| Prep Time | 2-1/2 to 3 Hours |
| Cook Time | 18-20 Minutes |
| Servings |
Small Loaves
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Ingredients
- 1-3/4 Cups Warm Water (110-120áµ’)
- 2-1/4 tsp Active Yeast or 1 Packet
- 3-1/2 Cups Bread Flour
- 1-1/2 tsp Salt Kosher
- 1-1/2 Cups Asiago Cheese Shredded
- 1 Egg For Egg Wash
Ingredients
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Instructions
- Combine Water and Yeast in a large bowl. Stir with wooden spoon or Danish whisk. Add half of the flour and stir again. Add remaining flour, salt and half the cheese. The dough will be shaggy. Cover with plastic wrap and tea towel.
- Let rise for 1-2 hours. The dough will be very wet and loose. Pour it out onto a well floured surface. Scrape the remaining dough out of the bowl. Divide Dough into 4 pieces with bench scraper or knife.
- Pull outer edges to the center and pinch between your fingers. This will create a smooth, round surface on the opposite side. Flip the dough over and place on parchment paper. I use 2 pieces of parchment and cook directly on the paper. Allow space between loaves to rise.
- Use a lathe or kitchen scissors to cut and "X" into the top of each loaf. Brush with beaten egg. Sprinkle remaining cheese. Cover with tea towel.
- Allow to rise 30 more minutes. Meanwhile preheat oven to 450áµ’. If you have pizza stones, place parchment paper with loaves directly on top. Otherwise, use baking sheets. Bake for 18-20 minutes until bread is golden.
- Allow to cool on cooling rack. Enjoy
