I always associate asiago with bread, so when I got this Asiago from The Cheese Guy I knew I had to try it with my favorite no knead method. Luckily I have a dairy cast iron pot perfect for this bread and the results were really delicious. You can make this bread with only all purpose flour, but the rye flour adds an extra dimension of flavor. This bread would go perfectly with tomato soup like grilled cheese. I did snag a taste of the cheese before putting it in the bread though and I have to say I loved it raw and could really see eating on a cheese plate or in a salad. Adapted from jim Lahey’s recipe
- Cook Time
- Prep Time
- 8 ServingsServings
- 2 cups all purpose flour
- 1 cup rye flour
- 4 oz. The Cheese Guy Asiago, cubed
- 3/4 teaspoon yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/3 cup water
Mix flours with cheese, yeast, salt and pepper. Then add water and mix together to form a sticky ball.
Cover the bowl and let it sit at room temperature for approximately 18 hours.
Lightly flour a piece of parchment and pour the dough onto it. Dust the surface with flour. Fold the ends of the dough in and form a round ball, seam sides up. Cover with a towel and let sit for another 2 hours.
Preheat the oven to 475 with a cast iron enamel pot inside for 30 minutes. Place parchment with bread into the pot. Put cover on and cook 30 minutes. Then remove the cover and cook for another 15 - 20 minutes until nicely browned. Mine came out a little dark, but it had no burnt taste.