Recipe: Asiago and Basil Bread (Fleishmann's Yeast)

ASIAGO AND BASIL BREAD
"Serve this delectable bread with pasta and you have a hearty yet simple meal."



1 envelope Fleischmann's Active Dry Yeast
3/4 cup warm water (100 to 110 degrees F)
2 tablespoons sugar
3 1/2 to 3 3/4 cups flour, divided use
1 3/4 teaspoons garlic salt, divided use
4 eggs, divided use
1/2 cup butter or margarine, softened
1 cup shredded Asiago cheese
2 tablespoons dried basil (or 6 tablespoons minced fresh basil)

Combine yeast and 3/4 cup warm water (100 to 110 degrees F) in mixing bowl. Stir in sugar, 1 cup flour and 1 1/4 teaspoons garlic salt. Beat well.

Add 3 eggs one at a time, mixing thoroughly after each addition. Beat in butter. Add remaining 2 1/2 to 2 3/4 cups flour to make a soft dough.

Turn out on floured surface and knead 5 minutes. Place dough in a greased bowl; cover and let rise until doubled, about 1 hour.*

Knead lightly again. Divide dough in half. Roll each piece into an 8x5-inch rectangle.

Mix cheese, basil, remaining egg and remaining 1/2 teaspoon garlic salt in a small bowl. Spread cheese mixture over dough. Roll up in a long roll. Pinch ends and seams to seal and place each roll in a greased 9x5-inch loaf pan. Cover; let rise 45 minutes or until doubled in size.

Preheat oven to 350 degrees F. Bake for 30 to 35 minutes or until top is browned and sounds hollow when tapped.

*To speed rising time, let dough rise on the upper rack of a cool oven with a bowl of hot water placed on the rack below.

Makes 2 loaves
Source: Fleishmann's Yeast, ACH Food Companies, Inc.