This is a rather long recipe, although fairly simple to make! I found it in my Betty Crocker Cookbook, Bridal Edition. Which was a gift from oh so long ago when I got married!
And since it was requested by Barb I thought I would share it with everyone!
When sliced, this large, flour-dusted loaf reveals cheese lined pockets. Any full-flavored, firm aged cheese works well. Its a perfect bread for a country style dinner as well as toasted for breakfast!
3 1/2 to 3 3/4 cups flour
1 tsp sugar
1 package regular or quick active dry yeast(2 1/4 tsp)
1 1/4 c very warm water (120 to 130 degrees)
2 tblsp olive or vegetable oil
2 tsp dried Rosemary or Thyme if desired
1 tsp Salt
1 c Diced Asiago Cheese
1/4 cup diced Asiago Cheese
1. Mix 1 1/2 c Flour, the sugar,and yeast in a large bowl. Add warm water, beat with a wire whisk or electric mixer on low speed for 1 minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand about 1 hour or until bubbly.
2. Stir in oil, Rosemary, and salt. Stir in enough remaining flour, 1/2 c at a time until a soft, smooth dough forms. Let stand 15 minutes.
3. Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1c cheese. Place dough in large bowl greased with shortening (I used Olive Oil) turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in a warm place 45 to 60 minutes, or until double. Dough is ready if indentation remains when touched.
4. Lightly grease uninsulated cookie sheet with shortening. Place dough on lightly floured surface. Gently shape into football shaped loaf about 12 inches long by stretching sides of dough downward to make a smooth top. Place dough with smooth side up on cookie sheet. Coat loaf gently with flour. Cover loosely with plastic wrap and let rise in warm place for 45 to 60 minutes or until almost double. (mine took a little less than 45 minutes)
5. Place square pan on bottom rack of oven, add hot water to pan until about 1/2 inch from top. Heat oven to 450 degrees
6. Spray loaf with cool water, sprinkle with flour. Carefully cut 1/2 inch deep slash lengthwise down center of loaf with sharp serrated knife. Sprinkle 1/4 cup of cheese inside.
7. Bake 10 minutes. Reduce oven temp to 400. Bake 20 to 25 minutes or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to wire rack to cool!