ASIAGO SOUR DOUGH BREAD & STARTER

ASIAGO SOUR DOUGH BREAD & STARTER image

If YOU ARE PLANNING TO MAKE A SOUR DOUGH BREAD PLEASE GIVE YOURSELF AT LEAST 3 EXTRA DAYS BEFORE THE DAY YOU WANT TO ACTUALLY MAKE IT. The starter needs time to bloom or ferment. My husband wanted me to try making an Asiago Bread like the one that is served at Panera Breads, this is MY CREATION of their famous Bread, & we truly...

Provided by Rose Mary Mogan

Time 1h15m

Number Of Ingredients 13

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Ingredients

SOUR DOUGH STARTER
2 pkg active dry yeast
2 Tbsp sugar
4 c warm water (105-115 degrees f. divided
4 c all purpose flour
ASIAGO SOUR DOUGH BREAD
2 Tbsp sugar
2 Tbsp shortening, melted (i used butter)
1 tsp salt
2 1/2 c sour dough starter (at room temperature)
2 1/2 c all purpose flour
1 1/2 c shredded asiago cheese (divided into 3/4 cups for each loaf) extra for top of bread if desired
2 Tbsp corn meal (i prefer yellow corn meal)

Steps:

1. TO MAKE THE STARTER- Dissolve yeast & starter in 1 cup of warm water, (I USE A THERMOMETER TO TEST THE TEMPERATURE OF THE WATER) in a medium NON METAL BOWL, stirring well.
2. Let stand 5 minutes or until bubbly ad puffed a bit.NOTE: IF WATER IS TOO HOT IT WILL KILL THE YEAST, IF IT IS TOO COOL IT WILL NOT ACTIVATE.
3. Now gradually add remaining warm water, & flour & mix well.
4. Cover loosely with plastic wrap or cheese cloth. Let stand in a warm place (85 degrees free from drafts, 10-12 hours)
5. Place fermented mixture in refrigerator, and stir daily: Use within 11 days.
6. TO USE LET SOUR DOUGH STARTER STAND TO ROOM TEMPERATURE @ LEAST ONE HOUR. (STIR WELL) Measure out the amount of starter needed for recipe, reserving at least 1/2 cup
7. Add 2 cups all purpose flour & 2 cups warm water (105-115 degrees F.) to the reserved starter; Mix well and refrigerate.
8. Repeat this procedure for using and replenishing sour dough starter as needed. Yield about 5 cups.
9. MAKING THE ASIAGO SOUR DOUGH BREAD: Combine sugar, salt, & shortening in a large mixing bowl;
10. Add Sour dough starter, and stir until sugar dissolves.
11. Gradually add flour, stirring until dough leaves sides of bowl.
12. Turn dough onto heavily floured surface: Knead 10 minutes or until smooth and elastic.
13. 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.
14. PUNCH DOWN DOUGH & allow to rest for 5 minutes.
15. Turn dough out onto a floured surface: Divide dough in half. Grease a baking sheet, sprinkle with corn meal. Set aside till needed.
16. Roll each half into a 12X10 inch rectangle. Add the shredded cheese and roll into dough with rolling pin, or press by hand into bread dough. Roll up jelly roll fashion, beginning at wide edge.
17. Place dough seam side down on baking sheet; turn edges under. ADD EXTRA CHEESE SHREDS ON TOP IF DESIRED. Cover with saran wrap that has been sprayed with non stick cooking spray, and repeat rising procedure 25 minutes or until doubled in bulk.
18. Cut several diagonal slashes, 3/4 inch deep in top of each loaf.
19. FINALLY: Bake at 400 degrees F. for 30 minutes, or until loaves sound hallow when tapped. Remove to wire rack to cool. Yield 2 loaves. If you can't wait like we couldn't , slather some soften butter over the top while still hot, and enjoy every bite.