Asiago Bubble Bread
Ingredients
1 pound loaf
1 3/4 C. whole wheat flour
3/4 C. bread flour
1/2 C. grated Asiago or Parmesan cheese
1/4 C. dry milk
1 tsp. sea salt
2/3 C. water
1 large egg, beaten
1/4 C. + 1 Tbsp. olive oil
1 Tbsp. honey
1 package active dry yeast
2 cloves crushed garlic
1 Tbsp. minced fresh basil or 1 tsp. dried basil
1 1/2 pound loaf
2 C. whole wheat flour
1 C. bread flour
3/4 C. grated Asiago or Parmesan cheese
1/3 C. dry milk
1 1/2 tsp. sea salt
7/8 C. water
2 large eggs, beaten
1/4 C. + 2 Tbsp. olive oil
2 Tbsp. honey
4 tsp. active dry yeast
3 clove crushed garlic
2 Tbsp. minced fresh basil or 2 tsp. dried basil
Cooking Instructions
Carefully measure flours, cheese, dry milk, sea salt, water, egg, the 1 or 2 Tbls. of oil, honey and yeast to pan in order that the manufacturer directs. Program for whole wheat dough mode and press start. At the end of the rising cycle, turn dough onto a lightly floured surface. Cover dough and let rest for 10 minutes. In a shallow bowl, combine 1/4 C. oil with the crushed garlic and basil. Set aside. Lightly oil an 8 or 9 inch round cake pan. Divide the dough into 10 pieces (for the 1 pound loaf – or 14 for the 1 1/2 pound loaf) and shape each into a ball. Roll each ball in the garlic and oil and place in the pan. Cover and let rise for 30 minutes. Bake the bubble in a preheated 400 oven for 30 minutes or until golden brown. Allow to cool for 10 minutes before serving warm.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)