Breads and Doughs

Asiago Bread

Ingredients

• 3 1/2 to 3 3/4 cups flour
• 1 tsp sugar
• 1 package regular yeast
• 1 1/4 cups very warm water
• 2 Tbsp olive or vegetable oil
• 2 tsp dried rosemary or thyme, if desired
• 1 tsp salt
• 1 1/4 cups diced Asiago, Swiss, or other firm cheese

Directions

1. In a large bowl, mix 1 1/2 cups of the flour, the sugar, and the yeast. Add the warm water. Beat with a whisk or mixer on low speed for 1 minute. Cover tightly with plastic wrap and let stand about 1 hour, or until bubbly.
2. Stir in the oil, rosemary, and salt. Stir in enough of the remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
3. Place the dough on a lightly floured surface. Knead 5-10 minutes until smooth and springy. Knead in 1 cup of the cheese.
4. Grease a large bowl with shortening. Place the dough in the bowl and turn to grease all sides. Cover tightly with plastic wrap and let rise in a warm place 45-60 minutes, or until doubled in size. The dough is ready if an indentation remains when touched.
5. Lightly grease a cookie sheet with cooking spray. Place the dough on a lightly floured surface. Gently shape into a football-shaped loaf, stretching the sides downward to make a smooth top. Place on the cookie sheet smooth side up. Coat generously with flour. Cover loosely with plastic wrap and let rise in a warm place 45-60 minutes, or until almost doubled.
6. Heat the oven to 450°F. Sprinkle the loaf with flour. Cut a slash in the top and sprinkle with the remaining cheese.
7. Bake 10 minutes. Reduce the oven to 400°F and bake 20-25 minutes, or until golden. Cool on a cooling rack.