Asiago Bacon Breakfast Bread Recipes

Steps:

• Heat milk, water and butter until warm (100° to 110°F). Pour into large mixing bowl and add yeast. Stir and let rest for 5 minutes. Beat in eggs.
• Combine flour, sugar, baking soda and salt. Add to liquid mixture and beat on medium speed for 2 minutes. Combine cheddar cheese, Asiago cheese, bacon and chives in a bowl. Reserve one third, stir remaining cheese mixture into batter. Pour into greased 9-inch round cake pan. Cover and let rise until doubled, 40 to 50 minutes.
• Bake in preheated 375°F oven for 20 minutes. Sprinkle remaining cheese mixture over bread. Return to oven and bake additional 5 to 10 minutes until well browned and bread is done. Cut into slices and serve warm. Refrigerate leftover bread.

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.

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.

Steps:

• Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-x-5-inch loaf pan, dust the inside with flour and tap out the excess.
• Put the pan on a baking sheet.
• In a small bowl, using your fingers, toss together the sugar, nuts and cinnamon until evenly mixed. Set aside.
• Whisk together the eggs, applesauce, oil and buttermilk until well blended. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, salt, nutmeg and cloves. Remove 1/2 teaspoon of the mix and toss it with the fruit, just to coat; set aside. Stir the oats into the bowl. Pour the liquid ingredients over the dry and, using a large rubber spatula, stir just until everything is evenly moistened-this is a case.
• in which less is more, so don't overdo the mixing. Scatter the dried fruit over the batter and stir to blend. Scrape the batter into the pan and sprinkle over the topping, tamping it down very lightly with your fingers so it sticks.
• Bake for 55 to 65 minutes, or until the bread is browned and a thin knife inserted into the center comes out clean. Transfer the bread to.
• a rack to cool for about 5 minutes, then run a knife around the sides of the pan and unmold. Invert and cool to room temperature right side up.