This recipe for Asiago Bread, by Susan Salgy, is from Favorite Recipes from Susan's Kitchen,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 Tbsp. dry active yeast 5-6 C white flour 1 Tbsp salt 1 1/2 C chopped red onion 2 C lukewarm water (95-100 degrees) 2 Tbsp rosemary 1 1/2 C Asiago cheese, grated
Directions:
Dissolve yeast in water, stir and let sit 5-15 minutes. In separate bowl, mix flour with salt and rosemary. Mix flour mixture with yeast water. Knead for 5 minutes. Add onions. Knead for 5 minutes. Cover with towel and let rise in warm spot for 1 hour, or until double in size. Pound down.
Add grated cheese. Knead until mixed. Cut into 2 loaves. Shape into round or oblong loaves. Place on parchment paper and place on a stone or pan.
Bake at 400º for 40-50 minutes.
Number Of
Servings:
2 loaves
Personal
Notes:
This is great when you just pull it apart at the table and let your guests dip it into extra virgin olive oil with a splash of balsamic vinegar and freshly ground pepper.
Perfect with any Italian meal.
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