Saturday, June 26, 2010

White bread with Asiago Cheese

I have found that basically any bread that you add cheese to, especially a nice strong cheese like asiago, is awesome.  This bread is soft, yet a bit chewy.  It has a creamy mouth-feel.  I have head that description for bread a million times, but did not really understand what it meant until I tasted this bread.  It tastes great with just a little butter but is sturdy enough to make a sandwich with.

adapted from Peter Reinhart's Bread Baker's Apprentice

21.7 ounces bread flour
1 1/2 teaspoons salt
1/4 cup powdered milk
3 tablespoons plus 1 teaspoon sugar
2 teaspoons instant yeast
1 large egg, cold
4 tablespoons melted margarine
1 1/2 cups water
1 cup Asiago cheese, shredded

Mix together the ingredients and half of the cheese until they come together.  Knead with a dough hook for about 6 minutes or until the dough passes the windowpane test.  Then knead by the remaining cheese in by hand.  You can knead the whole thing by hand if desired, but it will take more time.

Allow to raise 1-1 1/2 hours.  Shape as desired.  I made one into a boule and one into a loaf.  Both worked great although this is a soft bread, so the loaf ended up being my preferred shape.

Allow to raise again for about another hour.  Egg wash the top and sprinkle some of the shredded Asiago cheese on top of the loaves.

Bake at 400 degrees for 40-50 minutes.

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