* Exported from MasterCook *
Bread, Asiago and Everything
Recipe By :King Arthur Baking
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Biga
1 1/2 cups Artisan Bread Flour -- (180g)
1/4 cup flour -- pumpernickel, (28g)
1 cup water -- (227g)
1/8 teaspoon instant yeast
Dough
all of the biga
2 1/2 cups Artisan Bread Flour -- (300g)
1/2 teaspoon instant yeast
1/2 cup water -- + (142g)
2 tablespoons water
2 tablespoons Vermont cheese powder -- (14g)
1 1/2 teaspoons salt
1 cup Asiago cheese -- grated, (113g)
1/3 cup Everything Bagel Topping -- divided, (48g)
1 large egg -- beaten with
1 tablespoon water -- optional
This stunning, tender cheese bread is shaped in an easy-to-make braid
coated with Everything Bagel Seasoning for color and crunch.
PREP: 30 mins
BAKE: 35 to 40 mins
TOTAL: 15 hrs
YIELD: 1 large bread
To make the biga: In a medium bowl, stir together all of the
ingredients. Cover and leave at cool room temperature for 12 to 20
hours, until very bubbly.
To make the dough: Mix together the biga, bread flour, yeast, water,
cheese powder, salt, and Asiago, stirring to make a soft dough. Knead
for 4 to 5 minutes until smooth and elastic. Divide the dough in
half. Place one half in a bowl and cover.
Add 3 tablespoons of the bagel topping to the remaining dough in the
mixing bowl and knead to incorporate, about 2 minutes more. Cover the
bowl and let both doughs rise for 1 1/2 hours, until puffy.
To shape the loaf: Roll each piece of dough into a 16" rope. Roll the
seeded dough in the remaining bagel topping. Pinch the ropes together
at one end and twist them together to form a two-strand braid.
Grease the inside of a bread baking bowl or 8" to 9" Dutch oven with
lid. Coil the braided dough into a circle inside it. Cover (with
lightly greased plastic wrap or the Dutch oven's lid) and let rise
for 1 hour, until almost doubled. Toward the end of the rising time,
preheat the oven to 425F.
To bake in a bread baking bowl: Uncover the bowl and bake the bread
for 15 minutes. Reduce the oven temperature to 375F and bake for 25
to 30 minutes more, until deep golden brown and the internal
temperature is 190F when measured with a digital thermometer. Remove
the loaf from the oven and tip it out of the bowl onto a rack to cool
before slicing.
To bake in a Dutch oven: Put the bread in the preheated oven with the
lid on for 30 minutes. Reduce the oven temperature to 375F, remove
the lid, and bake for 10 to 15 minutes more, until the center
registers 190F when measured with a digital thermometer. Remove the
loaf from the oven and tilt it out of the baker onto a rack to cool
before slicing.
Store unused bread cut side down on a cutting board, covered with a
dish towel, for up to 3 days. For longer storage (up to 1 month),
slice, wrap, and freeze.
S(Internet address):
https://www.kingarthurbaking.com/recipes/asiago-and-everything-bread-recipe
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Per Serving (excluding unknown items): 339 Calories; 3g Fat (8.5%
calories from fat); 14g Protein; 63g Carbohydrate; 3g Dietary Fiber;
26mg Cholesterol; 388mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean
Meat; 1/2 Fat.
NOTES : 2020 - 1126