Asiago Bread

3½ - 3¾ cups flour

1 tsp sugar

1 package regular yeast

1¼ cups very warm water

2 Tbsp olive or vegetable oil

2 tsp dried rosemary or thyme (if desired)

1 tsp salt

1¼ cups diced Asiago, Swiss, or other firm cheese

In a large bowl, mix 1½ cups of the flour, the sugar, and yeast.  Add warm water.  Beat with whisk or mixer on load speed for 1 minute.  Cover tightly with plastic wrap; let stand about 1 hour or until bubbly.

Stir in oil, rosemary, and salt.  Stir in enough remain flour, ½ cup at a time, until a soft, smooth dough forms.  Let stand 15 minutes.

Place dough on lightly floured surface.  Knead 5-10 minutes until dough is smooth and springy.  Knead in 1 cup of the cheese.  Grease large bowl with shortening.  Place dough in bowl, turn to grease all sides.  Cover bowl tightly with plastic wrap and let rise in warm place 45-60 minutes or until dough has doubled in size.  Dough is ready if indentation remains when touched.

Lightly grease cookie sheet with cooking spray.  Place dough on lightly floured surface.  Gently shape into football-shaped loaf, stretching sides of dough downward to make a smooth top.  Place loaf with smooth side up on cookie sheet.  Coat generously with flour.  Cover loosely with plastic wrap; let rise in warm place 45-60 minutes or until dough has almost doubled in size. 

Heat oven to 450.  Sprinkle loaf with flour.  Cut slash in top of loaf and sprinkle with cheese.

Bake 10 minutes.  Reduce oven to 400, bake 20-25 minutes or until loaf is golden.  Cool on cooling rack.