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.
I hope you like it, and please subscribe on YouTube, and to my e-mail list.
***This is another video in a series of vlogs meant to help me work on video editing, and my amateur bread baking. It’s not perfect, but I hope I show some improvement over time. Thanks for being with me as I try to improve myself, and hopefully add some interesting content to the world***
Rosemary Asiago Bread Recipe
What you need:
White unbleached flour 3 1/4c (optional: replace a cup with whole wheat or rye)
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 a cup of flour. Stir and add in flour as necessary to form a blob of dough.
2) Begin kneading, and add flour if it’s too sticky–but not too much! Knowing the right consistency will take practice, so add small flour amounts at a time. 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 450F.
5) Spritz with water, and sprinkle cheese and rosemary on top of the loaves.
6) Bake 30-35 minutes until brown, and if you tap it with a knife it sounds hollow.
(Inspired by this recipe!)