Lizs Asiago Parmesan Artisan Bread Recipes

LIZ'S ASIAGO PARMESAN ARTISAN BREAD

Steps:

• Pour the warm water into a large mixing bowl. Add the yeast, flour, and salt. Stir with dough hook until blended and moist.
• Spray a piece of plastic wrap with olive oil and place over the top of the bowl. Place the bowl in the refrigerater for at least 5 hours, overnight, or up to 24 hours.
• Remove the bowl from the refrigerator. Turn the oven to 425 degrees. Place two cast iron pots in the oven with lids on.
• Spray the counter and your hands with a little olive oil. Remove the dough from the bowl and divide in half. Each half should weigh about 1 pound, 10 ounces.
• Knead lightly about 3/4 cups of Parmesan cheese into the dough. Form into a round.
• Spray a piece of parchmant paper with a little olive oil. Place the formed loaf on the parchment paper. Now repeat with the other half of the dough. You will have 2 loaves on 2 seperate pieces of parchment paper.
• Spray the top of each loaf with a little olive oil. Sprinkle lightly with Fleur de sel salt. Spread the Asiago cheese on top of each loaf.
• Remove the lids from the pots. Place the loaves in the pots with the parchment paper. Cover with the lids.
• Bake for 20 minutes, and then remove the lids. Continue to bake for 10-15 minutes depending on how brown you want the cheese. Be careful not to burn it!
• Remove from the oven and place the loaves on a cooling rack. Eat while warm or let cool completely. Delicious either way!

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.

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.

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.