Sunday, August 30, 2015

Asiago Cheese Bread

This bread is the bomb! It's a light yet absolutely cheesy loaf with hints of oregano and thyme that pair perfectly with the decadent asiago. The combination of eggs and yeast help to give it an amazing texture, and shredded cheese is incorporated throughout the dough. (Or is it batter since it is kind of runny and has eggs?)




Once you try it there is no going back to your pre-cheese bread days. You will be an immediate convert. Maybe this recipe should be accompanied by a warning label.....


WARNING: MAY CAUSE AN EXTREME ADDICTION TO ALL THINGS CHEESY




Asiago Cheese Bread
1 cup warm water (110 degrees)
1 ½ tsp active dry yeast
1 cup all-purpose flour
½ cup white cornmeal
1 tsp baking powder
1 tsp baking soda
¼ tsp salt
1 tsp Italian seasonings
8 ounces asiago cheese, grated
4 eggs or 6 egg whites

Combine the yeast and warm water. Set the mixture aside for about 10 minutes until the yeast is activated. Mix the flour, cornmeal, baking powder, baking soda, salt, and seasonings into the yeast. Add the cheese and eggs. Stir the mixture vigorously for 5 minutes. Cover the batter and set it in a warm place to rise for about an hour. Preheat your oven to 350 degrees and oil a large bread pan. Pour the batter into the pan and allow it to sit for about 10 minutes while the oven is preheating. Bake for 40 minutes, or until a toothpick comes out clean. Allow the bread to sit for 15 minutes before removing from the pan.




You can't say I didn't warn you. :)

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