French Asiago Bubble Bread Recipes

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ARTISAN ASIAGO BREAD



Artisan Asiago Bread image

This large, flour-sprinkled loaf looks and tastes like it came from a bakery. When you slice it, you'll find pockets of cheese scattered throughout.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 4h15m

Yield 24

Number Of Ingredients 8

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

Steps:

  • In large bowl, mix 1 1/2 cups of the flour, the sugar and yeast. Add warm water. Beat with whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap; let stand about 1 hour or until bubbly.
  • Stir in oil, rosemary and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
  • Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup of the cheese. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
  • Lightly grease uninsulated cookie sheet with shortening or cooking spray. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.
  • Place 8- or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450°F.
  • Spray loaf with cool water; sprinkle with flour. Using serrated knife, carefully cut 1/2-inch-deep slash lengthwise down center of loaf. Sprinkle remaining 1/4 cup cheese into slash.
  • Bake 10 minutes. Reduce oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.

Nutrition Facts : Fat 1/2, ServingSize 1 Slice, TransFat 0 g

GARLIC-ASIAGO PULL-APART BREAD



Garlic-Asiago Pull-Apart Bread image

Provided by Food Network Kitchen

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 7

1 pound frozen white bread dough, thawed
4 tablespoons unsalted butter, at room temperature
2 tablespoons chopped fresh parsley
2 cloves garlic, grated
1/4 teaspoon red pepper flakes
Kosher salt and pepper
1 cup grated asiago cheese

Steps:

  • Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the butter, parsley, garlic, red pepper flakes and a big pinch each of salt and pepper in a bowl. Spread over the dough; sprinkle with 3/4 cup grated asiago, pressing lightly. Cut the dough into 16 small squares and make 4 stacks of 4 squares each.
  • Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with the remaining 1/4 cup asiago.
  • Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours.
  • Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes.

FRENCH ASIAGO BUBBLE BREAD



French Asiago Bubble Bread image

Mix it in your bread machine and bake it in your oven. So easy, so tasty, so much fun to make! Prep time is however long your breadmaker takes plus that given below. *EDIT* On Feb 12 -09, I added the pan size option of a 10 inch deep dish pie pan.

Provided by Annacia

Categories     Yeast Breads

Time 32m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/4 cups water
1 tablespoon honey
2 tablespoons olive oil
1 large egg, beaten
3 3/4 cups unbleached all-purpose flour
3/4 cup freshly grated asiago cheese
1/4 cup nonfat dry milk powder
1 teaspoon sea salt
2 teaspoons instant yeast
1/2 cup olive oil
1 tablespoon fresh crushed garlic
1/2 cup freshly grated asiago cheese

Steps:

  • Dough: Place the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for dough or manual, and press Start. At the end of the cycle, turn the dough out onto a lightly floured work surface. Cover it with a clean towel, and let it rest for 10 minutes.
  • Filling: Combine all of the filling ingredients in a small bowl. Set aside.
  • Assembly and Baking: Lightly oil a 9 inch cake or 10 inch deep dish pie pan. Note: a dark-colored pan will produce bread with a crispier bottom than a light-colored, reflective pan. Divide the dough into 14 pieces and shape each into a ball. Dip each ball in the filling mixture, and lay them into the pan. Pour any remaining filling evenly over the dough.
  • Cover the pan with greased plastic wrap, and let the dough rise for 30 minutes. Bake the bread in a preheated 400°F oven for 20 to 25 minutes, or until it's golden brown. Remove it from the oven, and allow it to cool for 10 minutes before serving.

Nutrition Facts : Calories 265.1, Fat 12.1, SaturatedFat 1.8, Cholesterol 18.1, Sodium 215, Carbohydrate 33.1, Fiber 1.2, Sugar 2.9, Protein 5.8

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