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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 16 |
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I loved the sound of this bread... the asiago and cheddar along with the leeks ( or chives ) ... there is also a healthy amount of black pepper in it.. the recipe and photo are courtesy of King Arthur... Ingredients:
1 cup lukewarm milk |
1/4 cup dried leeks (or dried chives) |
2 3/4 cups king arthur unbleached all-purpose flour |
1/4 cup potato flour ( not potato starch) |
3 tablespoons vermont sharp cheddar cheese powder |
2 1/2 teaspoons instant yeast |
1 teaspoon freshly ground black pepper |
1 teaspoon salt |
1 teaspoon ground mustard (optional) |
1 cup (3 to 4 ounces) coarsely grated asiago cheese |
4 large eggs (room temperature) |
*if the eggs are cold, the bread will take longer to rise. to warm refrigerator-cold eggs, place them in a bowl of hot water for 5 minutes. |
Directions:
1. Combine the dried leeks and warm milk. Place the remaining dry ingredients and cheese into a bowl, and whisk together until the cheese is evenly distributed. Stir in the milk mixture and the eggs, mixing until the dough pulls together. Let rest for 15 minutes, then stir again briefly; about 30 strokes will do it, if you're mixing by hand. Spoon the batter into a greased 9-inch round pan that's at least 2 1/2 to 3 inches deep. The round pan above is a good choice, or use a large panettone pan, or souffle dish.
2. Cover the dough with lightly greased plastic wrap or a proof cover, and set it aside to rise for 1 1/2 to 2 hours, until it reaches the top of the pan. Bake the bread in a preheated 350°F oven for 48 to 52 minutes, placing it on a lower rack so it has plenty of room to rise as it bakes. Remove it from the oven when it's a deep, golden brown, turn it out of the pan, and place it on a rack to cool. Yield: 1 loaf, about 16 servings
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