Rosemary Asiago-Laced Bread

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

from Family Circle Magazine, December 2009

Prep time: 10 minutes, plus kneading
Serves: 12 slices

Ingredients

  • 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

Directions

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.

Notes

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.

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8 thoughts on “Rosemary Asiago-Laced Bread

  1. Any chance you’ve tried making this into rolls? I LOVE this recipe and make it quite often, but would like to try rolls for a dinner party tomorrow night. Too afraid to try without confirmation that someone else has succeeded!

  2. The only way we make it is as rolls and it works great! Not that it matters for the person who asked two years ago but if any one else is wondering… Is there any way you could upload a higher quality picture? I’d like to Pin this recipe but it tells me there are no images large enough to pin it. Thanks!

  3. Reby, I can try to find a higher quality picture, but Pinterest says it takes pictures as small as 80×80 pixels, and this picture is definitely bigger than that. I just test-pinned it and it worked for me.

  4. Thanks for your reply! I had tried to pin it by the “Add Pin” feature and that is where it was telling me I needed a larger image (and still does, ??). I pinned directly from the page (figuring that is probably what you had done) and that worked fine! Thanks again!

  5. We make 12-18 rolls (just depending on how big we want them), space them about an inch apart on a cookie sheet, and cook for about 20 minutes. We do cut an “x” in the top of the roll (about 1/4 inch deep) before topping with egg wash and cheese but this is more for looks than anything.

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