A few weeks back, I decided I wanted fresh baked bread with my dinner. I always love the process of baking bread, it just never seems to work out the way that I would like for it too. This recipe comes from The Panera Bread Cookbook and was simple to make. The loaf turned out beautifully and I was excited to try it out. When I sliced into the loaf it seemed a little dense and has a cake like crumb. The flavor was good, but the consistency was nothing to write home about. I guess I will continue my search for the best recipe. This recipe makes 2 loaves.
1 cup warm water (95-105 F)
2 tsp. fresh yeast
1 cup all-purpose flour
3/4 cup warm water (95-105 F)
3 Tbsp. honey
4 tsp. fresh yeast
1/4 cup + 1 tsp. vegetable shortening
4 3/4 cups all-purpose flour
1 Tbsp. salt
1/2 cup 1/2-inch cubes Romano cheese
1/2 cup 1/2-inch cubes Parmesan cheese
1/2 cup 1/2-inch cubes Asiago cheese
For the starter, combine water and yeast in medium bowl. Stir to dissolve yeast. Add flour and stir until completely incorporated. Cover with a cloth and and set in warm place for 30 minutes.
For the dough, combine water, honey and yeast in bowl of a stand mixer. Stir to dissolve yeast. Add shortening, flour, salt, cheeses and starter. Mix on low until dough is fully developed. Remove from mixing bowl.
Divide into 2 pieces. Roll each piece of dough int smooth ball. Place on counter and cover with a warm, damp cloth and let rest at room temperature for 30 minutes. Preheat oven to 400 degrees.
Form the dough into loaves, cover with warm, damp cloth and proof at room temperature for 30 minutes.
Score the loaves with a sharp knife, spray with water and bake for 30 minutes. until crusts are golden brown.
Remove from oven and place on cooling rack for 30 minutes.