Rosemary Asiago-Laced Bread

Rosemary Asiago-Laced Bread
Makes 12
Prep 30 m
Rise 150 m
Bake 35 m
Stand 10 m



  1. 1 of 9 Sprinkle yeast over 1/4 cup of the warm water (105 degrees ) in a glass measuring cup. Stir in 1 teaspoon of sugar. Let stand for 10 minutes. Mixture will be foamy.
  2. 2 of 9 Stir together 3-1/2 cups of flour, salt, rosemary, minced onion, cayenne pepper and remaining teaspoon sugar.
  3. 3 of 9 Pour yeast mixture into flour mixture. Add remaining 1 cup warm water and the olive oil. Stir to form a ball. Mix together the cheeses and add 3/4 cup to the dough.
  4. 4 of 9 Turn out onto a well-floured surface. Knead for 10 minutes, adding additional flour as needed until dough is smooth and elastic.
  5. 5 of 9 Lightly grease a large bowl with olive oil. Place dough in bowl and turn to coat. Cover with plastic wrap and let rise in a warm place for 1-1/2 hours, until doubled in size. Punch dough down.
  6. 6 of 9 Roll out dough into a 20 x 8-inch rectangle on a lightly floured surface. Roll up from a short side. Fold ends under loaf and place seam-side down in a greased 9 x 5 x 3-inch loaf pan. Loosely cover with plastic wrap and let rise in a warm place for an additional hour.
  7. 7 of 9 Heat oven to 400 degrees. Brush top of loaf with egg wash. Sprinkle with the remaining cheese.
  8. 8 of 9 Bake at 400 degrees for 35 minutes or until loaf sounds hollow when tapped. Remove from pan to rack to cool.
  9. 9 of 9 Wrap cooled loaf in holiday plastic wrap and tie with festive ribbon. Makes 12 servings.
Nutrition Information for Rosemary Asiago-Laced Bread
Servings Per Recipe: 12
Per Serving: 35 g carb., 6 g Fat, total, 225 kcal cal., 8 g pro., 2 g sat. fat, 24 mg chol., 504 mg sodium, 2 g fiber