When you say that something is “laced” with something else, it sounds mysterious and dangerous (dangeresque?). Drugs are usually involved. Or alcohol. I can assure you that there is nothing mysterious, dangerous, druggy, or alcoholic about this bread. What there is is something delicious and cheesy.
Yes, there is definitely something cheesy about this bread.
Also, I take back the part where I said this bread is not mysterious or dangerous. It is mysteriously, dangerously cheesy.
Rosemary Asiago-Laced Bread
Prep time: 10 minutes, plus kneading
Serves: 12 slices
- 1 package active dry yeast
- 1¼ cups warm water
- 2 tsp sugar
- 4 to 4¼ cups all-purpose flour
- 2 tsp salt
- 2 tsp chopped fresh rosemary
- 2 tsp dried minced onion
- ⅛ tsp cayenne pepper
- 2 Tbsp olive oil
- ½ cup shredded Asiago cheese
- ½ cup shredded Parmesan cheese
- 1 egg, beaten with 1 Tbsp water
Sprinkle yeast over ¼ cup of the warm water (105℉) in a glass measuring cup. Stir in 1 teaspoon of sugar. Let stand for 10 minutes. Mixture will be foamy. Stir together 3½ cups of flour, salt, rosemary, minced onion, cayenne pepper and remaining teaspoon of sugar. Pour yeast mixture into flour mixture. Add remaining 1 cup of warm water and the olive oil. Stir to form a ball. Mix together the cheeses and add ¾ cup to the dough.
Turn out onto a well-floured surface. Knead for 10 minutes, adding additional flour as needed until dough is smooth and elastic. Lightly grease a large bowl with olive oil. Place dough in a bowl and turn to coat. Cover with plastic wrap and let rise in a warm place for 1½ hours, until doubled in size. Punch dough down.
Roll out dough into a 20×8-inch rectangle on a lightly floured surface. Roll up from a short side. Fold ends under loaf and place seam-side down in a greased 9x5x3-inch loaf pan. Loosely cover with plastic wrap and let rise in a warm place for an additional hour.
Heat oven to 400℉. Brush top of loaf with egg wash. Sprinkle with the remaining cheese. Bake at 400℉ for 35 minutes or until loaf sounds hollow when tapped. Remove from pan to rack to cool.
My wife combined white whole wheat and all-purpose flour, and it worked very well. Since she didn’t have dried onions, she added a teaspoon of Italian seasoning.