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Mom's Fridge is two for two in one week at my house. I say we all pop in over there for dinner -- how 'bout it? Saturday I made this bread to have for dinner. We had friends over and I made Paula's Baked Spaghetti (which is really so good, you have to try it). This cheese bread was awesome -- light and soft, tangy and tasty. It was super easy to make, too. I put all the ingredients in my Kitchen Aid with the dough hook and in minutes I had a nice soft dough. Baking it in the cake pan keeps the loaf lovely and round and, like Barb said, it gets very high, so make sure you don't have an oven rack above it.
Asiago Cheese Bread
3 1/2 to 3 3/4 c. bread flour
1 envelope active dry yeast (1 scant tablespoon)
1 1/2 t. salt
1/4 t. black pepper
1 1/4 c. milk
2 T. unsalted butter, cut up
1 1/4 c. Asiago cheese, divided
1 large egg
In large bowl, combine 1 1/2 cups of the bread flour, yeast, salt and pepper.
In small saucepan (or in the microwave), heat milk and butter over medium-high heat until butter is melted and temperature is 120 to 130 degrees.
Stir the milk mixture into the flour mixture until smooth. Stir in 1 cup of the cheese. Gradually stir in about 2 cups of the flour to make a soft dough.
Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking (I used my Kitchen Aid with a dough hook).
Oil large bowl, add dough and turn to coat. Cover with clean kitchen towel. Let rise in warm place 1 hour or until doubled in volume.
Coat an 8-by-2-inch round cake pan with cooking spray. Punch down dough. Form dough into a 6-inch round. Place in prepared cake pan. Cover with towel. Let rise in a warm place away from drafts, about 45 minutes or until doubled in volume.
Preheat oven to 425 degrees.
In a small bowl, lightly beat the egg. Brush top of dough with beaten egg. Sprinkle top with the remaining 1/4 cup of the cheese.
Bake for 35 minutes or until the crust is golden and bread sounds hollow when tapped with fingertips. Transfer the bread to a wire rack. Let cool.
Source: Alicia's Recipes via Mom's Fridge3 1/2 to 3 3/4 c. bread flour
1 envelope active dry yeast (1 scant tablespoon)
1 1/2 t. salt
1/4 t. black pepper
1 1/4 c. milk
2 T. unsalted butter, cut up
1 1/4 c. Asiago cheese, divided
1 large egg
In large bowl, combine 1 1/2 cups of the bread flour, yeast, salt and pepper.
In small saucepan (or in the microwave), heat milk and butter over medium-high heat until butter is melted and temperature is 120 to 130 degrees.
Stir the milk mixture into the flour mixture until smooth. Stir in 1 cup of the cheese. Gradually stir in about 2 cups of the flour to make a soft dough.
Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking (I used my Kitchen Aid with a dough hook).
Oil large bowl, add dough and turn to coat. Cover with clean kitchen towel. Let rise in warm place 1 hour or until doubled in volume.
Coat an 8-by-2-inch round cake pan with cooking spray. Punch down dough. Form dough into a 6-inch round. Place in prepared cake pan. Cover with towel. Let rise in a warm place away from drafts, about 45 minutes or until doubled in volume.
Preheat oven to 425 degrees.
In a small bowl, lightly beat the egg. Brush top of dough with beaten egg. Sprinkle top with the remaining 1/4 cup of the cheese.
Bake for 35 minutes or until the crust is golden and bread sounds hollow when tapped with fingertips. Transfer the bread to a wire rack. Let cool.
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2 comments:
both this and the baked spaghetti sound really good! thanks for the review!
That looks fabulous! I'm going to have to make this bread again. If you have any left over it makes yummy toast.
Glad I'm 2 for 2. Sure, come on over :)
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