ARTISAN ASIAGO CHEESE BREAD RECIPE RECIPES

Steps:

• In a large mixing bowl or your kitchen aid mixer add the flour, salt and yeast. Use a spatula or the paddle attachment and mix to combine well.
• Pour in the warm water and keep mixing until everything is incorporated and a soft dough has formed. It will still stick to the bottom of the bowl and that is OK. 
• Cover the bowl with some plastic wrap loosely and a tea towel. Allow the dough to rise at room temperature for 2 to 3 hours until doubled in size.
• Sprinkle some flour on your kitchen counter and dump the bread dough on it. Flour your hands to help it out of the bowl as it will be sticky. Don't panic, this is normal.
• With floured hands fold the dough onto itself forming it into a round ball. Do not knead it, do not handle it anymore than you need to. Use a sharp knife and lightly carve an X in the top of the loaf or just make a few cuts across.
• Place the bread dough on top of a lightly floured pizza peel, cardboard or parchment paper and allow it to rest while your oven is heating up.
• Preheat your oven to 450”F with a pizza stone inside for about 45 minutes before baking the bread. Fill an oven proof bowl with 2 inches of water and place it on the bottom rack. This will create the steam that will cause the crust to become crispy as it bakes. 
• Once your oven is hot sprinkle the pizza stone with some semolina flour or corn meal and carefully slide the bread loaf on top. Bake the bread for about 30 to 45 minutes until golden brown all over and cooked through.
• Transfer the bread to a cooling rack and allow to cool off completely before slicing into it. You can also let it cool inside the oven with the door slightly open.
• Dutch Oven Method
• Original Large Loaf Recipe:

Steps:

• Butter one slice of the bread and place it, buttered side down, in a skillet. Top the bread with the grated cheddar cheese and then dollop on the chili crisp.
• After that, layer the grated jack cheese over the chili crisp.
• Butter the other slice of bread and place it over the cheese layer, butter side up.
• Turn on the heat to medium low and grill the sandwich until the bread has browned. Flip the sandwich and brown the other side. The cheese should be melty and the outsides should be golden brown.
• Slice and serve.
• Mix all of the ingredients together in a bowl, cover with plastic wrap, and leave out at room temperature for about 12 to 18 hours.
• Using a dough scraper, spatula, or bench knife, gently scrape the dough out onto a floured surface.
• Wet your hands and your dough scraper gently form the dough into a ball.
• Place the ball, seam side down, on your work surface and tuck the scraper under it all around to create tighten the loaf just a little.
• Line a 9 inch bowl or banneton basket with a tea towel and generously dust it with flour, bran, or a 50/50 mixture of wheat and rice flour.
• Tighten the dough ball and place it in the bowl, seam side up.
• Spray the top of the dough with spray oil and cover loosely with oiled plastic wrap. Let it sit for one to two hours.
• While the dough is proofing, place a large cast iron Dutch oven in the oven and preheat to 450 degrees.
• Carefully remove the Dutch oven from the oven and remove the lid.
• First, remove the plastic wrap from the bowl, and top the dough with a piece of good quality parchment paper.
• Top the parchment with a dinner plate, and then flip the whole thing over.
• Remove the towel from the dough and lift the dough with the parchment paper and place it in the Dutch oven, leaving the parchment under the dough.
• Cover the pan and return it to the oven for 30 minutes. Uncover and bake for 15 to 20 minutes more, until the interior of the bread reaches 210 degrees. I transferred the partially baked loave to a baking sheet for the last 15 minutes to prevent burning.
• Cool completely on a wire rack.