Part of a web series of bread baking and talk about the craft of journalism, this time with Rosemary Asiago. I talk about whether objectivity in journalism is a myth.
Rosemary Asiago Bread Recipe
What you need:
Flour 3 1/4c
Warm Water 1c
Active dry yeast 1 packet (.25 oz)
Sugar 1.5 tsp
Olive oil 1/4c
Asiago cheese (shredded) 1 1/2c
Salt 1/2 tsp
Black pepper 1 Tbsp
Rosemary 1 Tbsp
*Vegetable oil or an egg
1) Mix sugar, yeast, and warm water in a bowl. Begin to stir, waiting for bubbling to show the yeast have gone to work. Then, add olive oil, salt, rosemary, pepper, and flour. Stir and add in flour as necessary.
2) Begin kneading, and add flour if it’s too sticky–but not too much! Work in 1 cup of cheese as you knead.
3) Grease a second bowl, and let your dough rest in a warm spot until doubled. It could take a bit…
4) Punch down dough, split, and shape it into two loaves (or keep it as one big loaf if you like.) Lightly dust a Banneton with rice flour (or similar) for the loaf/loaves to rise for another 20-30 minutes or so before transferring to a greased pan. Alternatively, set the loaf/loaves on a greased/oiled pan to rise. Pre-heat oven to 425F.
5) Brush on vegetable oil (optional), and sprinkle cheese on top.
6) Bake 35-40 minutes until brown.