Asiago Bread (or Swiss Bread)

Total Time: 7 hrs 45 mins Preparation Time: 4 hrs Cook Time: 3 hrs 45 mins

Ingredients

• 3 1/2-3 3/4 cups bread flour or 3 1/2-3 3/4 cups all-purpose flour, divided
• 1 teaspoon granulated sugar
• 1 (1/4 ounce) package active dry yeast (2 1/4 teaspoon)
• 1 1/4 cups water
• 2 tablespoons olive oil or 2 tablespoons vegetable oil
• 2 teaspoons dried rosemary (optional) or 2 teaspoons thyme leaves (optional)
• 1 teaspoon salt
• 1 1/4 cups diced asiago cheese, swiss or 1 1/4 cups other firm cheese
• cooking spray, for greasing bowl and cookie sheet

Recipe

• 1 in a large bowl, stir 1 1/2 cups of the flour, the sugar and yeast until well mixed. in a 1 1/2-quart saucepan, heat the water over medium heat until very warm and an instant-read thermometer reads 120°f to 130°f add the warm water to the flour mixture. beat with a wire whisk or an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. cover bowl tightly with plastic wrap; let stand about 1 hour or until bubbly.
• 2 stir in the oil, rosemary and salt with a wooden spoon. stir in enough of the remaining flour, 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle. cover with plastic wrap; let stand 15 minutes.
• 3 sprinkle flour lightly on a countertop or large cutting board. place dough on floured surface. knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. move dough a quarter turn and repeat. continue kneading 5 to 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. knead in 1 cup of the cheese. spray a large bowl with the cooking spray. place dough in bowl, turning dough to grease all sides. cover bowl tightly with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has doubled in size. dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
• 4 lightly spray a cookie sheet with the cooking spray. sprinkle flour lightly on a countertop or large cutting board. gently push your fist into the dough to deflate it. place dough on floured surface. gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. place loaf with smooth side up on the cookie sheet. coat loaf generously with flour. cover loosely with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has almost doubled in size.
• 5 move oven racks to lowest and middle positions. place an 8-inch or 9-inch square pan on the bottom oven rack; add hot water to the pan until about 1/2 inch from the top. heat the oven to 450°f.
• 6 pour a small amount of cool water into a clean spray bottle. spray the loaf lightly with water; sprinkle with a small amount of flour. with a sharp serrated knife, carefully cut a 1/2-inch-deep slash lengthwise down the center of the loaf. sprinkle the remaining 1/4 cup cheese into the slash.
• 7 bake 10 minutes. reduce the oven temperature to 400°f, bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. remove from cookie sheet to a cooling rack. cool 30 minutes before slicing; cut with a serrated knife.