Butter. Flour. Eggs.

Asiago Cocktail Bread

Yield: Two Loaves

 

The Ingredients

2 ½ cups all purpose flour

½ tbsp salt

2 teaspoons baking soda

½ cup Asiago Cheese, grated

½ cup pine nuts, toasted

2 teaspoons rosemary, crushed or chopped

3 tbsp butter, softened

3 eggs

1 egg, beaten, for egg wash

½ cup water

The Process

Preheat oven to 350˚F. Line a cookie sheet with parchment.

1. In the bowl of a stand mixer fitted with the paddle attachment, on low speed, mix together flour, salt, baking powder, Asiago cheese, pine nuts, rosemary, and butter.
2. With mixer still running, add three eggs, one at a time, until combined, then add water and continue to mix just until dough pulls together.
3. Turn the dough out onto a floured board. Knead lightly and form into a ball. Cut the ball in two and roll each half into a log approximately seven inches long.
4. Transfer the logs to the lined cookie sheet. If desired brush the top of each log with egg wash.
5. Bake in preheated oven for 25 minutes.

Slice each baked loaf diagonally, into approximately ¼ inch slices.

To use as toast, return slices to a 325˚F oven for approximately 20 minutes or until lightly browned and toasted.