Rosemary Asiago Bread Food

ROSEMARY ASIAGO BREAD RECIPE

Rosemary Asiago Bread Recipe image

This bread is a savory delicious addition to any meal breakfast, brunch, lunch or dinner. Be sure to plan ahead so you can defrost the bread dough overnight in the refrigerator.

Provided by Anna

Time 2h45m

Number Of Ingredients 5

Ingredients

2 loaves frozen bread dough (defrosted)
1 1/2 cups coarsely grated Asiago cheese (or Parmesan, or Pecorino* see Gr8 Notes)
3 Tablespoons chopped fresh rosemary leaves
3 Tablespoons extra-virgin olive oil, divided
1 egg

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.

ROSEMARY ASIAGO GARLIC BREAD

Rosemary Asiago Garlic Bread image

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

Ingredients

1 large (1 pound loaf) of Italian bread
2 tablespoons fresh rosemary, chopped
2 cups shredded Asiago cheese
1 stick butter, softened to room temperature
1/2 teaspoon kosher salt
Fresh cracked black pepper to taste
1/2 teaspoon Italian seasoning
2 tablespoons fresh garlic, chopped fine or minced through a garlic press
1 tablespoon fresh parsley, chopped

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

ARTISAN ASIAGO BREAD

Artisan Asiago Bread image

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

Ingredients

3 1/2 to 3 3/4 cups Gold Medal™ bread flour
1 teaspoon sugar
1 package regular active or fast-acting dry yeast (2 1/4 teaspoons)
1 1/4 cups very warm water (120°F to 130°F)
2 tablespoons olive or vegetable oil
2 teaspoons dried rosemary or thyme leaves, if desired
1 teaspoon salt
1 1/4 cups diced Asiago, Swiss or other firm cheese

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, APPLE AND ROSEMARY BREAD

Asiago, Apple and Rosemary Bread image

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

Ingredients

3 1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold hard butter (1/2 stick)
4 ounces shredded asiago cheese, divided (or cheddar)
1 lb apple, cored and shredded (about 4 or 5)
2 teaspoons finely chopped fresh rosemary leaves
2 large eggs, beaten
1 tablespoon olive oil
1 teaspoon fresh rosemary leaf (not chopped)
1/4 cup shredded asiago cheese (reserved from ingredients above)

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

ASIAGO HERB BREAD

Asiago Herb Bread image

Make and share this Asiago Herb Bread recipe from Food.com.

Provided by PalatablePastime

Categories Yeast Breads

Time 2h20m

Yield 1 loaf

Number Of Ingredients 9

Ingredients

1 cup water
3/4 teaspoon salt
1 tablespoon sugar
3 1/4 cups bread flour
2/3 cup asiago cheese, grated
1 1/4 teaspoons dried basil
1 1/4 teaspoons fennel seeds
1 1/4 teaspoons dried oregano
1 1/4 teaspoons bread machine yeast

Steps:

Place ingredients in your machine in the order suggested by your manufacturer.
Select light or sweet setting, if able.
Operate machine and enjoy your loaf!

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