Asiago Bread (Low Fat) recipe (Bread)

Instructions

In large bowl, mix 1 ½ cups of the flour, the sugar and yeast. Add warm water. Beat with wire whisk 1 minute. Cover tightly with plastic wrap and let stand about 1 hour.
Stir in oil, rosemary and salt. Stir in enough remaining flour, ½ cup at a time, until a soft, smooth dough forms. Let stand 15 minutes. Place dough on lightly floured surface. Knead 5 to 10 minutes. Knead in 1 cup of the cheese. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl rightly with plastic wrap and let rise in warm place 45 to 60 minutes. Lightly grease uninsulated cookie sheet with shortening. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap and let rise in warm place 45 to 60 minutes. Place 8-inch or 9-inch square pan on bottom rack of oven; add hot water to pan until about ½ inch from the top. Heat oven to 450°F. Spray loaf with cool water; sprinkle with flour. Carefully cut ½ inch-deep slash length-wise down center of loaf with sharp serrated knife. Sprinkle remaining ¼ cup cheese into slash. Bake 10 minutes. Reduce oven temperature to 400°F. Bake 20 to 25 minutes longer.

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