For longer storage (up to 1 month), slice, wrap, and freeze. Store unused bread cut side down on a cutting board, covered with a dish towel, for up to 3 days. Remove the loaf from the oven and tilt it out of the baker onto a rack to cool before slicing. Reduce the oven temperature to 375☏, remove the lid, and bake for 10 to 15 minutes more, until the center registers 190☏ when measured with a digital thermometer. To bake in a Dutch oven: Put the bread in the preheated oven with the lid on for 30 minutes. Remove the loaf from the oven and tip it out of the bowl onto a rack to cool before slicing. Reduce the oven temperature to 375☏ and bake for 25 to 30 minutes more, until deep golden brown and the internal temperature is 190☏ when measured with a digital thermometer. To bake in a bread baking bowl: Uncover the bowl and bake the bread for 15 minutes. Asiago cheese bread goes great with a soup or salad or on its own with a glass of wine or beer. Toward the end of the rising time, preheat the oven to 425☏. Sprinkle each with cheese and roll like a Swiss roll. Cover (with lightly greased plastic wrap or the Dutch oven's lid) and let rise for 1 hour, until almost doubled. When dough has risen, divide in two and roll each into large rectangle. Brush all over with the egg wash, if desired. Coil the braided dough into a circle inside it. Grease the inside of a bread baking bowl or 8" to 9" Dutch oven with lid. Pinch the ropes together at one end and twist them together to form a two-strand braid. Roll the seeded dough in the remaining bagel topping. Remove wrap and bake at 350☏ 20-25 minutes. Cover with plastic wrap and let rise until double in size, about 45-60 minutes. Sprinkle cheese over top and then parsley, if desired. To shape the loaf: Roll each piece of dough into a 16” rope. Dip each rope in butter and place horizontally on an 11×17-inch jelly roll pan. Cover the bowl and let both doughs rise for 1 1/2 hours, until puffy. Place one half in a lightly greased bowl and cover.Īdd 3 tablespoons of the bagel topping to the remaining dough in the mixing bowl and knead to incorporate, about 2 minutes more. Add the Asiago and cheese powder and knead on medium speed for 1 to 2 minutes until dough cleans the sides of the bowls. 2 Comments More Copycat Panera Asiago Cheese Bread This image courtesy of If you've ever wanted to create your own homemade bread that tastes like you ordered it from the Panera Bread Menu, then this recipe is perfect for you. Increase the speed and knead for 5 to 6 minutes until smooth and slightly sticky. To make the dough: In the bowl of a stand mixer fitted with the dough hook, mix together the biga, bread flour, yeast, water, and salt to make a soft dough. Cover and leave at cool room temperature for 12 to 20 hours, until very bubbly. In a medium bowl, stir together all of the ingredients. To make the biga: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |