Italian Herb and Asiago Loaf
Serve this bread with olive oil for dipping, as a side to vegetable beef stew, or use it to make a grown up grilled cheese sandwich. Freshly shred the cheese on the smaller holes of a box grater for best texture.
Yield: 8-10
Italian Herb and Asiago Loaf
Serve this bread with olive oil for dipping, as a side to vegetable beef stew, or use it to make a grown up grilled cheese sandwich. Freshly shred the cheese on the smaller holes of a box grater for best texture.
Prep time: 10 MinCook time: 35 MinInactive time: 3 HourTotal time: 3 H & 45 M
Ingredients
- 3 cups The Old Mill Miller's Choice Unbleached Flour
- ¾ cup The Old Mill Classic White Bread Flour
- 1 ½ tsp. salt
- 2 ½ tsp. instant yeast
- 1 Tbsp. finely chopped fresh oregano
- 2 tsp. finely chopped fresh rosemary
- 2 Tbsp. finely chopped fresh basil
- 3 oz. shredded asiago cheese (1 ½ cups)
- 1 ½ cups warm (100-110F) water
- 1 Tbsp. olive oil
Instructions
- Combine plain flour, bread flour, salt, and yeast in a large bowl. Add water, herbs, and 1 cup (2 oz.) cheese and stir until combined, kneading a few times at the end to incorporate any dry bits of flour. Cover and let stand at warm room temperature at least 2 hours until puffy and more than doubled in size.
- With floured hands, fold dough over itself a few times, and shape into a ball. Place ball on a sheet of parchment paper, seam side down. Brush with olive oil. Sprinkle with remaining ½ cup (1 oz.) asiago cheese, pressing gently to adhere. Cover and let rise at warm room temperature 30 min- 1 hour or until doubled.
- About 30 minutes before baking, place a large Dutch oven with its lid in oven and preheat to 450F. Remove lid and carefully lift parchment and dough ball into Dutch oven. Score the top of the loaf with a sharp knife, about 2 inches long and ½ inch deep. Place lid on top and bake 30 minutes. Remove lid and bake 5 minutes more until golden brown and internal temperature is 205F. Remove bread from Dutch oven to cool completely on a wire rack.