PAM'S ASIAGO AND ROSEMARY BEER BATTER BREAD
I developed this recipe from a beer bread recipe on a food blog called FarmGirlFare.com after seeing it mentioned on another members post. I switched out the Cheddar for Asiago, and added rosemary, chives and garlic powder. I also increased the size of the recipe to accomodate my 10 inch bread pan. It is a moist, dense loaf with...
Provided by Pam Ellingson
Categories Other Breads
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat your oven to 375° (I use convection at 350°) and prepare a 10"x5x4 bread pan by spraying with cooking spray.
- 2. Place flour, baking powder, salt, sugar, garlic powder and herbs in a large mixing bowl. Shred your cheese with a microplane so it is very fine and fluffy. Measure by lightly tossing it into the measuring cup and avoid packing it together. (You may use slightly more than 2 cups) Add the microplaned cheese and stir in well, but gently so it will not clump up.
- 3. Add the beer to the dry mixture and stir until just blended and no dry ingredients are seen. It will be a stiff batter. Place batter into prepared pan and even out the thickness of batter in the pan. Brush the top with the egg wash and place in preheated oven. Bake 45 to 55 minutes, until a toothpick inserted in the middle of the loaf comes out clean. Cool on a rack in the pan for 10 minutes then turn out and cool at least another 10 minutes before slicing. (If you can wait)
ARTISAN ASIAGO BREAD
This large, flour-sprinkled loaf looks and tastes like it came from a bakery. When you slice it, you'll find pockets of cheese scattered throughout.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h15m
Yield 24
Number Of Ingredients 8
Steps:
- In large bowl, mix 1 1/2 cups of the flour, the sugar and yeast. Add warm water. Beat with whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap; let stand about 1 hour or until bubbly.
- Stir in oil, rosemary and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
- Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup of the cheese. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Lightly grease uninsulated cookie sheet with shortening or cooking spray. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.
- Place 8- or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450°F.
- Spray loaf with cool water; sprinkle with flour. Using serrated knife, carefully cut 1/2-inch-deep slash lengthwise down center of loaf. Sprinkle remaining 1/4 cup cheese into slash.
- Bake 10 minutes. Reduce oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
Nutrition Facts : Fat 1/2, ServingSize 1 Slice, TransFat 0 g
ASIAGO CHEESE BREAD, EXCELLENT
No fear...it's not as much work as it may seem. Lots of passive cooking time here. Great for hors-d'oeuvres with a little cheese spread, pate' or what-have-you! Terrific as bruschetta. This just may be the most-liked bread I make. A pre-shredded 3-cheese combination is also very good. I have no clue as to the provenance of this recipe, been making it for a while.
Provided by Jezski
Categories Yeast Breads
Time 3h20m
Yield 2 baguettes
Number Of Ingredients 9
Steps:
- In large bowl, combine 1-1/2 cups of the flour, yeast, sugar, salt and pepper. Melt butter in milk to 120-130 degrees. Stir milk mixture into flour mix until smooth. Stir in 1 cup cheese.
- Gradually stir in about 2 cups flour to make soft dough. Knead in mixer or by hand until smooth and elastic, adding flour if needed.
- Oil large bowl, add dough, turn to coat. Cover with clean damp towel and let double. (It may take 2-1/2 hours, must be the cheese.).
- Punch down, form into 2 long thin loaves. Spray baking sheet, (sprinkled with cornmeal?) Or use baguette pans. Place loaves on pan, let raise, covered, until doubled (45 min.) Preheat oven to 375.
- Slash dough with serrated knife. Brush with lightly beaten egg and sprinkle top with remaining 1/4 cup cheese. (basil, parsley, opt.) Bake 30-35 minutes till done. Cool on rack.
Nutrition Facts : Calories 1108.7, Fat 22.1, SaturatedFat 11.9, Cholesterol 144.9, Sodium 1962.3, Carbohydrate 189.9, Fiber 7.3, Sugar 2.8, Protein 33.9
ASIAGO, APPLE AND ROSEMARY BREAD
For this savory loaf tart apples, like Gravenstein, work well but use what you have and like. Using your food processor to shred the cold butter, Asiago cheese, and apples, in that order will speed things along. It's not necessary to peel the apples unless you just want to.
Provided by Annacia
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F.
- Grease a 9x5-inch loaf pan.
- In a large bowl, mix together the flour, baking powder and salt.
- Using your fingers, mix the shredded butter into the flour until the mixture resembles coarse bread crumbs.
- Reserve 1/4 cup shredded cheese for the topping and set aside.
