Parmesan, Asiago and Romano Bread

This is actually my Uncle Steve’s recipe (I tweaked a few minor things). I owe him major props because this bread is SO GOOD! I cut a slice off for breakfast, toasted it and smothered it with cream cheese. Planning to use it later for some monster sandwiches. This bread has the perfect density and a really yummy, salty bite. On top of the amazing flavor, it was really simple and quick to throw together. It took me just about 2 hours all in and most of that was just the cook and rising time.

Ingredients:

• 4 cups bread flour

• 3 cups Parmesan/ Romano/ Asiago cheese (reserve 1 cup for topping)

• 1 tablespoon salt

• 1 teaspoon garlic powder

• 2 cups warm water

• 3 teaspoons instant yeast

• olive oil

Directions:

1. Combine the bread flour and 2 cups of the cheese mixture, salt and yeast in a large bowl.

2. Slowly add the warm water while stirring with a spatula. Continue to fold the dough over with the spatula until a shaggy dough is formed. Cover with a kitchen towel and let rest for 60 minutes.

3. The dough should have doubled in size by now. Use your hands to knead the dough 8-10 more times and then rest for another 30 minutes after you’ve formed a ball. Preheat the oven to 450 with a dutch oven and lid inside.

4. Add a little olive oil to the top and bottom of the loaf and then place on a large sheet of parchment paper. Top with the remaining cup of cheese and use a knife to score an X on the top of the loaf.

5. Once the oven hits 450, remove the dutch oven from the oven and place the parchment paper and dough inside the dutch oven. Cover with lid and place back into the oven. Cook for 30 minutes covered and then 15 minutes uncovered. Remove from the oven and lift the bread out of the dutch oven using the parchment paper and let rest on kitchen counter for at least an hour before serving.

NOTE *** Don’t forget that the oven lid is very hot because it preheated in the oven****