* Exported from MasterCook *
(Breads), Grilled Asiago Rounds
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Amount Measure Ingredient -- Preparation Method
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overnight starter:
3/4 cup all-purpose flour -- King Arthur unbleached
1/2 cup water
1/8 teaspoon instant yeast
dough:
All of the starter
3/4 cup water -- plus 1 tablespoon
2 tablespoons water
1/2 cup semolina flour
2 teaspoons instant yeast
3 tablespoons olive oil
2 1/4 cups all-purpose flour -- unbleached, King Arthur
1 1/2 teaspoons salt
1 1/2 cups asiago cheese -- freshly grated
2 tablespoons dried parsley -- or 1/4 cup chopped fresh
olive oil spray -- for grilling
1. For the starter: In a small bowl, combine the flour, water, and
yeast. Cover and let sit at room temperature for at least 8 hours, or
overnight.
2. To make the dough: In the bowl of your mixer or the bucket of your
bread machine, combine the starter, water, semolina, yeast, and olive
oil, stirring until the mixture is smooth.
3. Add the flour, salt, cheese, and parsley, and mix until a soft
dough forms. Knead the dough for 6 to 8 minutes until it's smooth and
springy (or use the dough cycle on your bread machine).
4. Let the machine finish its cycle, or place the dough in an oiled
bowl, cover with greased plastic wrap, and let rise until doubled, 45 minutes.
5. After the dough has risen, turn it out onto a lightly floured
surface and divide it into 16 pieces. Roll each piece into a ball and
let the dough rest for 10 minutes while you make sure the grill is
hot and clean. You can refrigerate the dough, covered, for up to 3
hours at this point, if you need to adjust your timing or want to
prep things ahead of time.
6. To grill the bread: Flatten the balls of dough to 4" rounds about
1/4" thick. Spray the dough lightly with some olive oil, and place it
on a medium-hot section of the grill. After 2 minutes, give the dough
a quarter turn without flipping it over to make nice diamond-shaped
grill marks. Cook another 2 minutes, flip the dough over, and cover
with an aluminum pie plate or metal bowl if you have one. Cook
another 2 to 4 minutes, then remove from the grill and serve. Repeat
with the remaining pieces of dough.
nutrition information
Serving Size: 74g Servings
Per Batch: 16
Amount Per Serving: Calories: 208 Calories from Fat: 61 Total Fat: 7g
Saturated Fat: 2g Trans Fat: 0g. Cholesterol: 9mg Sodium: 327mg Total
Carbohydrate: 25g Dietary Fiber: 4 Sugars: 1g Protein: 12g.
Yield:16 small breads
Source:
"King Arthur Flour Co"
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Per Serving (excluding unknown items): 167 Calories; 6g Fat (32.0%
calories from fat); 6g Protein; 22g Carbohydrate; 1g Dietary Fiber;
9mg Cholesterol; 331mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 1 Fat.
Serving Ideas : Two of these rounds make a great "bun" for a grilled
piece of fish or portobello mushroom.
NOTES : How do you get fresh, warm bread in July without overheating
the kitchen? Mix up some dough and fire up the grill, that's how!
This dough makes plenty of flavorful, small round loaves, perfect for
tearing apart and dipping into a spread, or topping with some
zucchini caponata for a quick small meal. Once you have the rounds
ready to grill, cooking all 16 mini loaves should take less than 20
minutes. Then everyone can sit down and dig in!
Tips:
After scraping the starter out into your mixing bowl, pour the rest
of the recipe's water into the bowl the starter was in. Give the
water a quick stir to loosen any clinging bits of starter so they get
into the final dough, and you'll give yourself a head start on
cleanup at the same time.
You can use this dough to make a pizza, either grilled or baked.
To check to see if your bread is kneaded properly, try pulling a window pane.