Asiago Herb Bread

This bread is the easiest bread I have ever made and by far the most delicious. Besides the ease of getting the ingredients (I always have everything at hand except a block of asiago cheese), I love that the recipe makes 2 loaves. Seriously, the herbs and asiago cheese mingle together to make my stomach and my heart happy for days at a time. :)

I found this recipe at FoodiewithFamily almost a year ago, and I have probably made it once every month (on average) since then. The hardest part of this recipe is keeping the bread in the oven until it is done. See this picture of the bread? It is not golden brown over the entire thing, so the center was a bit doughy, especially on the loaf in the front. The smell was so intoxicating and I was so hungry that I couldn't bear the idea of waiting any longer to eat a piece. Even with the doughy center, however, it was still amazingly delicious bread and it was a great side with all the soups that we have been eating lately.

Ingredients:

• 6 cups all-purpose flour
• 1- 1/2 cups plus 2/3 cup (or more) grated Asiago cheese, divided
• 2 Tablespoons dry yeast
• 2 Tablespoons sugar
• 1 Tablespoon salt
• 1 Tablespoon dried Italian Seasoning
• 1 teaspoon dried Rosemary
• 1 teaspoon crushed red pepper flakes (adjust up or down according to heat preference)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon minced fresh garlic (optional)
• 2 cups hot tap water (around 120-130 degrees)
• 4 Tablespoons extra virgin olive oil, divided, plus a little for the bowl

Directions:

1) In a large mixing bowl, mix together the flour, 1.5 cups of Asiago cheese, yeast, sugar, salt, and seasonings.

2) Pour in the hot water and stir approx. 100 times.

3) Knead the dough on a floured board for 8 minutes. Form the dough into a ball.

4) Drizzle some olive oil in the mixing bowl and spread it around the edges. Place the dough-ball into the bowl and turn over a few times to coat with olive oil. Cover with a damp paper towel.

5) Allow the dough to rise for 15-20 minutes (check at 15 minutes to see if the dough is fluffy/risen. If not, add another 5 minutes).

6) Punch down the dough.

7) Divide the dough into 2 equal pieces. Form them into rounds (basically what you want your bread to look like afterward).

8) Use a sharp knife to make an 'X' shape about 1/4 inch deep over the top of the loaves.

9) Put them on the pan and drizzle the tops with olive oil (putting them on the pan avoids mess on your counters). Spread the olive oil around and then top with additional Asiago. Put as much cheese as possible on it for a perfectly delicious taste. :)

10) Place the pan in a cold oven over a loaf/cake pan filled with hot tap water.

11) Set oven to 400 degrees F and immediately put the timer on for 40 minutes. Begin checking the bread when the timer goes off. If it is still light colored, add more time. I have never needed more than 10 minutes of additional time. Remove the bread when it is a beautiful golden brown color. Enjoy the best bread EVER! :)

Comments:

*The only comment I have is that if you wanted to use a food processor or a fancy blender, you can check her website for that information. I like to be old-fashioned and use my hands. :)