We live in Wisconsin because it’s legal to have 5 starches on the same plate!
(You think I am kidding…?)
The HIC, Harold Import Co. grater is a gem to use — for grating cheese, chocolate or nuts! Even a person like me (who hates to resort to instruction books) quickly figured out how to use it. I can seriously see this living, full of cheese, in my fridge. Asiago, Parmesan, etc — it’s so handy, instead of pulling out my big thing! I kinda wish I had more of them so I could actually try it for chocolate or nuts, LOL!
**It comes apart easily so you can pop it into the dishwasher to clean. LOVE that!!
Balsamic Asiago French Loaf
- Balsamic Asiago Cheese
- 1 package rapid rise yeast
- 1 cup warm water
- 2 1/2 cups flour
- 1/2 teaspoon salt
- Olive Oil
In the bowl of your mixer pour warm water and one packet of rapid rise yeast. Let set for 5 minutes (so the yeast can “bloom”.
Grease a large bowl with the olive oil.
Meanwhile, in a THIRD bowl measure and mix the flour with the salt. Use a whisk to mix it up.
Stir the flour into the yeast-water until just combined. Using a dough hook, mix until the dough is smooth and tacky.
Form the dough in to a ball and toss it in the oiled bowl. Roll the dough to coat with oil. Place a damp towel over top and place the bowl in a warm area to rise, double in size.
Punch down, form into a long log and score the top. Brush with a tad bit more oil and dust with freshly grated Balsamic Asiago. Pop it into an cool, un-preheated oven. Turn the oven to 375 degrees and set the timer for 30-35 minutes.
Here is the tricky part: you are supposed to let bread cool before you slice it. This rarely happens at our house — they rip into it like monkeys on a cupcake!