ASIAGO SOUR DOUGH BREAD & STARTER

Rose Mary Mogan

By
@cookinginillinois

If YOU ARE PLANNING TO MAKE A SOUR DOUGH BREAD PLEASE GIVE YOURSELF AT LEAST 3 EXTRA DAYS BEFORE THE DAY YOU WANT TO ACTUALLY MAKE IT. The starter needs time to bloom or ferment.

My husband wanted me to try making an Asiago Bread like the one that is served at Panera Breads, this is MY CREATION of their famous Bread, & we truly loved & enjoyed it. It does require a bit of work. I got the basic recipe for sourdough bread from BREADS COOKBOOK BY-SOUTHERN HERITAGE, THEN ADDED IN THE ASIAGO SHREDDED CHEESE. I found that if you add the bread to a loaf pan you may get more height in the loaf.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
Makes 2 loaves
Prep:
24 Hr 45 Min
Cook:
30 Min
Method:
Bake

Ingredients

SOUR DOUGH STARTER

2 pkg
active dry yeast
2 Tbsp
sugar
4 c
warm water (105-115 degrees f. divided
4 c
all purpose flour

ASIAGO SOUR DOUGH BREAD

2 Tbsp
sugar
2 Tbsp
shortening, melted (i used butter)
1 tsp
salt
2 1/2 c
sour dough starter (at room temperature)
2 1/2 c
all purpose flour
1 1/2 c
shredded asiago cheese (divided into 3/4 cups for each loaf) extra for top of bread if desired
2 Tbsp
corn meal (i prefer yellow corn meal)

Step-By-Step

1TO MAKE THE STARTER- Dissolve yeast & starter in 1 cup of warm water, (I USE A THERMOMETER TO TEST THE TEMPERATURE OF THE WATER) in a medium NON METAL BOWL, stirring well.
2Let stand 5 minutes or until bubbly ad puffed a bit.NOTE: IF WATER IS TOO HOT IT WILL KILL THE YEAST, IF IT IS TOO COOL IT WILL NOT ACTIVATE.
3Now gradually add remaining warm water, & flour & mix well.
4Cover loosely with plastic wrap or cheese cloth. Let stand in a warm place (85 degrees free from drafts, 10-12 hours)
5Place fermented mixture in refrigerator, and stir daily: Use within 11 days.
6TO USE LET SOUR DOUGH STARTER STAND TO ROOM TEMPERATURE @ LEAST ONE HOUR. (STIR WELL) Measure out the amount of starter needed for recipe, reserving at least 1/2 cup
7Add 2 cups all purpose flour & 2 cups warm water (105-115 degrees F.) to the reserved starter; Mix well and refrigerate.
8Repeat this procedure for using and replenishing sour dough starter as needed. Yield about 5 cups.
9MAKING THE ASIAGO SOUR DOUGH BREAD: Combine sugar, salt, & shortening in a large mixing bowl;
10Add Sour dough starter, and stir until sugar dissolves.
11Gradually add flour, stirring until dough leaves sides of bowl.
12Turn dough onto heavily floured surface: Knead 10 minutes or until smooth and elastic.
13Place dough in a greased bowl. Turning to grease top. Cover and let rise in warm place 85 degrees F. free from drafts, at least 1 hour or until doubled in size. Dough will be sticky.
14PUNCH DOWN DOUGH & allow to rest for 5 minutes.
15Turn dough out onto a floured surface: Divide dough in half. Grease a baking sheet, sprinkle with corn meal. Set aside till needed.
16Roll each half into a 12X10 inch rectangle. Add the shredded cheese and roll into dough with rolling pin, or press by hand into bread dough. Roll up jelly roll fashion, beginning at wide edge.
17Place dough seam side down on baking sheet; turn edges under. ADD EXTRA CHEESE SHREDS ON TOP IF DESIRED. Cover with saran wrap that has been sprayed with non stick cooking spray, and repeat rising procedure 25 minutes or until doubled in bulk.
18Cut several diagonal slashes, 3/4 inch deep in top of each loaf.
19FINALLY: Bake at 400 degrees F. for 30 minutes, or until loaves sound hallow when tapped. Remove to wire rack to cool. Yield 2 loaves. If you can't wait like we couldn't , slather some soften butter over the top while still hot, and enjoy every bite.

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