Asiago Apple And Rosemary Bread Recipes

ROSEMARY ASIAGO GARLIC BREAD

Steps:

• Preheat the oven to 400 degrees.
• Make the butter mixture by adding the butter, salt, pepper, Italian seasoning, garlic and parsley to a small bowl and mixing together.
• Split the bread open lengthwise and place each half, cut side up, on a baking sheet.
• Divide the butter between the halves, spreading the butter to cover the bread completely.
• Bake the bread in the oven for 10 minutes, then remove the bread from the oven.
• Top each half with the asiago cheese, then place back into the oven for 5-7 minutes until the cheese has completely melted.
• Garnish with the chopped rosemary and serve.
• Make the recipe and let the bread cool completely. Put the halves back together then wrap in foil and put into a freezer bag.
• To reheat the bread from frozen, thaw the bread completely in the refrigerator. Place the bread into a 350 degrees preheated oven for 20-25 minutes until heated through. Open up the bread and serve as is or broil for an additional 2-3 minutes.

ROSEMARY ASIAGO BREAD RECIPE

Steps:

• Cover a baking sheet with parchment paper.
• Mix together the cheese and rosemary in a flat pan.
• Combine the 2 loaves of dough and cut into 3 equal pieces.
• Roll each piece of dough into a long rope, about 17 inches.
• Brush olive oil onto each rope to completely cover all around.
• Then roll each rope in the cheese and rosemary mixture. Make sure each piece is completely covered in cheesy goodness! The more the better. Reserve the leftover mixture to sprinkle on top before baking.
• Place the ropes together on the prepared baking sheet. At one end, pinch the 3 ropes together, then braid.

ARTISAN ASIAGO BREAD

Steps:

• In large bowl, mix 1 1/2 cups of the flour, the sugar and yeast. Add warm water. Beat with whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap; let stand about 1 hour or until bubbly.
• Stir in oil, rosemary and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
• Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup of the cheese. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
• Lightly grease uninsulated cookie sheet with shortening or cooking spray. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.
• Place 8- or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450°F.
• Spray loaf with cool water; sprinkle with flour. Using serrated knife, carefully cut 1/2-inch-deep slash lengthwise down center of loaf. Sprinkle remaining 1/4 cup cheese into slash.
• Bake 10 minutes. Reduce oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

ASIAGO, APPLE AND ROSEMARY BREAD

Steps:

• Heat oven to 350 degrees F.
• Grease a 9x5-inch loaf pan.
• In a large bowl, mix together the flour, baking powder and salt.
• Using your fingers, mix the shredded butter into the flour until the mixture resembles coarse bread crumbs.
• Reserve 1/4 cup shredded cheese for the topping and set aside.
• Mix the remaining cheese, the shredded apple, and the rosemary into the flour mixture.
• Stir in the eggs until the batter is evenly blended (The batter will be thick and dense).
• Fill the pan with the batter.
• Bake for 45 minutes
• Mix together the topping ingredients.
• Spread the topping ingredients over the loaf and bake until a skewer inserted in the loaf comes out clean, about 20 minutes.
• Let the loaf rest in the pan 10 minutes, then unmold the load and let cool on a wire rack.