Comments on: Asiago Herb and Garlic Bread

By: Annette

Annette — Thu, 02 Aug 2012 12:36:54 +0000

OMG, I left Michigan a year ago, I had a bad Asiago beagle and bread habit. had to have the beagle every morning on the way to work. The closest Panera to me is more than an hour away and I won’t drive that far, Have really been missing them, Found and baked this and I can not believe how easy and how freaking good it was, Thanks so much. Now the weight will never come back off.

By: Sunday is Soup Day | Yogetry

Sunday is Soup Day | Yogetry — Sat, 12 May 2012 16:38:56 +0000

[...] I got to their house that night. After dinner, some luscious homemade soup and some of Gena’s Asiago Herb Bread (yum!) which she found on one of our favorite websites Foodie With Family. I played my silly [...]

By: Kathleen

Kathleen — Wed, 20 Jul 2011 01:56:51 +0000

Here’s a scarcasm font: http://www.notascoolasitseems.com/review/sarcasm-font

By: KitchenAid K45SS

KitchenAid K45SS — Mon, 17 Jan 2011 20:52:35 +0000

I made this bread over the weekend and my 3 year old who is very picky about food in general loved it. One more item to add to our must-have food arsenal. Thank you so much for sharing.

Yohan

By: Asiago Herb and Garlic Bread | All About Cooking

Asiago Herb and Garlic Bread | All About Cooking — Sat, 08 May 2010 04:59:14 +0000

[...] In the bowl of a stand mixer, whisk together flour, 3/4 cups grated Asiago, yeast, sugar, salt, Italian seasoning, rosemary, red pepper flakes, onion, garlic powder, and minced garlic. Pour in the hot water, and with the paddle attachment, mix until all ingredients are blended. Switch to the dough hook, and knead the dough for 4 minutes on low. Drizzle some olive oil into a bowl (I just used the dirty mixer bowl), and place dough in the bowl, turning twice to coat. Cover the bowl with a damp dish towel, and allow to rise for 15 minutes, or until dough is puffy. Once it has risen, punch the dough down, and move to a floured surface. To make a nice tight ball, pull the top of the dough over and down the sides of the wad of dough, then tuck under the excess. Place the dough onto an ungreased, rimmed baking sheet, and gently pat the dough round down so it is relatively flat on top. Use a sharp knife to slash an ‘x’ about 1/4″ deep over the top of the loaf. Drizzle with 2 tablespoons of olive oil, then top with remaining Asiago. Place baking sheet in a cold oven over a cake or loaf pan filled with hot tap water, and set oven to 400°F. As soon as you turn the oven on, set your timer for 30 minutes. Begin checking the bread when the timer goes off, but you may need as much as 10 more minutes. If it is still light colored, pop it back in the oven. If bread is a gorgeous deep golden brown, remove it and transfer to a wire rack. Let stand for 5 minutes before slicing. Source: adapted from Foodie with Family [...]

By: Emily

Emily — Thu, 25 Mar 2010 00:28:14 +0000

I have a 7-week-old and a three-year old, and I’m proud to say I made this bread tonight. Thank goodness for naptime, but this was so easy I *could* have made it with baby in tow (except the part where I haul the stand mixer up out of the cupboard). Rave reviews from my husband and 3yo, baby will vote later. I especially like that it makes two loaves! I might leave out the red pepper flakes next time and try to fit more cheese on top (hah!) but this was FANTASTIC.

By: Jamie

Jamie — Fri, 05 Feb 2010 01:45:26 +0000

I made this bread yesterday and it turned out soooo good. Thank you so much for sharing this recipe with all of us! My whole family LOVED it!

By: Cathy

Cathy — Fri, 11 Dec 2009 18:12:50 +0000

I made this last night…it was in the recipe printout pile on my sink for a while so I’m not sure how I found it lol. It was FAB! I subbed in 4c whole wheat flour and 2c unbleached white…I was low on Asiago so I saved that for the top and subbed in feta and parmesean. I mixed it in the morning and let it sit all day cause I didn’t trust that I’d have enough time to get it all done in the evening. Served with fresh made lemon linguini topped with crab alfredo. Everyone was in heaven. This is a keeper.

By: Cibaria Oils

Cibaria Oils — Wed, 21 Oct 2009 17:05:02 +0000

Just stumbled upon this recipe looking for a good Asiago Bread! I’m so glad I found your blog! Looking forward to reading a lot more from you. Take care!

By: Rebecca

Rebecca — Tue, 20 Oct 2009 17:32:36 +0000

Mona- I’m so glad you liked it. I have changed out cheeses and add-ins with this same dough recipe but I haven’t gone much beyond that. Did you have any specific type of dough in mind? Let me know if you play with it!