This bread is out of this world! A Fannie named Liz came up with this, and we can’t get enough. With our names being Liz and Lizi, it was just too perfect to not include Liz in the title!
The sharpness of the cheese mixed with the warm, crunchy bread, is a match made in heaven. We find ourselves wanting to make this all the time now!
We like to cut the bread into bites for dipping! Try mixing extra virgin olive oil with our favorite Balsamic Vinegar (Napa Valley Oak Wood Ages Balsamic Vinegar). You can also serve the bread sliced and on the side of any entree. Even try making a sandwich with it! Honestly, anything you would put on as Asiago bagel would be delicious on it.
And one of our favorite things to do with the delicious bread is to deliver to a friend. Take it right out of the oven, still hot and wrapped in a cotton kitchen towel. You will be the favorite neighbor without question after such a delivery!
Keep cooking, your family is worth it!
Liz's Asiago Parmesan Artisan Bread
The Food Nanny
- 3 cups warm water
- 2 tsp active dry yeast
- 6 cups White Kamut flour
- 3 tsp French Coarse Salt
- 1 1/2 cups Parmesan Cheese shredded, shaved, or cubed
- 1 1/2 cups Asiago Cheese shredded
Pour the warm water into a large mixing bowl. Add the yeast, flour, and salt. Stir with dough hook until blended and moist.
Spray a piece of plastic wrap with olive oil and place over the top of the bowl. Place the bowl in the refrigerater for at least 5 hours, overnight, or up to 24 hours.
Remove the bowl from the refrigerator. Turn the oven to 425 degrees. Place two cast iron pots in the oven with lids on.
Spray the counter and your hands with a little olive oil. Remove the dough from the bowl and divide in half. Each half should weigh about 1 pound, 10 ounces.
Knead lightly about 3/4 cups of Parmesan cheese into the dough. Form into a round.
Spray a piece of parchmant paper with a little olive oil. Place the formed loaf on the parchment paper. Now repeat with the other half of the dough. You will have 2 loaves on 2 seperate pieces of parchment paper.
Spray the top of each loaf with a little olive oil. Sprinkle lightly with Fleur de sel salt. Spread the Asiago cheese on top of each loaf.
Remove the lids from the pots. Place the loaves in the pots with the parchment paper. Cover with the lids.
Bake for 20 minutes, and then remove the lids. Continue to bake for 10-15 minutes depending on how brown you want the cheese. Be careful not to burn it!
Remove from the oven and place the loaves on a cooling rack. Eat while warm or let cool completely. Delicious either way!