Cooking With 'G': Rosemary Asiago-Laced Bread

I love baking artisan-type breads. They can add such a fancy flair to a meal, and the possibilities are really endless when coming up with good combinations to bake together. The only downside is that breads can be kinda tricky to do. The whole proofing process sometimes flops, then the whole recipes goes down the drain. But I love it when a loaf really comes out perfect!

I found this bread recipe in a Food and Wine magazine, and decided to give it a try. I had some Asiago cheese left from another recipe, so decided it was time to give it a try. Now, word of warning, that is a strong cheese...some people in my house were slightly nauseated while the bread was baking from the intensity of the smell, but they approved of the finished product ;)

Here's what you'll need:

1 Tbsp. active dry yeast

1 1/4c. warm water

2 tsp. sugar

4-4 1/2c. all-purpose flour

2 tsp. salt

2 tsp. chopped fresh rosemary

2 tsp. dried minced onions

1/8 tsp. cayenne pepper

2 Tbsp. olive oil

1/2c. shredded Asiago cheese

1/2c. shredded Parmesan cheese

1 egg beaten with 1 Tbsp. water

Sprinkle yeast over 1/4c. water. Stir in 1 tsp. of sugar. Let stand for 10 minutes until the mixture is foamy.
Stir together 3 1/2c. of flour, salt, rosemary, minced onions, cayenne pepper, and remaining teaspoon of sugar.
Pour yeast mixture into flour mixture. Add remaining 1 cup warm water and the olive oil. Stir to form a ball. Mix together the cheeses and add 3/4c to the mixture.
Turn onto a well-floured surface and knead until dough is elastic and smooth. Place the ball of dough in a greased bowl.