Prep 20 mins
Cook 3 hrs
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.
- 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.
I've been making this bread, sans the sugar, for about 3 years. It's the best cheese bread I have ever eaten. You can actually taste the cheese. I, like another reviewer, can make a meal of it. I love it for breakfast toasted and buttered. IMHO, no other cheese except Asiago will give you the great favor. I buy the wedge of Asiago at Walmart and can make two loaves from it. For me, nothing else is needed in this recipe. I cannot knead by hand any more but I make this in my KA with a dough hook and process for 9 minutes on the (2) setting once all ingredients are incorporated. Turns out beautifully.
Very good recipe! I made several times. First time the cheese tasted too strong for me, second time I made with 3/4 cup of cheese and 3rd time made with 1/2 cup (50 gr) of cheese and was perfect for my taste. Today I tried with parmesan because I want send the recipe to some friends in Brazil, in some cities there is hard to find asiago cheese, so I tried with parmesan but didn't taste the same, was good but not excellent.
Made in the ABM on the dough cycle mixing in all the cheese. Increased the pepper to 2 teaspoons and the sugar to 2 tablespoons ~ added 2 teaspoons lemon juice, 1/4 teaspon garlic powder, and 4 tablespoons vital wheat gluten. Topped the (slashed) second rise with 4 table-spoons asiago cheese ~ Baked in two 10-5/8 x 5-1/2 x 2-3/4 Pyrex loaf pans at 325 degrees for 30 minutes.