Garlic and Asiago Cheese Bread

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I may be 100% Dutch, but in my heart I’m Italian. At least, garlic runs in my veins. In our home, there is no such thing as too MUCH garlic–just isn’t possible. That’s part of the reason why we love this garlic and asiago cheese bread so much. This bread is not for the faint of heart. In fact, eat enough of it and you’ll have a special aura all your own. (wicked grin.)

Garlic and Asiago Cheese Bread

Start with a sponge. Whisk together:
2 c. very warm water
2 c. flour
2 T. sugar
2 t. sea salt
3 T. olive oil
2 T. yeast
(If you really want to get serious about garlic, you can stir a teasoon of garlic powder into the sponge.)

Let the sponge sit for about 20 minutes or until it’s really bubbly and frothy.

If you have a Kitchenaid mixer, now’s the time to use it. With the mixer set on Speed 2, use the dough hook to gradually mix in approx 3-3 1/2 c. of flour. (If you count the 2 c. in the sponge, the total amount of flour you use for this bread will be approximately 5 to 5 1/2 c.) You’ll know that you’ve added enough flour when the dough is smooth and elastic and about the texture of your earlobe. It should also be forming a ball on the dough hook and clearing the sides of the bowl. Once all the flour is added, knead the dough for 3-4 minutes. Be careful not to over-knead the dough or it will end up coarse and crumbly.

After the kneading is done, remove the dough hook, cover the bowl with a clean towel, and let it rise for about an hour or until it doubles in size. You don’t want it to MORE than double or you’ll compromise flavor in the end.

While the dough is rising, cut 4 ounces of Asiago cheese into 1/4″ cubes. Grill the cloves of two heads of garlic until they’re soft. (If you’re not inclined to grill or you don’t have a grill basket, you can roast it in the oven in a casserole dish. Drizzle some olive oil over the head of garlic and roast it until the cloves are soft but totally mushy.) Take the skin off the garlic cloves and chop them coarsely. Set both of these aside until the dough has finished rising.

Once the dough has doubled in size, it’s time to make the loaves. Divide the dough into two equal parts. Roll each part into a large rectangle, approximately 9″x13″. Sprinkle 1/2 of the cheese cubes evenly over the rectangle of dough and gently pat them into the dough. They don’t need to go all the way in, but should be settled on the dough. Then sprinkle 1/2 the chopped garlic pieces on top of the cheese.

Starting at one end, roll the dough up into a loaf. Tuck the ends under and place on either a pizza stone or a greased cookie sheet. Slash the top of the loaf diagonally. Cover with a clean towel and place in a warm, dry place to rise. Let rise until double in size.

While the dough is rising, preheat the oven to 400 degrees. Once the loaves have doubled in size, put them in the oven to bake. Bake until the loaves are golden brown, sound hollow when thumped, and a quick-read thermometer reads 185-190 degrees when inserted into the middle of the loaf. If you don’t own a quick read thermometer, go get one! This is a tool that no kitchen should be without. I picked up two for a dollar each at the dollar store several years ago. Even at a regular grocery store, in the baking aisle, they shouldn’t cost more than about ten bucks. Taking the bread’s temperature helps determine exactly when it’s done baking…very valuable information if you don’t want doughy centers in your loaves.

I’m wracking my brains trying to remember approximately how long to bake the bread, but I really don’t know. I always do the temperature check, so I really have no idea what the bake time is. Try thirty minutes and see if that gets you close….

This bread slices better once it’s cooled a little, but it smells so delicious when it comes out of the oven it’s hard to resist eating it immediately.

A smear of butter is nice too.

BK

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