Best 5 Asiago Apple And Rosemary Bread Recipes
Embark on a culinary journey with the Asiago Apple and Rosemary Bread, a symphony of flavors that will tantalize your taste buds. This delectable bread is a delightful fusion of savory and sweet, crafted with a blend of sharp Asiago cheese, crisp apples, and aromatic rosemary. With three variations to choose from, including a classic loaf, a pull-apart bread, and a skillet bread, this recipe offers a versatile baking experience for home bakers of all skill levels.
The classic loaf is a timeless choice, perfect for slicing and serving as a hearty addition to your breakfast or brunch spread. The pull-apart bread, with its individual rolls, is an excellent option for sharing with friends and family, while the skillet bread, baked in a cast-iron skillet, creates a rustic and flavorful centerpiece for any meal.
Each variation boasts a unique texture and presentation, ensuring that there's a perfect option for every occasion. Whether you're a seasoned baker or just starting your culinary adventures, this recipe provides clear and detailed instructions, guiding you through the process of creating this delicious bread. So, gather your ingredients, preheat your oven, and let's embark on this delightful baking journey together!
ROSEMARY ASIAGO BREAD RECIPE
Steps:
- Cover a baking sheet with parchment paper.
- Mix together the cheese and rosemary in a flat pan.
- Combine the 2 loaves of dough and cut into 3 equal pieces.
- Roll each piece of dough into a long rope, about 17 inches.
- Brush olive oil onto each rope to completely cover all around.
- Then roll each rope in the cheese and rosemary mixture. Make sure each piece is completely covered in cheesy goodness! The more the better. Reserve the leftover mixture to sprinkle on top before baking.
- Place the ropes together on the prepared baking sheet. At one end, pinch the 3 ropes together, then braid.
ARTISAN ASIAGO BREAD
This large, flour-sprinkled loaf looks and tastes like it came from a bakery. When you slice it, you'll find pockets of cheese scattered throughout.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 4h15m
Yield 24
Number Of Ingredients 8
Steps:
- In large bowl, mix 1 1/2 cups of the flour, the sugar and yeast. Add warm water. Beat with whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap; let stand about 1 hour or until bubbly.
- Stir in oil, rosemary and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
- Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup of the cheese. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched.
- Lightly grease uninsulated cookie sheet with shortening or cooking spray. Place dough on lightly 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 cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until dough has almost doubled in size.
- Place 8- or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450°F.
- Spray loaf with cool water; sprinkle with flour. Using serrated knife, carefully cut 1/2-inch-deep slash lengthwise down center of loaf. Sprinkle remaining 1/4 cup cheese into slash.
- Bake 10 minutes. Reduce 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 cooling rack; cool.
Nutrition Facts : Fat 1/2, ServingSize 1 Slice, TransFat 0 g
PAM'S ASIAGO AND ROSEMARY BEER BATTER BREAD
I developed this recipe from a beer bread recipe on a food blog called FarmGirlFare.com after seeing it mentioned on another members post. I switched out the Cheddar for Asiago, and added rosemary, chives and garlic powder. I also increased the size of the recipe to accomodate my 10 inch bread pan. It is a moist, dense loaf with...
Provided by Pam Ellingson
Categories Other Breads
Time 55m
Number Of Ingredients 10
Steps:
- 1. Preheat your oven to 375° (I use convection at 350°) and prepare a 10"x5x4 bread pan by spraying with cooking spray.
- 2. Place flour, baking powder, salt, sugar, garlic powder and herbs in a large mixing bowl. Shred your cheese with a microplane so it is very fine and fluffy. Measure by lightly tossing it into the measuring cup and avoid packing it together. (You may use slightly more than 2 cups) Add the microplaned cheese and stir in well, but gently so it will not clump up.
- 3. Add the beer to the dry mixture and stir until just blended and no dry ingredients are seen. It will be a stiff batter. Place batter into prepared pan and even out the thickness of batter in the pan. Brush the top with the egg wash and place in preheated oven. Bake 45 to 55 minutes, until a toothpick inserted in the middle of the loaf comes out clean. Cool on a rack in the pan for 10 minutes then turn out and cool at least another 10 minutes before slicing. (If you can wait)
ASIAGO, APPLE AND ROSEMARY BREAD
For this savory loaf tart apples, like Gravenstein, work well but use what you have and like. Using your food processor to shred the cold butter, Asiago cheese, and apples, in that order will speed things along. It's not necessary to peel the apples unless you just want to.
Provided by Annacia
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F.
- Grease a 9x5-inch loaf pan.
- In a large bowl, mix together the flour, baking powder and salt.
- Using your fingers, mix the shredded butter into the flour until the mixture resembles coarse bread crumbs.
- Reserve 1/4 cup shredded cheese for the topping and set aside.
- Mix the remaining cheese, the shredded apple, and the rosemary into the flour mixture.
- Stir in the eggs until the batter is evenly blended (The batter will be thick and dense).
- Fill the pan with the batter.
- Bake for 45 minutes
- Mix together the topping ingredients.
- Spread the topping ingredients over the loaf and bake until a skewer inserted in the loaf comes out clean, about 20 minutes.
- Let the loaf rest in the pan 10 minutes, then unmold the load and let cool on a wire rack.
Nutrition Facts : Calories 2511.4, Fat 74.7, SaturatedFat 35, Cholesterol 545.1, Sodium 2733.2, Carbohydrate 401, Fiber 23, Sugar 49.2, Protein 59.5
ASIAGO HERB BREAD
Make and share this Asiago Herb Bread recipe from Food.com.
Provided by PalatablePastime
Categories Yeast Breads
Time 2h20m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Place ingredients in your machine in the order suggested by your manufacturer.
- Select light or sweet setting, if able.
- Operate machine and enjoy your loaf!
Tips:
- Prep Your Ingredients: Before you start mixing, measure and prep all your ingredients. This will make the baking process smoother and faster.
- Use Fresh Yeast: If you're using active dry yeast, make sure it's fresh and active. Old yeast won't work well and can ruin your bread.
- Proof Your Yeast: Before adding the yeast to the dough, proof it in warm water with a little sugar. This will help ensure that the yeast is active and ready to work.
- Knead the Dough Properly: Kneading the dough is an important step in developing the gluten, which gives bread its structure and elasticity. Knead the dough for at least 5-7 minutes, or until it is smooth and elastic.
- Let the Dough Rise: After kneading, let the dough rise in a warm place until it has doubled in size. This will help the bread develop its flavor and texture.
- Shape the Dough: Once the dough has risen, shape it into your desired shape. You can make a loaf, rolls, or even a braided bread.
- Bake the Bread: Bake the bread in a preheated oven at the temperature specified in the recipe. The baking time will vary depending on the size and shape of the bread.
- Let the Bread Cool: Once the bread is baked, let it cool on a wire rack before slicing and serving. This will help the bread retain its moisture and flavor.
Conclusion:
Baking Asiago apple and rosemary bread is a rewarding experience that yields a delicious and aromatic loaf. With careful attention to detail and a little patience, you can create a bread that is perfect for any occasion. Whether you're a seasoned baker or just starting out, this recipe is a great place to start. So gather your ingredients, preheat your oven, and get ready to bake a loaf of Asiago apple and rosemary bread that will impress your friends and family.
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