* Exported from MasterCook *
Bread, Asiago-Rosemary-Pepper
Recipe By :Julia Dowling Rutland, APRIL 2014
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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2 1/2 teaspoons active dry yeast
2 teaspoons sugar
1 cup warm water -- (105-110F)
1/4 cup extra virgin olive oil
3 1/4 cups bread flour
1 tablespoon chopped fresh rosemary
1 tablespoon cracked black pepper
1 teaspoon salt
1 1/2 cups shredded Asigo cheese -- or Parmesan cheese
1 large egg -- lightly beaten
Dissolve yeast and sugar in warm water in a large bowl; let stand 5
minutes. Stir in olive oil. Stir in flour and next 3 ingredients
until a soft dough forms.
Turn dough out onto a lightly floured surface. Knead in 1 cup cheese;
knead 5 minutes or until smooth and elastic. Shape dough into a ball,
and place in a lightly greased bowl, turning to grease top. Cover and
let rise in a warm place (85F), free from drafts, 45 minutes or until
doubled in bulk. Punch dough down.
Shape dough into a round loaf, and place on bottom of bread cloche
sprinkled with flour. Cover with bread cloche dome lid. Let rise 25 minutes.
Preheat oven to 450F. Cut 3 or 4 (1/4" wide) slices into top of loaf.
Combine egg and 1 tablespoon water; brush on top of dough. Sprinkle
loaf with remaining 1/2 cup cheese. Bake, covered with bread cloche
dome lid, 45 minutes or until loaf sounds hollow when tapped; letcool.
Source:
"myrecipes.com"
S(Internet address):
"myrecipes.com/recipe/asiago-rosemary-pepper-bread"
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Per Serving (excluding unknown items): 280 Calories; 8g Fat (27.2%
calories from fat); 8g Protein; 42g Carbohydrate; 1g Dietary Fiber;
27mg Cholesterol; 278mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 1 1/2 Fat; 0 Other Carbohydrates.