Prep 40 mins
Cook 30 mins
I found this wonderful recipe in a vegetarian cookbook, and have made it on several occasions for dinner parties and the like.
- 1⁄2 cup green onion, minced
- 6 tablespoons garlic, finely minced
- 6 tablespoons unsalted butter
- 2 (1/4 ounce) packages dry yeast
- 4 teaspoons sugar
- 1⁄4 cup warm water
- 1 1⁄2 cups dry white wine
- 2 eggs, beaten
- 1 teaspoon salt
- 6 -6 1⁄2 cups flour
- 1 lb aged asiago cheese, cut into 1/2 in. cubes
- Sauté onions and garlic in butter for about 30 seconds. Remove from heat and set aside.
- Dissolve yeast and sugar in water. Stir and set i warm place for 5 minute Mix should be bubbly. Stir again.
- In large bowl, whisk wine, eggs, salt and yeast mix. Slowly add 3 cups of the flour, and beat for about 3 minute until elastic threads start to form around edge of bowl. Add cool garlic and onion mixture. With wooden spoon, beat in 2 1/2 to 3 cups more flour.
- Turn dough out on a lightly floured surface, and knead until smooth and springy. Cover with a clean, dry dish towel, and let rest 5 minute Knead again. If dough is tacky, add 1/4 cup more flour and knead 5 more minute.
- Place dough in large, greased bowl, turn so its greased all over, and seal airtight with plastic wrap. Put in a warm place and let it rise until doubled, about 1 hour. Punch down, turn out, and knead a few times to pop air bubbles.
- Divide dough in half and knead half the cheese into each piece, forming 2 balls. Put in a warm place, cover with a dish towel and let rise until almost doubled, about 45 minutes to an hour.
- Grease two 9x5 pans and shape each ball into logs long enough so that the dough touches the ends of the pan.
- Bake at 375° for 25 minutes. Reverse pans (top to bottom, front to back) and bake for another 5 to 15 minute Check by tapping on the bottom of the pans. They should sound hollow when done. Remove loaves from pan and cool on wire racks for at least 30 minutes before slicing.