Asiago Sourdough Bread

cheese bread 1

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.

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Enjoy!

~Chef Perry
chefperryperkins.com

Home Chef Cookbooks

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Marion Berry Dutch Babies

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This airy pancake batter makes thick, crisp, golden brown pancakes

This recipe includes dollops of marion-berry jam dropped into the batter before baking. If you prefer another flavor of fruit jam, it would work just as well.

  • ½ to 1 cup sourdough starter (see below)
  • 2 cups all-purpose flour
  • 2 cups whole milk
  • 3 eggs
  • 1 tsp. baking soda
  • 1 tsp sea salt
  • 1/4 cup sugar
  • 1 Tbs. butter, plus more for serving
  • 5-6 Tbs. Marion-berry Jam
  • Sour-cream

Mix sourdough starter with flour and milk, then let it sit out at room temperature, covered with a cloth, overnight. Stir well, and transfer a scant cup the mix into a glass jar. Store this in the fridge for another batch of pancakes.

Whisk in the eggs, baking soda, salt and sugar. The batter will thin into an airy liquid texture (sorta like a milkshake). If it seems a little stiff, add a splash of milk.

Place a cast-iron skillet in the oven and preheat the oven to 450. Once the pan’s hot (carefully) take it out of the oven, and swirl in the butter until melted.

Pour in the batter (it should sizzle) to a depth of about 1/2 inch, and immediately add dollops of jam evenly around the pan.

Return pan to the oven for 15 minutes, or until the top of the pancake is golden and the edges are crisp. Serve hot with another knob of butter on top and a generous dollop of sour-cream, and some butter.

Repeat with remaining batter.

Easy Sourdough Starter

  • 2 cups all-purpose flour
  • 1 package active dry yeast
  • 2 cups warm water

In a glass bowl, combine the flour and the yeast using a wooden spoon.

Pour the warm water over the flour and mix well, then loosely cover the bowl with wax paper or plastic wrap, and set the bowl in a warm place.

Let your sourdough ferment and bubble for 48 hours, stirring several times over the two days. After 48 hours, use some of the sourdough in your favorite recipe and store the remainder in a closed glass or ceramic container in the refrigerator.

To replenish the sourdough (for future use), simply add 1 cup of flour and 1 cup of warm water to at least 1/2 a cup of the starter. Remove the starter from the fridge 24 hours before you’re going to bake, so it can re-activate.