Asiago Bread

Asiago Bread

1 T. dry active yeast

 5 – 6 C. white unbleached flour

 1 T. salt

1-1/2 C. chopped red onion

2 cups lukewarm water, 95-100°F.

2 T. rosemary
 
1 1/2 C.  Asiago cheese, grated

Dissolve 1 tbsp. dry active yeast in 2 cups of lukewarm water. Stir. Let sit 5 – 15 minutes.

In a separate bowl mix 5 – 6 cups flour with 1 tbsp. salt, 2 T. rosemary, or other herb.

Mix flour mixture with yeast water. Knead for 5 minutes. Add 1-1/2 cups chopped red onions. Knead for 5 minutes. Cover with a towel, let rise in warm spot for 1 hour, or until double in size. Pound down.

Add grated Asiago Cheese. Knead until mixed. Cut into 2 loaves. Dough can be put into loaf pan or shaped into loaves, round or oblong. Place on parchment paper (non-waxed) on or in a pan.

Bake at 400°F.  for 40 – 50 minutes.