Asiago Sourdough bread
For the Bread:
- 2 Tbsp sugar
- 2 Tbsp butter, melted
- 1 tsp salt
- 2 1/2 c sour dough starter (room temp)
- 2 1/2 c all purpose flour
- 1 1/2 c shredded Asiago cheese (divided for each loaf)
- 2 Tbsp yellow corn meal
For the Topping:
- 1/4 cup butter, soft
- 1/2 cup Asiago, shredded
- 2 tsp. roasted garlic
Mix topping ingredients and set aside at room temp.
Combine sugar, salt, & shortening in a large mixing bowl.
Add Sour dough starter, and stir until sugar dissolves.
Gradually add flour, stirring until dough leaves sides of bowl.
Turn dough onto heavily floured surface: Knead 10 minutes or until smooth and elastic.
Place dough in a greased bowl. Turning to grease top. Cover and let rise in warm place 85 degrees F. free from drafts, at least 1 hour or until doubled in size. Dough will be sticky.
Punch down dough & allow to rest for 5 minutes.
Turn dough out onto a floured surface: Divide dough in half. Butter a loaf pan, sprinkle with corn meal. Set aside till needed.
Roll each half into a rectangle. Add the shredded cheese and roll into dough with rolling pin, or press by hand into bread dough. Roll up jelly roll fashion.
Place dough seam side down in loaf pans; turn edges under.
Cover with plastic wrap that has been sprayed with non stick cooking spray, and let rise 25 minutes or until doubled in size.
Bake at 400 degrees F. for 20 minutes, remove from oven and spread the tops with butter-cheese mixture. Return to oven and bake another 10 minutes or until loaves sound hallow when tapped. If top gets too brown, tent loosely with foil.
Remove to wire rack to cool before slicing.
Yield 2 loaves.