Artisan Breadbaking

Inspired by my friend Bling Bling's account of baking breads from a Peter Reinhart bread book, I decided to follow a recipe from my own Peter Reinhart bread book "The Bread Baker's Apprentice" --really great book by the way! So I liked the sound of this meat-cheese-bread recipe, called "casatiello", so I followed that recipe (except it called for a lot of butter-- 2/3 cup of butter or so in the loaf, so I used half of that of extra virgin olive oil, and I think it had zero detrimental impacts on texture or flavor), and also instead of using pork sausages as the meat, I used a type of turkey thick-hot-dog-like sausage they sell here instead. And my choice of cheese to use inside was a sharp emmenteller (which was following the recipe as he suggested swiss cheese, or another flavorful meltable cheese).
It turned out great in the end! haha and it looks just like in the picture in the book :) Really delicious bread, of course pretty rich, being that it contains meat cheese and oil in the dough. One loaf was really quite large, too, and I ate it nearly all myself, but by the third day of eating it, it was getting pretty dry unfortunately. But fresh, it was really extremely soft, flavorful, delicious... will totally do it again (just when I have company to help me eat it!)