3 Cheese Semolina Bread
Craving cheesy goodness? Look no further than this 3 Cheese Semolina Bread! A variation of King Arthur Baking’s bread – this rustic loaf combines the rich flavors of Asiago, Parmesan, and Romano cheese with the unique texture of semolina flour for a truly flavorful and satisfying bread experience.
Imagine: warm, golden-brown bread with a crispy crust and a soft, cheesy interior. Every bite bursts with flavor, making it perfect for enjoying on its own, alongside your favorite soup or salad, or transformed into decadent grilled cheese sandwiches.
Here’s why you’ll love it:
- Simple ingredients: Uses pantry staples for a foolproof and budget-friendly approach.
- Rich and flavorful: The combination of three cheeses creates a depth of flavor that sets this bread apart.
- Unique texture: Semolina flour adds a subtle bite that complements the cheese perfectly.
Ready to ditch the store-bought bread and experience the magic of homemade? Continue reading for the recipe below and get ready to savor every delicious bite!
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf or 2 small loaves 1x
- Category: Bread
Ingredients
- 2 cups all-purpose flour
- 1 cup semolina flour
- 2 tsp instant yeast
- 1 1/4 tsp salt
- 2 Tbsp olive oil
- 1 – 1 1/8 cups water, lukewarm
- 1 cup grated Parmesan cheese
- 1 cup grated Romano cheese
- 1 cup grated Asiago cheese
Instructions
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Combine Ingredients: In a mixing bowl, combine flour, sugar, yeast, and salt.
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Make Dough: Add warm water and oil to the dry ingredients. Mix on medium speed with an electric mixer until a soft dough forms. The dough may not completely come together at first.
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Knead with Hook: Switch to the dough hook and knead for 5 minutes.
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Add Cheese: Gradually add cheese to the dough, kneading on low speed until most of the cheese is incorporated. If the dough is too stiff, add a teaspoon of water at a time.
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Knead by Hand: Transfer the dough to a lightly floured surface and knead by hand until smooth and elastic (about 5-7 minutes).
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First Rise: Place the dough in a lightly greased bowl or 8-cup measure, cover, and let rise in a warm place for about 2 hours, or until doubled in size.
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Shape and Second Rise:
- For One Loaf: Shape the dough into a 13-inch log.
- For Two Loaves: Divide the dough in half and shape each half into a round or oval loaf.
- Place the shaped dough in a lightly greased stoneware baker (covered), a baking sheet lined with parchment paper, or directly on a baking sheet lightly dusted with semolina.
- Cover loosely with plastic wrap and let rise for about 1 hour, or until noticeably puffy.
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Bake:
- Preheat oven to 425°F.
- Uncover the dough and spray lightly with water.
- Make 3 diagonal slashes in each loaf with a sharp knife.
- Bake for 30 minutes.
- If using a covered baker, remove the cover and continue baking for an additional 10 minutes.
- For smaller loaves, check for doneness after 30 minutes of baking.
- Bread is done when it sounds hollow when tapped and a digital thermometer inserted into the center reads 190-200°F.
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Cool:
- Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
Notes
- For the original recipe plus lots of other amazing ones – head to http://www.kingarthurbaking.com.
Keywords: Bread, 3 Cheese, Cheese, Semolina Bread
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