Review: Asiago-Pepper Bread from Jan./Feb. '01

[Jessica]

This is a delicious bread. It has a rich, cheesy taste even though there is not a whole lot of cheese in it, and the pepper adds interest without being too peppery. I don't have a breadmaker, so I just followed directions for a regular loaf. I also substituted romano cheese for the asiago because that is what I had in the refrigerator. Am roasting a turkey breast tonight and I am sure the leftovers plus the bread will equal terrific sandwiches.

[RunnerKim]

I'm not Jessica but I can give you general guidelines for making bread by hand:

1. Proof your yeast (heat 1/2 cup of the water to 105 degrees -- better to be too cool than too hot; add the yeast and let sit for 5 minutes and it should get foamy).
2. In a large bowl mix all the dry ingredients together (including the cheese) and form a well in the center.
3. Pour the yeast/water and remaining water intow the well and mix together. If there are any other liquid ingredients they should be added at the same time (I don't have the recipe in front of me)-- Oh I believe it calls for an egg. Good idea to pre-whisk the egg and add it with the water/yeast.
4. Take dough out and on a lightly floured surface and knead the dough for 8-10 minutes. It should get smooth and satiny. If the dough is sticky add flour a tbl at a time - be careful not to add to much or it'll dry it out. I wouldn't be surprised if the flour/water ratio is off for hand making -- so don't let that worry you. You want the dough to be tacky but not sticky.
5. Spray a clean bowl with cooking spray. Put in the dough and turn it over to coat. Cover the bowl with plastic wrap or a dishtowel. Place in a draft-free location - ideally around 76-80 degrees. If your house is cold you can turn the oven on to the lowest setting and let it heat up. Turn it off and then put the dough in the oven.
6. Let the dough rise until it has doubled in size (probably around 90 minutes).
7. Punch down the dough and let it rest 10 minutes. Then shape the dough (either into a loaf or into rolls). Place in a sprayed nonstick pan or on a baking sheet. Cover and let proof (rise) until doubled in size, probably around 60 minutes.
8. Preheat oven to 350 degrees. Optional: Score the bread (slash with a sharp knife/razor blade). If it has over-risen it might deflate when you score it, it's still worth baking it just won't be as pretty. Bake until done - probably close to an hour for a loaf and more like 20 minutes for rolls. When you knock on the bottom of the loaf it should sound hollow.

Kim

[Linda in MO]

Wow Kim! Thanks for the thorough instructions. I have saved them in MasterCook, so I can refer to them later.

[RunnerKim]

I agree, this bread is great! I happened to have Asiago on hand and it is very flavorful and fragrant. I did make and bake this in my bread machine and was pleasantly surprised that it needed no assistance from me (it's not uncommon for me to need to add a little flour or liquid -- or maybe I just link to tinker). A very nice looking loaf. Made grilled cheese sandwiches with it. I probably did put in more pepper as I recently got my first pepper mill and just love making fresh ground pepper.

Kim

[phantomcg]

I have to agree as well. I made the bread with Asiago cheese in my machine and it is wonderful. It has a wonderful flavor. I've eaten toasted for breakfast, warmed up in the microwave (I LOVE warm bread) and on a sandwich. This will definately be a repeater at my house.

Cheryl

[pmmahan]

how do you make these recipes without a bread machine? I am intrigued by the Chocolate Bread and by this Asiago bread, but I don't have a machine!!

[Angelina]

Jessica, could you please tell me how you converted the recipe to a regular loaf? I don't have a bread machine either and wanted to try it, but I have no idea how to go about it! Thank you!

[Jessica]

Well, Kim said it all. I would just add that I used the liquid and sugar the recipe called for to proof the yeast, then followed the instructions for white bread (I think those were in the Jan-Feb 1998 or 1999 issue).
It worked like a charm and I am not an experienced bread maker.

[LenaS]

Just wondering, how do you think this would turn out - taken out after the dough cycle and baking? Has anyone tried that? I cannot stand the shape of the huge loaf that comes out of my maching - much prefer a loaf pan???????
Lena http://www.cookinglight.com/bbs/smile.gif

[RunnerKim]

I have not done it for this particular recipe but do it all the time. I most often use my bread machine on the dough cycle. I do keep a closer eye on the consistency of the dough as if I'm working with it by hand I'll need to make sure it's "tacky" and not "sticky". For me at leat (my machine and climate) this dough looked like it would have been very nice to handle without any adjustments.

Kim

[LenaS]

Thanks Kim - I usually just do the 'dough' cycle too - think I will give this a whirl - will let you know tomorrow. Thanks. Lena http://www.cookinglight.com/bbs/smile.gif

[SallyJ]

I made this today without a bread machine. I do, however, have a kitchenaid mixer. I proofed the yeast first, mixed the other liquid ingredients together and added to the yeast. Then I mixed all the dry ingredients together, dumped it into the mixing bowl and, using the dough hook, kneaded for 3-4 minutes. I used regular yeast, so I had to let the dough rise, punch it down, put it in a loaf pan, and let it rise again. I baked it at 375 for 40 minutes and it turned out perfect. The asiago cheese has such a fragrant smell. My hubby wanted a slice as soon as it came out of the oven! I'll be making this again.

[hipchick]

This may sound like a stupid question, but I have never seen Asiago cheese in the grocery store. They have a big cheese case and everything, but no Asiago. Does it go by a different name? What is a good substitute for this type of cheese, as it seems to be pretty popular in CL recipes. Thanks for the help!

[Jessica]

I found it with the Romano and Parmesan in the gourmet cheese section. However, I used Romano in this recipe because the Asiago was pricey and I already had Romano at home. It turned out fine. Just grate the fresh stuff; don't use the canned kind.