asiago sour dough bread & starter

How To Make asiago sour dough bread & starter

• 
  Step 1
  TO 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.
• 
  Step 2
  Let 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.
• 
  Step 3
  Now gradually add remaining warm water, & flour & mix well.
• 
  Step 4
  Cover loosely with plastic wrap or cheese cloth. Let stand in a warm place (85 degrees free from drafts, 10-12 hours)
• 
  Step 5
  Place fermented mixture in refrigerator, and stir daily: Use within 11 days.
• 
  Step 6
  TO 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
• Step 7
  Add 2 cups all purpose flour & 2 cups warm water (105-115 degrees F.) to the reserved starter; Mix well and refrigerate.
• 
  Step 8
  Repeat this procedure for using and replenishing sour dough starter as needed. Yield about 5 cups.
• Step 9
  MAKING THE ASIAGO SOUR DOUGH BREAD: Combine sugar, salt, & shortening in a large mixing bowl;
• 
  Step 10
  Add Sour dough starter, and stir until sugar dissolves.
• 
  Step 11
  Gradually add flour, stirring until dough leaves sides of bowl.
• 
  Step 12
  Turn dough onto heavily floured surface: Knead 10 minutes or until smooth and elastic.
• 
  Step 13
  Place 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.
• 
  Step 14
  PUNCH DOWN DOUGH & allow to rest for 5 minutes.
• 
  Step 15
  Turn dough out onto a floured surface: Divide dough in half. Grease a baking sheet, sprinkle with corn meal. Set aside till needed.
• 
  Step 16
  Roll 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.
• 
  Step 17
  Place 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.
• 
  Step 18
  Cut several diagonal slashes, 3/4 inch deep in top of each loaf.
• 
  Step 19
  FINALLY: 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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