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Asiago Cheese Bread.

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T O P I C R E V I E W
NellieBelle	Posted - May 23 2017 : 10:02:55 AM Needs tweaking. Ashley, MaryJane? I love bread. Especially fresh homemade, right out of the oven. So, I found this recipe for Asiago Cheese Bread online, but wondering how one changes it using culture proof. Would you use the same amounts, of course organic, just replacing the culture for the yeast? There is 1-1/4 cups of asiago in the bread with 1/4 cup sprinkled on top. This bread topped with tomato/basil/garlic would be a meal. (how can one go wrong with asiago, milk, and butter from our cows?)
6 L A T E S T R E P L I E S (Newest First)
CloversMum	Posted - May 24 2017 : 6:13:49 PM I'm eagerly waiting for the Bread book too!
NellieBelle	Posted - May 24 2017 : 4:01:43 PM Thanks again Ashley. Can't wait for the Bread book. I may be doing a lot of tweaking. ;)
Ashley	Posted - May 24 2017 : 3:41:11 PM It does sound yummy, and I love the idea of a bread as the star of a meal. :) I've found that most bread recipes can be converted from store-bought yeast to an active mother with just a couple tweaks.
NellieBelle	Posted - May 24 2017 : 3:15:01 PM Thank you Ashley. No, I don't have an active mother now, but wanted to know how to do it with the active mother rather than the boughten yeast. Where you and MaryJane have been doing this for some time, I thought you may know the adjustments needed. It really sounds like a yummy bread that a complete meal could be made around, and use the asiago cheese that we make. Thanks for your information and help Ashley.
Ashley	Posted - May 24 2017 : 3:05:19 PM Hi Janet, The bread sounds delicious! Are you thinking of making this with a wild yeast mother? Do you have an active mother right now? If so, and it's active and bubbly, you can probably make this bread with it. I think I'd try using 2 cups mother and reducing the milk to 3/4 cup, since your mother will add liquid. I can't be sure if this will work with the amount of flour in the recipe, or if you'll need to add more. Also, the rising times will be longer. I'd say the first rise will be about 2 hours and the second rise will be about 2 hours as well. You'll want the bread to be at least level with the rim of your loaf pan before it goes in the oven. Also, the bake time might need to be longer. I've found that the best way to be sure a naturally-leavened bread is finished baking is to take the internal temperature. For this one, you'll want the internal temp to be somewhere between 200-205 degrees F.
txbikergirl	Posted - May 23 2017 : 5:31:09 PM i have no answers, but i am drooling...