My daughter is getting married in a couple of weeks, I am planning on making some Italian breads as he is from Italy and I think it will make him feel more welcome to the family. I have recipes in the two books I bought and both have where it not a long process, but not just mix dough, let it rise for 20 minutes and then pop in the oven.
I've made three different Casatiello, one with salami, one with peperoni, one with ham and bacon
Which I am finding in a lot of recipes online. I am figuring that the ones in the book are the "authentic" recipes that you would find in Italy. What I am wondering is, what is the difference, how much does it affect the taste to do it the fast way over the longer way? Does it hurt to add items to the bread beside the rosemary and olive oil? Can I make it with a mixture of herbs and olive oil, or would it be okay to make it with some black olives in it?
I am planning on making one that will be just rosemary and olive oil, but I would like to make one or two more with something different. She asked me to make banquettes, but after looking at what it takes to make them I'm not ready to try something like that yet, for home yes, to others, no.