Garlic and Asiago Loaves

 

3

tablespoons olive or vegetable oil

2

cloves garlic, finely chopped

5

to 5 1/2 cups Gold Medal® Better for Bread flour

2

tablespoons sugar

1 1/2

teaspoons salt

2

packages regular or quick active dry yeast (4 1/2 teaspoons)

2

cups very warm water (120°F to 130°F)

3/4

cup shredded Asiago cheese (3 oz)

• 1 In 6-inch skillet, heat oil over medium heat. Cook garlic in oil, stirring frequently, until garlic just begins to brown. Remove from heat.
• 2 In large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add very warm water and garlic with oil. Beat with electric mixer on medium speed 3 minutes, scraping bowl occasionally. Stir in cheese and enough remaining flour to make dough easy to handle.
• 3 On lightly floured surface, knead dough 5 to 10 minutes or until dough is smooth and springy. Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place 1 hour to 1 hour 30 minutes or until dough has doubled in size.
• 4 Grease large cookie sheet with shortening or spray with cooking spray. Gently push fist into dough to deflate. Divide dough into fourths. Shape each into 6-inch round. Place each round with smooth side up on corner of cookie sheet. Cut 1/2-inch-deep slash in top of each round with serrated knife. Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until dough has doubled in size.
• 5 Heat oven to 375°F. Remove plastic wrap. Bake 20 to 25 minutes or until golden brown. Remove from cookie sheet to wire rack; cool if desired.