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Buttermilk and Asiago Bread

I’m a girl who likes her routine.  I like to have a gym routine, a school routine, an errand routine…you get the idea.  Ask Fritz.  I love vacation, but after a few days off I start to itch for my routine.  I like to eat the food I always have in the house, I like to get a good amount of sleep every night, and I like to blog at least a couple times a week.  Take all my routines away from me, and I’ll admit it–I start to get a little anxious and crabby.  Just how I am.

So it makes sense that I have a shower routine.  I’ve been showering the same way my whole life: jump in shower; wash hair; rinse hair; condition hair; put hair in bun to keep in conditioner; wash body; rinse body; wash face; rinse face; rinse hair; good to go.  Makes sense and it’s quick and easy.  Total autopilot.  So it was super weird today when I finished my whole shower and went to rinse my hair–no conditioner!  How did I skip that step?  I even went so far as to put my unconditioned hair in a bun!  It was such a bizarre feeling to have to stop and figure out what the heck was going on.

Anyway, just thought I’d share. Also, Fritz bought me a dozen no-reason white roses today!  Isn’t that just the best kind?

While he was off purchasing greenery, I was busy making some seriously delicious bread.  Buttermilk and Asiago cheese in one loaf, anyone?

Buttermilk and Asiago Bread (adapted from Bernard Clayton’s New Complete Book of Breads, duh)

  • 4 1/2 -5 C white all-purpose flour
  • 2 pkg dry yeast
  • 2 t baking powder
  • 2 t salt
  • 2 T sugar
  • 3/4 C hot water
  • 1 1/4 C buttermilk (room temp)
  • 4 oz (1 C) shredded Asiago cheese

Grease one large loaf pan or two small ones.  I got a box in the mail today from my mom containing two beautiful slightly smaller loaf pans that would have been perfect for this recipe–an hour after I put one large loaf in the oven.  Alas.

In a large mixing bowl, combine 2 1/2 C flour, the yeast, salt, baking powder, and sugar until blended.

Stir in the hot water and buttermilk, and beat for three minutes using the flat beater (if not using a mixer, just beat it for a while until smooth and silky).

Add the Asiago cheese.

Start to add in the remaining flour, 1/4 C at a time, until the dough forms a “shaggy mass” (Bernard’s favorite term ever), and the dough pulls away from the side of the bowl.  It can still stick a bit to the bottom, but shouldn’t feel really sticky to the touch.  Knead using the dough hook for eight minutes.

Shape into an oval about the length of the pan, fold in half, pinch the seam tightly shut, tuck the two ends under, and stick in a loaf pan.

This bread only rises once (yay!), so cover with wax paper and set aside for an hour or so until doubled in size.  I let this bread rise ridiculously high (so I thought at first), but upon reflection I think it was actually the perfect height–if you are only making one large loaf, it really is large.

Twenty minutes before you are ready to bake the bread, preheat the oven to 425.  Bake the bread on a low rack for about 35-40 minutes until a nice deep brown.  It should sound hollow when tapped at the bottom.  I actually took the bread out a few minutes early and returned it to the oven sans pan, so the bottom crust would brown a bit more.

Let it cool and slice away!

Fritz and I loved this bread–it was 100% torture smelling the cheese and buttermilk baking away.  Luckily it has a really short baking time.  I couldn’t believe how quickly this loaf came all together.

I was considering making Asiago bagels, but super glad I didn’t since this was so much faster.

My favorite part was the really crunchy top crust.  Fritz’s favorite part was the chewy inside–not too heavy, but nice and chewy.

Fritz sliced us enough to make some grilled roast beef sandwiches, with cheddar cheese, lettuce, and pickled green tomatoes.  Delish.

By the way, I opened up a jar of those pickled green tomatoes and they are so freakin’ good!  I’ve eaten two jars in four days.  And that’s with serious restraint.  Nice amount of sugar, dill, and not mushy at all!

It does make me miss fall.  Which makes me miss summer.  And spring.  Now that the initial sleeping in snuggles are over, it’s kinda sad we’ve got all the cold snow outside.  I want warm weather!!

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Permanent link to this article: http://www.fullmeasureofhappiness.com/2012/01/21/buttermilk-and-asiago-bread/

20 comments

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  1. Linda

    I absolutely love asiago cheese! And, I love bread,. It is my goal this year to mke as much of my own bread as possible – this is more a control issue than anything.

