Time 3h30m Yield 8 to 10 servings Number Of Ingredients 7 Steps:
Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the butter, parsley, garlic, red pepper flakes and a big pinch each of salt and pepper in a bowl. Spread over the dough; sprinkle with 3/4 cup grated asiago, pressing lightly. Cut the dough into 16 small squares and make 4 stacks of 4 squares each. Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with the remaining 1/4 cup asiago. Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours. Preheat the oven to 350. Bake the loaf until it’s browned and cooked through, 40 to 45 minutes (tent with foil if it’s browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes.
Time 1h10m Yield 4 servings Number Of Ingredients 7 Steps:
Preheat a 12-cup muffin pan in a 425 degrees F oven for 15 minutes. Meanwhile, whisk together the eggs, milk and melted butter. Whisk in the flour and 1 teaspoon each salt and pepper; let rest 10 minutes. Generously brush 8 of the muffin cups with the vegetable oil. Fill the 8 cups with the batter and top with the cheese. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and bake until the tops are browned and puffed, 14 to 18 minutes.
Time 4h15m Yield 24 Number Of Ingredients 8 Steps:
In large bowl, mix 1 1/2 cups of the flour, the sugar and yeast. Add warm water. Beat with whisk or electric mixer on low speed 1 minute, scraping bowl frequently. Cover tightly with plastic wrap; let stand about 1 hour or until bubbly. Stir in oil, rosemary and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes. Place dough on lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and springy. Knead in 1 cup of the cheese. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if indentation remains when touched. Lightly grease uninsulated cookie sheet with shortening or cooking spray. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in warm place 45 to 60 minutes or until dough has almost doubled in size. Place 8- or 9-inch square pan on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450°F. Spray loaf with cool water; sprinkle with flour. Using serrated knife, carefully cut 1/2-inch-deep slash lengthwise down center of loaf. Sprinkle remaining 1/4 cup cheese into slash. Bake 10 minutes. Reduce oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to cooling rack; cool.
Number Of Ingredients 7 Steps:
Preheat oven to 350. Place peppers in a roaster or baking dish. Cover and bake until soft and tender, about 35 minutes. (Peppers may be prepared to this pint and refrigerated overnight) Drain the liquid and place peppers in a skillet. Season with oil, freshly chopped garlic and garlic salt to taste. Saute over medium heat until garlic is lightly browned. Top with Asiago cheese and place under broiler to melt. Transfer to a large bowl or serving platter. Serve immediately with good Italian bread.
Time 10m Yield 1 1/2 pound loaf Number Of Ingredients 11 Steps:
Lightly spoon flour into dry measuring cups; level with a knife. Follow manufacturer’s instructions for placing flour and the remaining ingredients into bread pan, and select bake cycle; start bread machine.
Time 1h35m Yield 72 bites Number Of Ingredients 8 Steps:
Heat oven to 400 degrees F; line baking sheet with parchment paper; set aside. Place water and butter in heavy 2-quart saucepan. Cook over medium heat until mixture comes to a full boil (6-8 minutes). Reduce heat to low; stir in flour and garlic salt vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Add 1 egg at a time, beating well after each addition, until mixture is smooth. Stir in 1 cup cheese, bell pepper and basil. Immediately drop by rounded teaspoonfuls onto prepared baking sheets. Sprinkle each with 1/4 t remaining cheese. Bake for 20-22 minutes or until golden brown. Serve warm.
