A couple months ago, I bought a block of Asiago cheese. I used a bit of it in one recipe and promptly forgot about it.
Lucky for me, the cheese had not started growing any mold when I rediscovered it, but I knew its days were probably numbered.
I could’ve thrown into some homemade mac & cheese, but I have recently given up on homemade mac & cheese because 1) my boys scream and refuse to eat it 2) it’s always grainy, even if the recipe says its not, 3) my boys scream and refuse to eat it.
There’s only so much screaming a Mama can take. Mac & cheese was out.
So what’s the next best thing to do with cheese? Toss it into some buns! These baguettes have just the right amount of cheese, you can taste it, but it isn’t overpowering. These baguettes are also extremely versatile, being equally delicious paired with a nice hardy stew, or as a simple sandwich bread.
An Amy’s Cooking Adventures Original Recipe
2 cups warm water (around 110 degrees F)
2 packages (4 ½ tsp) active dry yeast
1/3 cup sugar
1/3 cup solid vegetable shortening
1 tsp salt
¼ cup vital wheat gluten
1 ¾ cups all purpose flour
1 cup Asiago cheese, freshly shredded
4 ½ cups whole wheat flour
2 tbsp milk
1 cup Asiago cheese
½ tsp garlic powder
In the bowl of stand mixer, combine the water, yeast, sugar, shortening, eggs, salt, and vital wheat gluten and all purpose flour. Beat with the paddle attachment on medium speed until smooth, about 2 minutes. Turn the mixer to low and stir in the Asiago cheese.
Switch to the dough hook and gradually add the whole wheat flour. Knead with the dough hook on medium-low speed until the dough pulls away from the sides of bowl; kneading for 5 minutes after the flour has been incorporated. Turn the dough out onto a lightly floured surface and knead a couple times to form a smooth ball. Place the dough in a greased bowl and lightly spray the top of the dough ball with nonstick spray. Cover the bowl lightly with plastic wrap and put in a warm place to rise until the dough is light and doubled; about 1 hour.
Preheat the oven to 375 degrees F.
Punch the dough down. Cut the dough into 5 ounce pieces. Toss each piece against the counter once of twice to remove any remaining air bubbles. Form each ball into an oblong shape. Bring the edges of the dough down to the bottom and pinch tightly. Place the rolls, seam side down, 2-3 inches apart onto baking sheets. Cover the trays with a damp towel and allow to rise until they feel soft and light; 20-30 minutes.
Toss together the remaining cheese and garlic powder.
Quickly score the top of each roll with a sharp knife. Then, brush the tops and sides of the rolls with the milk and sprinkle with the cheese mixture. Place the rolls into the preheated oven and bake for 15-20 minutes or until golden brown and a thermometer inserted into the center of a roll reads 180-190 degrees F. Move to wire racks and cool completely.
Makes about 10 baguettes
I was pleased to see this because I recently bought Asiago cheese for a dish that I ended up deciding not to make. Asiago is surprisingly pungent so I have been trying to think of what to do with it. This bread looks great! Thank you, Amy!ReplyDelete
Ooooh these baguettes look TO DIE FOOOR!ReplyDelete
Ooh yum, Asiago is one of my favorite cheeses, especially paired up with bread! Thanks for sharing at The Fun In Functional!ReplyDelete
These look sooo yummy!!!ReplyDelete
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My kids are the same way when I make homemade mac and cheese because I never use Velveeta or American cheese in it. Blech! I just recently tried Asiago by itself for the first time. It's a good cheese and I bet it is amazing with bread - and just off the top of my head, I could see myself dunking it in spaghetti sauce or lasagna soup. *drool* Thank you for linking up to last week's Tasty Thursday!ReplyDelete