Asiago Bread Recipe
This Asiago Bread recipe is yummy and easy. If it is baked in one of my bread bowls it will make two loaves. I have found that I can mix bread one day and have enough dough for multiple days of bread, depending on the recipe, if I place 1/2 of the dough into a oiled plastic bag and put it in the refrigerator. Then tomorrow I simply knead the remaining dough, put it into the greased bread bowl, let rise 1 hour and bake. This is great because it means only one bread making mess to clean up, and fresh bread for more than one dinner! Also the size of the loaf in my bread baker is just enough to enjoy a piece for dinner without the temptation to over-eat!
You can make this recipe and make one regular sized loaf. You may need to adjust your pan as needed.
Asiago Bread Recipe
- 3+ cups bread flour
- 1 tsp sugar, 1 tsp yeast
- 1 cup warm water
- 2 tab olive oil
- 1 tsp salt
- 1 cup shredded Asiago cheese.
In large bowl mix 1 ½ flour, sugar and yeast. Add warm water and mix for 2 minutes. Allow to sit 30 minutes. Stir in oil, salt, and flour until ball forms. Allow to rest 15 minutes. On floured surface knead dough for 5-10 minutes. Divide dough and cheese. Put dough into greased bowl and turn to coat. Cover with plastic wrap. Allow to rise 1 hour.
Put 1/2 of dough into greased bag and put in refrigerator for tomorrow; also put 1/2 of cheese in small covered container in fridge for tomorrow’s loaf.
Knead 1/3 cup cheese into dough. Knead and shape into round loaf. Place into greased baker. Slash top of loaf and sprinkle with 2 tablespoons of cheese. Bake at 450° for 40 minutes.
2nd loaf- knead 1/3 cup of cheese into dough, shape, place in baker. Rise and bake as above.
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