Asiago Herb and Garlic Bread
I have had this recipe saved for quite a while, and definitely wish I would have tried it sooner! Anything with cheese, garlic and bread always sounds amazing, but this bread definitely surpassed my expectations. It was crunchy on the outside, moist on the inside, with an amazing flavor. And the fantastic part about this recipe? It only needs 15 minutes to rise, so it can be made in under 90 minutes from start to finish. It is perfect for those days that you don't have hours for your bread to rise. The original recipe yields two loaves, but I made just one for us, which is reflected in the recipe below. Clearly, the human-hoovers could handle two, but I think my waistline is safer with just one.
Asiago Herb and Garlic Bread
3 cups all-purpose flour
3/4 cup plus 1/4 cup grated Asiago cheese, divided
1 Tbsp. active yeast
1 Tbsp. granulated sugar
1 1/2 tsp. salt
1 1/2 tsp. Italian seasoning
1/2 tsp. dried rosemary
1/4 tsp. crushed red pepper flakes
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. fresh garlic, minced
1 cup hot tap water (around 120-130 degrees)
3/4 cup plus 1/4 cup grated Asiago cheese, divided
1 Tbsp. active yeast
1 Tbsp. granulated sugar
1 1/2 tsp. salt
1 1/2 tsp. Italian seasoning
1/2 tsp. dried rosemary
1/4 tsp. crushed red pepper flakes
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. fresh garlic, minced
1 cup hot tap water (around 120-130 degrees)
2 Tbsp. extra virgin olive oil, plus a little for the bowl
In the bowl of a stand mixer, whisk together flour, 3/4 cups grated Asiago, yeast, sugar, salt, Italian seasoning, rosemary, red pepper flakes, onion, garlic powder, and minced garlic. Pour in the hot water, and with the paddle attachment, mix until all ingredients are blended. Switch to the dough hook, and knead the dough for 4 minutes on low.
In the bowl of a stand mixer, whisk together flour, 3/4 cups grated Asiago, yeast, sugar, salt, Italian seasoning, rosemary, red pepper flakes, onion, garlic powder, and minced garlic. Pour in the hot water, and with the paddle attachment, mix until all ingredients are blended. Switch to the dough hook, and knead the dough for 4 minutes on low.
Drizzle some olive oil into a bowl (I just used the dirty mixer bowl), and place dough in the bowl, turning twice to coat. Cover the bowl with a damp dish towel, and allow to rise for 15 minutes, or until dough is puffy. Once it has risen, punch the dough down, and move to a floured surface.
To make a nice tight ball, pull the top of the dough over and down the sides of the wad of dough, then tuck under the excess. Place the dough onto an ungreased, rimmed baking sheet, and gently pat the dough round down so it is relatively flat on top. Use a sharp knife to slash an ‘x’ about 1/4″ deep over the top of the loaf. Drizzle with 2 tablespoons of olive oil, then top with remaining Asiago.
Place baking sheet in a cold oven over a cake or loaf pan filled with hot tap water, and set oven to 400°F. As soon as you turn the oven on, set your timer for 30 minutes. Begin checking the bread when the timer goes off, but you may need as much as 10 more minutes. If it is still light colored, pop it back in the oven. If bread is a gorgeous deep golden brown, remove it and transfer to a wire rack. Let stand for 5 minutes before slicing.
Source: adapted from Foodie with Family
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