Rosemary Asiago Garlic Bread 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.

JO'S ROSEMARY BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.

PAM'S ASIAGO AND ROSEMARY BEER BATTER BREAD

Steps:

• 1. Preheat your oven to 375° (I use convection at 350°) and prepare a 10"x5x4 bread pan by spraying with cooking spray.
• 2. Place flour, baking powder, salt, sugar, garlic powder and herbs in a large mixing bowl. Shred your cheese with a microplane so it is very fine and fluffy. Measure by lightly tossing it into the measuring cup and avoid packing it together. (You may use slightly more than 2 cups) Add the microplaned cheese and stir in well, but gently so it will not clump up.
• 3. Add the beer to the dry mixture and stir until just blended and no dry ingredients are seen. It will be a stiff batter. Place batter into prepared pan and even out the thickness of batter in the pan. Brush the top with the egg wash and place in preheated oven. Bake 45 to 55 minutes, until a toothpick inserted in the middle of the loaf comes out clean. Cool on a rack in the pan for 10 minutes then turn out and cool at least another 10 minutes before slicing. (If you can wait)

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.