Award-Winning Asiago Bread Recipe
Good bread helps to make a great meal even better. Be sure to try out this award-winning recipe today!
1 cup + 2 tablespoons water
2 tablespoons olive oil
3-1/2 cups better bread flour
1 teaspoon sugar
1 teaspoon salt
1 package Fleischmann’s Rapid Rise Highly Active Yeast
1-1/4 cups shredded Asiago cheese
Measuring carefully, place all ingredients in a bread machine pan except the cheese. Select the Dough/Manual cycle. Add 1 cup of the cheese at the beep signal or 5 to 10 minutes before the last kneading cycle ends. Using lightly floured hands, remove the dough from the pan. Cover and let rest for 10 minutes on a lightly floured surface. Lightly grease a cookie sheet with shortening. Gently shape the dough into a football shaped loaf about 12-inches long. Coat the loaf of bread generously with flour. Cover loosely with plastic wrap and let rise in a warm place 25 minutes or until almost double. (I used the proofing function on my oven.) Place a rectangular pan on bottom oven rack filling it with hot water to 1/2 from the top. Heat the oven to 450 degrees. Using a spray bottle with a fine mist, spray the loaf with cool water and sprinkle with flour. Using a serrated knife, carefully cut 1/2 inch deep slash lengthwise down the center of the loaf. Place remaining 1/4 cup of cheese in slash. In middle of oven, bake 10 minutes. Reduce oven temperature to 400 degrees. Bake 14 to 20 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to wire rack to cool.
Camille Papia of Washington – Washington County Fair Winner – Fleischmann’s Yeast “Bake for the Cure” Contest