French Asiago Bubble Bread

By daiseyduck

This recipe was developed by Robyn Brown Sargent, one of our baker education specialists. "This one is a real keeper," she notes. It makes a soft, feathery, 1 1/2-pound loaf with an olive oil-soaked base and delicious cheese and garlic flavor.

Ingredients

• Dough
• 1 1/4 cups (10 ounces) water
• 1 tablespoon (1/2 ounce) honey
• 2 tablespoons 91/2 ouncd0 olive oil
• 1 large egg, beaten
• 3 3/4 cups (15 1/2 ounces0 King Arthur Unbleached All-Purpose Flour
• 3/4 cup (3 ounces) freshly grated Asiago cheese
• 1/2 cup ( 1 1/4 ounces) Baker--s Special Dry Milk or nonfat dry milk
• 1 teaspoon sea salt
• 2 teaspoons instant yeast
• Filling
• 1/2 cup (3 1/2 ounces) olive oil1 tablespoon fresh crushed garlic
• 1/2 cup (2 ounces) freshly grated Asiago cheese

Preparation

Step 1

Place the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for dough or manual, and press Start. At the end of the cycle, turn the dough out onto a lightly floured work surface. Cover it with a clean towel, and let it rest for 10 minutes.

Combine all of the filling ingredients in a small bowl. Set aside.

Lightly oil a 9-inch round cake pan. Note: a dark-colored pan will produce bread with a crispier bottom than a light-colored, reflective pan. Divide the dough into 14 pieces and shape each into a ball. Dip each ball in the filling mixture, and lay them into the pan. Pour any remaining filling evenly over the dough. Cover the pan with greased plastic wrap, and let the dough rise for 30 minutes. Bake the bread in a preheated 400°F oven for 20 to 25 minutes, or until it's golden brown. Remove it from the oven, and allow it to cool for 10 minutes before serving.