RECIPE (click on the photo to view instructional video on YouTube.)
Asiago Cheese & Rosemary Artisan Bread
This bread has a soft, airy crumb and a crisp crust. It is a two day process, but, believe me, it's worth the wait! It is great for breakfast with jam or a hearty sandwich. The secret to getting the bread's texture just right is to use a cast iron pot during the baking process. The pot creates a nice steam and bakes the bread at a very high temperature resulting in a delicious bread.
500 grams or 4 cups of Bread Flour or T55 French Flour.
13 grams or 2.5 teaspoons of Kosher Salt
5 grams fresh cake yeast or 2 3/4 teaspoons Quick Dry Yeast
All purpose flour (T55) for dusting
1) Using your hands, mix bread flour, salt, yeast, and 450 grams (2 cups) of room-temperature water in a medium bowl. Lightly need, grabbing the corners of dough, gently pulling upward, and pushing toward the center, until dough comes together. Dust another bowl with all-purpose flour and transfer dough to bowl. Cover with plastic wrap and chill 12-18 hours.
2) Turn out dough onto a lightly floured surface, dust with flour, and press into an 8x5 rectangle. Fold rectangle in half lengthwise, then roll up tightly at narrow end (like a burrito). Place both hands on top of dough, workng against friction of work surface, pull gently down toward yourself to create a rounded boule shape.
3) Transfer dough to a well-floured round proofing basket or a parchment-lined rimmed baking sheet. Cover the proofing basket with its cover or, if using a baking sheet, cover loosely with a clean flour-dusted towel. Let rise at room temperature 4 hours, or chill 6-12 hours.
4) One hour before baking heat oven to 500 degrees with a rack in the center. If using a cast iron pot for baking, place the pot and lid into the oven for 1 hour.
5) After dough has risen, if using a cast iron pot, open the oven and carefully remove the lid using oven mitts. Take the proofing dish and dump the risen bread over letting it land face up in the pot. It will have the rattan circles imprinted in its top from the proofing basket. Liberally dust the top of the bread with flour and, using a knife or lame, cut an X into the top of the bread. The cut should be 1/4 inch deep.
If using a baking sheet, slash dough with a very sharp knife or lame in 3 parallel slits at least 1/4 deep.
6) Transfer to oven, reduce temperature to 450 degrees and bake bread until crust is very brown and an instant-read thermometer registers 190-200 degrees, 30-40 minutes. Let cool before slicing. About 2 hours.
Artisan bread is all the rage in any bakery today. The use of interesting herbs and fragrant cheese makes Artisan bread tasty and unique. This recipe combines the sharp taste of Asiago cheese with a subtle hint of rosemary. Asiago bread makes a great dinner accompaniment or served toasted with dipping oils.
3 1/2 to 3 3/4 cups bread flour or T55 French Flour
1 tsp sugar
1 package regular active or fast-acting dry yeast (2 1/4 tsp)
1 1/4 cups very warm water (120°F to 130°F)
2 Tbs olive oil
2 tsp dried rosemary leaves (optional)
1 tsp salt
1) 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.
2) 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.
3) 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.
4) 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.
5) 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.
6) 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.
7) 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
The smell of freshly baked bread takes me back to my childhood when Grandma Sadie would make loaves for the day’s sandwiches. Her sister had 17 children and would bake 10 loaves a day!
This recipe is an absolute favorite of mine. It yields two loaves of bread or about 24 rolls. Milk Bread has a sweet flavor and simply melts in your mouth. It gets its texture(which can be likened to a hot dog bun) from Tangzhong. Tangzhong is made by mixing milk and flour together over heat to create a paste. Tangzhong locks in moisture and also extends the shelf life of the bread to four days.
Milk Bread gets its iconic appearance from rolling the bread dough in sections. This creates a high, triple dome on the bread and gives the heel of the bread a swirled pattern.
Give this bread a whirl. It can be baked and enjoyed the same day. A true gem in the world of bread making!
Bread from Scratch Magazine Recipe : Milk Bread
3/4 cup whole Milk
1/4 bread flour (T55)
1 1/3 cups of whole milk (warmed to 110 degrees F)
2/3 cup of granulated sugar
4 1/2 tsp of active dry yeast
5 1/2 c of bread flour (T55)
2 Large Eggs
2 tsp Kosher salt
6 Tbs of unsalted butter at room temperature
1 Large egg
1 Tbs of whole milk
In a small saucepan, mix together flour and milk. Cook over med/low heat, whisking constantly, until mixture thickens and a cooking thermometer reads 149 degrees F. The whisk should leave lines in the bottom of the pan. Transfer to small bowl and let cool.
1) In a small bowl, whisk together warm milk, sugar, and yeast. Let stand for 10 minutes until foamy.
2) In the bowl of a stand mixer fitted with a dough hook, stir together yeast mixture, flour, Tangzhong, 2 eggs, and salt with a wooden spoon until combined. Beat at low speed for 5 minutes. Add butter, and beat at medium-low speed for 6 minutes. Scrape sides of bowl, and turn dough over. Beat for 2 minutes. Check dough’s gluten development by using the windowpane test. Cover and let rise in a warm, draft-free place until doubled in size. About 1 hour.
3) Spray 2 9x5 inch loaf pans or 2 13x9 inch baking pans (for rolls). Spray with cooking spray.
4) For loaves: Divide dough into 6 equal portions. Shape each portion into a ball. Roll each ball into a 12x5 inch oval. Fold right third (lengthwise) over the middle third. Fold left side over middle. Using a rolling pin, flatten dough, and roll into a 12x5- inch oval. Starting with one short side, roll dough away from you into a cylinder. Place, seam side down, in prepared pan. Repeat with remaining dough, placing 3 portions in each prepared pan. Cover and let rise in a warm, draft-free place until doubled in size. About 1 hour.
5) For rolls: Divide dough into 24 equal portions. Roll each portion into a ball. Using a rolling pin, roll each portion into a 7x3- inch oval. Fold right third (lengthwise) over middle third. Fold left side over middle. Using a rolling pin, flatten dough, and roll into a 7x2 1/2- inch oval. Starting with one short side, roll dough away from you into a cylinder. Place seam side down, in prepared pan. Repeat with remaining dough, placing 12 rolls in each prepared pan. Cover and let rise in a warm, draft-free place until doubled in size. About 1 hour.
6) Pre-heat oven to 350 degrees F.
7) In a small bowl, whisk together milk and remaining 1 egg. Brush top of dough with the egg wash.
8) For loaves, bake until thermometer inserted in center reads 190 degrees F, about 30 minutes, covering with foil the last 10 minutes of baking to prevent excess browning. Immediately remove from pans, and let completely cool on
wire racks before slicing.
9) For rolls: Bake until golden brown, about 20 minutes. Let cool in pans for 15-20 minutes. Remove from pans, and let cool on wire rack. Serve warm or at room temperature.