V119N037 update yeast and yeast note
* Exported from MasterCook *
Bread and Rolls, Asiago Cheese
Recipe By :Julie, Maddie, and Kinslee
Serving Size : 12 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Muffins/Rolls Posted
Stand Mixer
Amount Measure Ingredient -- Preparation Method
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3 1/4 cups all-purpose flour -- Note*
2 1/4 tsp. Platinum Superior Baking Yeast
1 1/2 tsp salt
1 tsp granulated sugar
1/4 tsp black pepper
1 1/4 cups milk
2 Tbsp butter
1 1/2 cups shredded Asiago cheese -- divided
1 large egg -- beaten, for egg wash
One dough made three ways! Asiago Cheese Bread has a crispy crust
with a soft inside and an awesome Asiago cheese flavor. So good with
soup, salad, or on a sandwich.
Yield: 2 loaves, 12 rolls, or 4 bread bowls
Note: *Bread flour is recommended for making the bread bowls to give
a sturdier bread to hold your fillings.
Note: Red Star Platinum Superior Baking Yeast contains dough enhancer.
In the bowl of a stand mixer, combine 1 1/2 cups flour, yeast, salt,
sugar and pepper. Whisk to combine.
Put the milk in a microwave safe bowl. Add the butter. Heat the milk
to 120-130F, butter will start melting. Make sure the temperature is
just right so that it is warm enough to activate the yeast, but not
too hot to kill it.
Stir the milk mixture into the flour mixture and mix on low speed
using the paddle attachment until smooth. Add in 1 1/4 cups shredded
cheese and mix just until combined.
Gradually add in 1 3/4 cups flour to make a soft dough. Knead in the
stand mixer with the dough hook for 5 minutes. (NOTE: You can also
knead this dough by hand or use your bread machine on the dough setting.)
Spray a bowl with cooking spray. Add the dough to the bowl, then turn
the dough over so the cooking spray coats both sides of the dough.
Cover the bowl and allow the dough to rise in a warm place until it
is double (anywhere from 1 to 2 hours).
Preheat the oven to 375F.
For breads: After the dough is doubled, punch it down and divide
dough into 2 equal pieces. Form each piece into loaf. Place the
loaves on a baking sheet that has been sprayed with cooking spray, or
lined with a silicone mat. Cover the loaves and allow them to rise
again until doubled, which will take 30 to 45 minutes.
Make 3-4 cuts in the top of the loaves with a serrated knife. Brush
the tops of the loaves with the beaten egg and then sprinkle the
remaining cheese on top. Bake for 30 to 35 minutes until lightly browned.
For rolls: After the dough has doubled, punch it down and divide into
12 dough balls of equal size. Spray a 9x13" pan with cooking spray,
place the dough balls in the prepared pan in 4 rows of 3 dough balls.
Cover the pan and allow the rolls to rise until they are almost
double. Brush the top of the rolls with egg, then sprinkle remaining
Asiago cheese on the rolls. Bake the rolls for 22 to 24 minutes or
until golden brown on top. Serve the rolls warm.
For bread bowls: After the dough has doubled, punch it down and
divide the dough into 4 large dough balls of equal size. Round dough
balls into a tight ball. Place on prepared baking sheet (greased or
lined with silicone mat). Cover dough and allow to rise about 20 more
minutes. Don't worry if the dough hasn't completely doubled. Brush
the top of the large dough balls with egg and sprinkle with remaining
Asiago cheese. Bake for about 30 to 35 minutes or until the top of
the bread bowls are golden brown.
Allow the bread bowls to cool on a wire rack. Slice off the top of
the bread bowl, then use your fingers to pull out the fluffy
interior, leaving at least 3/4 inch bread on the bowl walls. Fill up
the bread bowls with whatever you'd like and serve immediately.
S(Internet address):
https://redstaryeast.com/recipes/asiago-cheese-bread-rolls-recipe/
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Per Serving (excluding unknown items): 214 Calories; 8g Fat (32.0%
calories from fat); 8g Protein; 28g Carbohydrate; 1g Dietary Fiber;
39mg Cholesterol; 477mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2
Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0909