probe, and on and on and I'me having a ball.
Almost a year later, my family thinks I am the best bread maker ever. I didn't take the Julie and Julia approache to BBA, but rather, skipped to the recipies that looked interesting. Right now, my biggest problem is that I have so many requests to keep making the breads that I already make that I have no time to try new ones.
Now, to get to the point, One of the third bread recipies I tried to make was Peter Reinhart's Castiello. I was captivated by the pictures. It looked really good. Mind you, I had only been at this for a month or so at that time and the result was, shall we say, underwhelming. Fine. I went on to other breads like the Cinnimon Raisen Bread, the Potato Rosemary bread (great croutons and dinner rolls by the way), the Pain A L'ancianne (best baguettes ever!) and didn't give it another thought...until
About a month ago, my wife brought home some tortillias made with Chedder cheese and Jalapino's. They were wonderful. I got to thinking, this could work in Peters Castiello bread maybe. I decided to give it a try.
To Peters recipie, I added 6 oz of whole Jalapino's (canned with the seeds and juices and carrotts and onions ) chopped into a fine dice, about 6 oz. of sausage, It does not seem to matter what kind, I have tried everything from breakfast sausage to Polska Kilbassa and they all work, and 6 oz of Very sharp chedder, grated,
I make this bread according to Peters instructions EXCEPT, I throw everything in at once. I don't wait for the mix to turn into dough before adding the extras, I just mix it all up. I don't have a machine to mix this with so I just do it by hand useing the turning bowl method.
I have not been doing this long enouh to make "pretty" bread so I will not post any pictures. All I can say is that when your 30 year old grandson tells you that this is the "Most awsome bread he has ever tasted" you feel pretty good. And, for what it's worth, my pupernickle is not bad either.
I would post the whole recipie here but I'm not sure what the copyriht issues aer and I figure most of you have a copy of BBA. Also,with my typing skills, It would take all night.
Really good bread though.