Lizs Asiago Parmesan Artisan Bread Recipes

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.

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!