    Thank you for sharing your recipe!

    1. Lauren Zietsman

      Nothin’ better than homemade bread :)

  2. Leanne Hartley

    nice blog – I like the pick me up tone of your writing you sound friendly and easy going – made me want to be happy and thank full. And I liked how easy it was to print out a recipe from your blog!

    1. Lauren Zietsman

      Thanks! I truly appreciate that compliment :)

  3. lisa

    I found your blog via pinterest and your necklace holder. Pure genius. I love your pictures they are gorgeous. What camera do you use? Is it a Canon? That is all I could find on your blog by searching besides that you found some lens at a garage sale for $20 bucks a piece. Lucky girl. Do mind telling me what lens you mostly use? You are so talented. I hope you don’t mind all the questions.

    1. Lauren Zietsman

      hi! I definitely don’t mind the questions :) and thanks so much for the compliments! I use a Canon T3i, and the lens I primarily use is a 1.4f 50mm (sadly not one of the lenses I bought for $20). I do any post processing with Adobe Lightroom. I think I’ll add all this information to my “About Me” page since I get those questions a lot! Thanks for asking!

  4. Scott

    Lauren:

    I saw this recipe last night and since today was grocery shopping day, I picked up some buttermilk and asiago. The recipe rocked! The bread is nice and surprisingly hearty–though mine browned pretty well by 30 minutes, and I took it out and flipped the loaves over and put them back in for a few minutes, sans pan, like you did. Cool trick, that–it makes the crust fairly evenly thick on all sides, making it easier to slice thinly, which is important, if you’re trying to make the bread last.

    Of course, there’s the other half of the asiago cheese I bought in the fridge, and the buttermilk leftovers, so there may be more of this in my future.

    And since I love nothing in this world more than grilled cheese sandwiches, I have some diabolical plans!

    Keep cranking out the recipes (and pet Henry for me).

    Scott

    1. Lauren Zietsman

      so glad you tried it (and liked it!) gotta love cheese and buttermilk in one bread loaf, right?

  5. Caitlin

    Haha my dad accidentally bought more buttermilk and I had no idea what to do with it all. This is perfect! Going to whip up a loaf tomorrow. Did you use the flat beater to mix in the Asiago too or swap in the dough hook?

    1. Lauren Zietsman

      I believe that I swapped in the dough hook once I added the cheese :)

  6. Tom

    Looks fantastic! I can’t wait to try it…

    I see you used powdered buttermilk, does that affect how much water you add or did you rehydrate the buttermilk (to 1 1/4 cup) and add the 3/4 hot water additionally?

    1. Lauren Zietsman

      Essentially rehydrate it…I usually just add the powdered buttermilk with the dry ingredients and add the extra water with the wet ingredients (the 1 1/4 C)

  7. Inês

    Hi!
    This is my first visit to your place, and I’m really enjoying it. :)
    This recipe looks delicious, I was just wondering, how much weight of yeast do you have per package? We have different sizes in here…
    Thank you!

  8. Lauren Zietsman

    a package of yeast here is 2 1/4 teaspoon, and google tells me that is 8 grams or a 1/4 oz

    1. Inês

      Thank you! It was really helpful.
      As far as I know, we have 7 grams and 11 grams packages.
      I’ll try it! :)

  9. Mb

    This recipe looks great – I want to try it tomorrow! But I have a few questions for you…
    Does this make 1 9×5 inch loaf? (i.e. is that what you mean by “large” loaf pan?)
    Do you think I can substitute bread flour for regular flour? Also, how about shredded cheddar for the Asiago?
    Will 2 packages of “Rapid Rise” yeast work? (is this the same thing as dry yeast?)

    Sorry for all the questions! Thanks for the help.

    1. Lauren Zietsman

      Yes to 9×5 pan, bread flour will be find, cheddar will be delicious, and i think that rapid rise is okay, too :) good luck!

  10. Mamta

    Hi Lauren

    Got to your site looking for the recipe for Irish soda bread and started reading your blog. You are one whacky girl. Love your blog and Henry.

    1. Lauren Zietsman

      true that :)

  11. Beth

    Hi!
    Just found your website by clicking on the Buttermilk and Asiago Bread recipe. What a great find! And the bread is already a thumbs up with my family (and me). I cannot wait to try it as a sandwich tomorrow!!!

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