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Artisan Asiago Bread
Artisan Asiago Bread
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Prep Time:
25 minutes
Total Time:
4 hours 15 minutes
Homemade cheese-stuffed artisan loaf with a crispy exterior and gooey cheese pockets inside.
Ingredients:
  • 3 1/2 to 3 3/4 cups Gold Medal™ bread flour
  • 1 teaspoon sugar
  • 1 package regular active or fast-acting dry yeast (2 1/4 teaspoons)
  • 1 1/4 cups very warm water (120°F to 130°F)
  • 2 tablespoons olive or vegetable oil
  • 2 teaspoons dried rosemary or thyme leaves, if desired
  • 1 teaspoon salt
  • 1 1/4 cups diced Asiago, Swiss or other firm cheese
Instructions:
  • Combine 1 1/2 cups of flour, sugar, and yeast in a large bowl. Pour in warm water and mix on low speed for 1 minute until smooth, scraping the sides of the bowl. Cover with plastic wrap and let sit for about 1 hour until bubbly.
  • Combine olive oil, fragrant rosemary, and savory salt into the mixture. Gradually incorporate the remaining flour, adding 1/2 cup at a time, until a velvety dough comes together. Allow to rest for 15 minutes.
  • Place the dough on a lightly floured surface and knead for 5 to 10 minutes until it is smooth and springy, then work in 1 cup of cheese. Grease a large bowl with shortening and place the dough in the bowl, ensuring all sides are greased. Cover the bowl tightly with plastic wrap and let the dough rise in a warm place for 45 to 60 minutes until it has doubled in size. The dough is ready when an indentation remains when touched.
  • Grease a cookie sheet with shortening or cooking spray. Place dough on a lightly floured surface and shape it into a football-shaped loaf about 12 inches long by gently stretching the sides downward. Transfer the loaf onto the cookie sheet with the smooth side up and generously coat it with flour. Loosely cover the loaf with plastic wrap and let it rise in a warm place for 45 to 60 minutes, until it almost doubles in size.
  • Place an 8- or 9-inch square pan on the bottom rack of the oven and fill it with hot water until it's about half an inch from the top. Preheat the oven to 450°F.
  • Mist the loaf with cool water and dust with flour. Use a serrated knife to make a careful 1/2-inch-deep slash down the center of the loaf. Fill the slash with the remaining 1/4 cup of cheese.
  • Bake at 425°F for 10 minutes, then reduce the oven temperature to 400°F. Continue baking for 20 to 25 minutes or until the loaf is deep golden and sounds hollow when tapped. Transfer to a cooling rack to cool.

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