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This is most gorgeous brown, cheese-crusted and cheese-studded, herbed, garlic bread I’ve ever had the pleasure of tearing apart with my teeth. It’s a yeast bread that is made—start to finish—in under an hour!
Whisk the flour with 1-1/2 cups grated Asiago, yeast, sugar, salt, Italian seasoning, rosemary, red pepper flakes, onion and garlic powder. (If using a food processor, simply add those dry ingredients to the food processor bowl and pulse 5 times.) Pour in the hot water and stir 100 times (That is equal to 3 minutes with a stand mixer fitted with a dough hook. If using the food processor, drizzle the water in while the machine is running until the dough forms a ball.)
Knead the dough for 8 minutes. (If using a stand mixer with a dough hook, allow to mix on low for 4 minutes. If using the food processor, allow the ball to spin 20 times.) Form the dough into a tight round. Drizzle some olive oil into a bowl. Place dough into the bowl and flip over, so both sides are lightly coated with olive oil. Cover with a damp tea towel (or paper towel) and allow to rise for 15 minutes.
Punch down dough and divide into two equal pieces. Form the dough into rounds. To make a nice tight ball, pulling the top of the dough down and over the side. Then, tuck the excess under. Voila! Tight dough balls! Place about 6 inches apart on an ungreased, rimmed baking sheet. Gently pat the dough rounds down so they are relatively flat on top. Use a sharp knife to slash an ‘x’ about 1/4″ deep over the tops of the loaves. Drizzle each loaf with about 2 tablespoons of olive oil and then top each loaf with about 1/3 cup additional grated Asiago.
Place baking sheet in a cold oven over a cake or loaf pan filled with hot tap water. Set oven to 400°F. As soon as you turn the oven on, set your timer for 40 minutes. Begin checking the bread when the timer goes off. If bread is a gorgeous deep golden brown, remove it. If it is still light colored, pop it back in the oven. You may need as much as 10 more minutes.
Remove the bread and serve hot, warm or room temperature. This is one bread that tastes great any way you slice it!
Chocolate zucchini bread loaded with chocolate chunks and drizzled with an orange-infused chocolate glaze.
These beauties are nutrient-dense, full of healthy fats, protein and antioxidants. And not to mention, with staying power to keep you fueled well until lunchtime. Be sure you don’t skip the cinnamon in these muffins. Not only does cinnamon have several wonderful health-related effects on the body, but it is magic when paired with blueberries.
I will admit that I adore traditional banana nut bread, but I always feel as though there is something missing. In this recipe, I added cinnamon and nutmeg to provide a warmth and depth of flavor that cannot be achieved any other way. For those of you who say, “I do not like bananas,” you should still give this recipe a try. My husband said that it reminded him of carrot cake!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!