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Recipe Summary

prep:
15 mins
rise:
1 hr 45 mins
bake:
35 mins at 425°
Servings:
16
Yield:
1 loaf (16 slices)
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Ingredients

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Directions

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  • In large bowl, combine 1-1/2 cups of the bread flour, the yeast, salt and pepper.

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  • In small saucepan, heat milk and butter over medium-high heat until butter is melted and temperature is 120°F to 130°F.

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  • Stir the milk mixture into the flour mixture until smooth. Stir in 1 cup of the Asiago cheese. Gradually stir in about 2 cups of the flour to make a soft dough.

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  • Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking.

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  • Oil large bowl; add dough and turn to coat. Cover with clean kitchen towel. Let rise in warm place 1 hour or until doubled in volume.

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  • Coat an 8 x 2-inch round cake pan with nonstick vegetable-oil cooking spray. Punch down dough. Form dough into a 6-inch round; place in prepared cake pan. Cover with towel. Let rise in a warm place, away from drafts, about 45 minutes or until doubled in volume.

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  • Heat oven to 425°F.

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  • In a small bowl, lightly beat the egg with a fork. Brush top of dough with beaten egg. Sprinkle top with the remaining 1/4 cup of the Asiago cheese.

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  • Bake in 425°F oven for 35 minutes or until the crust is golden and bread sounds hollow when tapped with fingertips. Transfer the bread from the pan to a wire rack; let cool. Serve warm or completely cooled.

Nutrition Facts

151 calories; total fat 5g; saturated fat 3g; cholesterol 28mg; sodium 255mg; carbohydrates 21g; fiber 1g; protein 7g.
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