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Ingredients

Directions

  • In large bowl, combine 1-1/2 cups of the bread flour, the yeast, salt and pepper.

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  • In small saucepan, heat milk and butter over medium-high heat until butter is melted and temperature is 120°F to 130°F.

  • Stir the milk mixture into the flour mixture until smooth. Stir in 1 cup of the Asiago cheese. Gradually stir in about 2 cups of the flour to make a soft dough.

  • Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking.

  • Oil large bowl; add dough and turn to coat. Cover with clean kitchen towel. Let rise in warm place 1 hour or until doubled in volume.

  • Coat an 8 x 2-inch round cake pan with nonstick vegetable-oil cooking spray. Punch down dough. Form dough into a 6-inch round; place in prepared cake pan. Cover with towel. Let rise in a warm place, away from drafts, about 45 minutes or until doubled in volume.

  • Heat oven to 425°F.

  • In a small bowl, lightly beat the egg with a fork. Brush top of dough with beaten egg. Sprinkle top with the remaining 1/4 cup of the Asiago cheese.

  • Bake in 425°F oven for 35 minutes or until the crust is golden and bread sounds hollow when tapped with fingertips. Transfer the bread from the pan to a wire rack; let cool. Serve warm or completely cooled.

Nutrition Facts

151 calories; 5 g total fat; 28 mg cholesterol; 255 mg sodium. 21 g carbohydrates; 7 g protein;

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