Asiago Cheese Bread Recipes

ASIAGO CHEESE BREAD

Steps:

• In the bowl of a stand mixer, combine 1 1/2 cups flour, yeast, sugar, salt and pepper. Put the milk in a microwave safe bowl. Add the butter. Heat the milk to 120-130 degrees so that the butter starts melting. Make sure the temperature is just right so that it is warm enough to activate the yeast, but not kill it. Stir the milk mixture into the flour mixture and mix on low speed using the paddle attachment until smooth. Add in 1 1/4 cups shredded cheese and mix just until combined.
• Gradually add in 1 3/4 cups flour to make a soft dough. Knead in the stand mixer with the dough hook for 5 minutes.
• Spray a bowl with cooking spray. Add the dough to the bowl, then turn the dough over so the cooking spray coats both sides of the dough. Cover the bowl and allow the dough to rise in a warm place until it is double (anywhere from 1-2 hours).
• After the dough is doubled, punch it down and form it into two loaves. Place the loaves on a baking sheet that has been sprayed with cooking spray. Cover the loaves and allow them to rise again until doubled, which will take 30-45 minutes.
• Preheat the oven to 375 degrees.
• Make 3-4 cuts in the top of the loaves with a serrated knife. Brush the tops of the loaves with the beaten egg and then sprinkle the remaining cheese on top. Bake for 30-35 minutes until lightly browned.

ASIAGO CHEESE BREAD

Steps:

• Place ingredients in bread machine according to bread machine recommendation.
• Set cycle for basic bread or white.
• Makes 1 1/2 lb. loaf.

ASIAGO CHEESE BREAD RECIPE

Steps:

• In a medium-sized bowl, stir together the flour, cheese, salt, yeast and pepper. Add the water and use a wooden spoon, or your hand, to mix until you have a wet and sticky dough, about 30 seconds. Cover the bowl and let sit at room temperature until the surface is dotted with bubbles, and the dough is more than doubled in size,12 to 18 hours.
• When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece. Use lightly floured hands to lift the edges of the dough in towards the center. Nudge and tuck in the floured hands to lift the edges of the dough in towards the center. Nudge and tuck in the edges of the dough to make it round.
• Place a tea towel on your work surface and generously dust it with cornmeal flour or wheat bran. Gently place the dough on the towel, seam side down. If the dough is tacky, dust the top lightly. Fold the ends of the tea towel over the dough to cover it. Place in a warm, draft-free spot to rise for 1 to 2 hours. The dough is ready when it's almost doubled in size. (If you gently poke it with your finger, if should hold the impression. If it springs back, let it rise for another 15 minutes.)
• Half an hour before the end of the second rise, preheat the oven to 475 degrees F with a rack in the middle. Place a covered 4 to 5 quart heavy pot on the rack to preheat. (I use a 5-quart Dutch Oven.)
• Use pot holders to carefully remove the preheated pot from the oven and uncover it. Unfold the tea towel and quickly but gently invert the dough into the pot, seam side up. Use caution -- the pot will be very hot! Cover the pot and bake for 30 minutes.
• Remove the lid and continue baking until the bread is a deep chestnut color, about 15 to 30 minutes. Use a heatproof spatula or pot holders to gently lift the bread out of the pot and place it on a rack to cool thoroughly, about 1 hour.

ASIAGO CHEESE BREAD, EXCELLENT

Steps:

• In large bowl, combine 1-1/2 cups of the flour, yeast, sugar, salt and pepper. Melt butter in milk to 120-130 degrees. Stir milk mixture into flour mix until smooth. Stir in 1 cup cheese.
• Gradually stir in about 2 cups flour to make soft dough. Knead in mixer or by hand until smooth and elastic, adding flour if needed.
• Oil large bowl, add dough, turn to coat. Cover with clean damp towel and let double. (It may take 2-1/2 hours, must be the cheese.).
• Punch down, form into 2 long thin loaves. Spray baking sheet, (sprinkled with cornmeal?) Or use baguette pans. Place loaves on pan, let raise, covered, until doubled (45 min.) Preheat oven to 375.
• Slash dough with serrated knife. Brush with lightly beaten egg and sprinkle top with remaining 1/4 cup cheese. (basil, parsley, opt.) Bake 30-35 minutes till done. Cool on rack.

PULL-APART GARLIC BREAD WITH ASIAGO CHEESE

Steps:

• Preheat the oven to 400 degrees F.
• Use a bread knife to cut a cross-hatch pattern into the top of the bread, stopping short of cutting through to the bottom of the loaf (so the loaf holds together).
• Melt the butter in a small skillet over low heat. Add the olive oil and garlic and cook, stirring often, until very pale golden, about 4 minutes. Stir in 3/4 teaspoon salt and the parsley. Remove from the heat.
• Gently separate the cubes of bread from the top of the loaf. Spoon some of the garlic butter in the cuts and spread it over the cut surfaces; use all but 2 tablespoons of the garlic butter for this. Slather the remaining garlic butter on top of the loaf. Distribute the Asiago between the cuts and on top. Wrap the loaf in foil and place it on a baking sheet.
• Bake the bread until heated through, about 10 minutes. Unwrap the foil and continue baking until slightly crisp on the outside, 5 to 7 minutes more. Serve immediately.