- Mix the remaining cheese, the shredded apple, and the rosemary into the flour mixture.
- Stir in the eggs until the batter is evenly blended (The batter will be thick and dense).
- Fill the pan with the batter.
- Bake for 45 minutes
- Mix together the topping ingredients.
- Spread the topping ingredients over the loaf and bake until a skewer inserted in the loaf comes out clean, about 20 minutes.
- Let the loaf rest in the pan 10 minutes, then unmold the load and let cool on a wire rack.
Nutrition Facts : Calories 2511.4, Fat 74.7, SaturatedFat 35, Cholesterol 545.1, Sodium 2733.2, Carbohydrate 401, Fiber 23, Sugar 49.2, Protein 59.5
ROSEMARY ASIAGO GARLIC BREAD
This garlic bread recipe with cheese and rosemary is fancy enough to serve at dinner parties, but still perfect with a bowl of spaghetti and meatballs, too!
Provided by Dan
Categories side dishes
Time 20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees.
- Make the butter mixture by adding the butter, salt, pepper, Italian seasoning, garlic and parsley to a small bowl and mixing together.
- Split the bread open lengthwise and place each half, cut side up, on a baking sheet.
- Divide the butter between the halves, spreading the butter to cover the bread completely.
- Bake the bread in the oven for 10 minutes, then remove the bread from the oven.
- Top each half with the asiago cheese, then place back into the oven for 5-7 minutes until the cheese has completely melted.
- Garnish with the chopped rosemary and serve.
- Make the recipe and let the bread cool completely. Put the halves back together then wrap in foil and put into a freezer bag.
- To reheat the bread from frozen, thaw the bread completely in the refrigerator. Place the bread into a 350 degrees preheated oven for 20-25 minutes until heated through. Open up the bread and serve as is or broil for an additional 2-3 minutes.
Nutrition Facts : Calories 241 calories, Sugar 1.4 g, Sodium 466.4 mg, Fat 14.3 g, SaturatedFat 8 g, TransFat 0 g, Carbohydrate 22.2 g, Fiber 1.4 g, Protein 5.9 g, Cholesterol 34 mg
ROSEMARY ASIAGO BREAD RECIPE
Steps:
- Cover a baking sheet with parchment paper.
- Mix together the cheese and rosemary in a flat pan.
- Combine the 2 loaves of dough and cut into 3 equal pieces.
- Roll each piece of dough into a long rope, about 17 inches.
- Brush olive oil onto each rope to completely cover all around.
- Then roll each rope in the cheese and rosemary mixture. Make sure each piece is completely covered in cheesy goodness! The more the better. Reserve the leftover mixture to sprinkle on top before baking.
- Place the ropes together on the prepared baking sheet. At one end, pinch the 3 ropes together, then braid.
ASIAGO CHEESE BREAD
Asiago Cheese Bread. A crispy crust, soft inside with an awesome Asiago cheese flavor. So good with soup, salad, or on a sandwich.
Provided by Lizzy T
Categories Bread
Time 1h20m
Number Of Ingredients 9
Steps:
- In the bowl of a stand mixer, combine 1 1/2 cups flour, yeast, sugar, salt and pepper. Put the milk in a microwave safe bowl. Add the butter. Heat the milk to 120-130 degrees so that the butter starts melting. Make sure the temperature is just right so that it is warm enough to activate the yeast, but not kill it. Stir the milk mixture into the flour mixture and mix on low speed using the paddle attachment until smooth. Add in 1 1/4 cups shredded cheese and mix just until combined.
- Gradually add in 1 3/4 cups flour to make a soft dough. Knead in the stand mixer with the dough hook for 5 minutes.
- Spray a bowl with cooking spray. Add the dough to the bowl, then turn the dough over so the cooking spray coats both sides of the dough. Cover the bowl and allow the dough to rise in a warm place until it is double (anywhere from 1-2 hours).
- After the dough is doubled, punch it down and form it into two loaves. Place the loaves on a baking sheet that has been sprayed with cooking spray. Cover the loaves and allow them to rise again until doubled, which will take 30-45 minutes.
- Preheat the oven to 375 degrees.
- Make 3-4 cuts in the top of the loaves with a serrated knife. Brush the tops of the loaves with the beaten egg and then sprinkle the remaining cheese on top. Bake for 30-35 minutes until lightly browned.
Nutrition Facts : Calories 128 kcal, Carbohydrate 16 g, Protein 5 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 18 mg, Sodium 315 mg, Sugar 1 g, ServingSize 1 serving
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