8/4/2023 0 Comments Homemade asiago cheese bread![]() ![]() For enriched doughs, it’s better to bake at a lower temperature.The bread will still be delicious, but the cheese and crust will have a burnt taste to it.Baking too high of a temperature will cause the crust to darken too quickly.If you fail to do this, check out the photos below to see what will happen to your asiago cheese bread. Learn from my mistake! Enriched doughs are best baked around 325 – 375F (160 – 190C.) Lean doughs should start out at 400F (220C) and can take that heat. This gave me an opportunity to show you what happens in an enriched dough if you bake at too high of a temperature. Not paying attention to what I was doing, I automatically switched the oven to a high temperature as we typically eat lean bread. If baked at a high temperature, most enriched doughs will darken too much or burn before the inside of the bread is finished. This is due to the fats and sugars in the recipe. Lean doughs are more chewy and crisp on the outside and enriched are soft and tender.īecause of the Maillard reaction, discussed in this caramel recipe, the crust of enriched doughs will start browning at a much lower temperature. Enriched doughs have sugars and fats added for elasticity and softness. Lean dough is a combination of flour, water, salt and yeast. Many breads are baked at at least 400F (220C.) Lean doughs like French loaves and sourdough love and can take the heat over enriched doughs like cinnamon rolls and this asiago bread. Let it rise at least until it reaches the top of the pan.Place it seam side down in a loaf pan.Begin layering cheese and rolling it up as you go.Cubes will be seen easier but shredded gives more flavor throughout.By using the aged, harder cheeses, you can use less cheese and pack in more flavor and less risk of a dripping mess of burnt cheese stuck to the bottom of your oven floor. When you bake with a high moisture cheese like fresh mozzarella, you risk the cheese erupting and making a mess in your oven. ![]() If you do not have buttermilk, regular milk will be great, too.Īsiago is one of my favorite cheeses to bake with because of the zesty tang and lower moisture content. The buttermilk gives a softness to bread and saves money as do not need to use butter in the baking. Appalachian cooking relies on the use of this ingredient a lot. This recipe combines the taste of asiago with the tang of buttermilk. This isn’t a chewier bread like bagels, but rather a softer texture that reminds you of pillowy dinner rolls. Other times, you come home with raw dough. Sometimes, you come home with the perfect bagel. As much as I love the bagels from the restaurant, the bake has always been inconsistent. ![]() Place in broiler for 2-3 minutes, or until cheese and crust. This is not meant to be a copycat recipe, but rather an inspired one. Asiago Garlic Bread Mix the butter and garlic and spread onto the bread slices. If you ever had asiago cheese bread from Panera Bread and had their asiago bagels, you’ll likely appreciate this recipe. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |