Asiagoappleandrosemarybread Recipes

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.

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.

GARLIC-ASIAGO PULL-APART BREAD

Steps:

• Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the butter, parsley, garlic, red pepper flakes and a big pinch each of salt and pepper in a bowl. Spread over the dough; sprinkle with 3/4 cup grated asiago, pressing lightly. Cut the dough into 16 small squares and make 4 stacks of 4 squares each.
• Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with the remaining 1/4 cup asiago.
• Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours.
• Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes.

GARLIC ASIAGO BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, garlic, sugar, salt, vinegar and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough. Stir in cheese., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; divide in half. Shape into 5-in. round loaves. Place on lightly greased baking sheets. Cover and let rise in a warm place until doubled, about 30 minutes. , For egg wash, in a small bowl, combine egg and water. Brush over loaves. Bake at 375° for 20-25 minutes or until golden brown. Cool on wire racks.

PARMESAN AND ASIAGO CHEESE GARLIC BREAD

Steps:

• Toast garlic cloves in small skillet over medium heat, shaking pan occasionally, until fragrant and color of cloves deepens slightly, about 8 minutes. When cool enough to handle, skin and mince cloves (you should have about 3 tablespoons). Using dinner fork, mash garlic, the 2 cheese, Dijon, butter and salt in small bowl until thoroughly combined.
• Adjust oven rack to middle position and heat oven to 500 degrees.
• Spread cut sides of loaf evenly with garlic butter mixture; season to taste with pepper. Transfer loaf halves, buttered side up, onto baking sheet; bake, reversing position of baking sheet in oven from front to back halfway through baking time, until surface of bread is golden brown and toasted, 8 to 10 minutes. Cut each half into 2-inch slices; serve immediately.

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.