I suppose I don't really blame them. I mean, looking at the super-tall bread, baked in a springform pan, the shape does resemble a loaf of panettone (which is still bread!). The fact that I took the recipe as written by Peter Reinhart and then made it even richer with half and half cream and extra meat probably didn't help solidify the "bread image" much either.
But no matter. This entire behemoth was gone well before the burgers hit the grill, but the compliments kept flowing like the beer into the glasses!There is a reason that this bread is called "Lard Bread" by the Neopolitans - if you have seen any of the other participants in Pinch My Salt's BBA Challenge, you'll know how close everyone compares this to brioche! Lots of butter, cream and eggs (compared to the bread I usually make!) pack into this baby, and it does not suffer in the least! I am only going to post the ingredients I used to make this bread, though the whole recipe is available at the link above if you care to take part too!
1/2 cup (2.3 oz) bread flour
1 tbsp instant yeast
1 cup half-and-half cream
1 tbsp lemon juice
3 1/2 cups (16 oz) bread flour
1 tsp salt
1 tsp black pepper
3/4 cup (6 oz) unsalted butter, softened and divided in 4 pieces
6 oz coarse-grated provolone cheese
6 oz dry-cured spicy salami