Asiago cheese is a traditional Italian cheese that originated in the Alpine region of Veneto and Trentino in Italy. It is named after the Asiago plateau, where it was first produced. The cheese has been made for centuries, with records dating back to the 10th century. The way to pronounce Asagio varies and I still cannot make up my mind.
How do you say it? (Pronounced Dee-lish-us!)
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Tablespoon peppercorns of choice
- 200 Grams soft asiago cheese, cubed
- 30 Grams Yeast-fresh or 2 tsp dry yeast
- 300 Grams whey or water Recipe
- 550 Grams bakers or strong flour
- Pinches pink salt flakes BUY
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
Do
- 1
Place peppercorns into Thermomix bowl and mill 8 sec/speed 8. Remove from bowl and set aside.
- 2
Place cheese into Thermomix bowl and mill 8 sec/speed 8. Remove from bowl and set aside. (You can mill these together but you will get a different result in the look of the final bread.)
- 3
Place yeast and water into Thermomix bowl and warm 2 min/37ºC/speed 2.
- 4
Add flour, salt and EVOO and about half the grated cheese. Blend 6 sec/speed 6. Knead 2 min/dough setting/Interval/dough setting.
- 5
Turn out onto floured Silpat mat and knead into a tight ball. Wrap and allow to double.
- 6
Preheat oven to 220ºC on a bread baking setting with steam level 3 if you are lucky enough to have that option!
- 7
Roll dough into large rectangle. Sprinkle each with cheese and then sprinkle with the milled pepper. Roll like a Swiss roll. Tuck in ends and seal well. Turn seam side down into loaf tins and allow to rise until tins are filled. Bake 25-35 minutes or until golden and fragrant.
- 8
Cool completely in tin before serving.
More
Slice and serve with soup of choice! Gotta say, this was absolutely AWESOME as vegemite toast!
