Serve this delectable bread with pasta and you have a hearty yet simple meal.
Yield 2 loaves
1 envelope FLEISCHMANN’S Active Dry Yeast
3/4 cup warm water (100° to 110° F)
2 tablespoons sugar
3-1/2 to 3-3/4 cups flour, divided
1-3/4 teaspoons garlic salt, divided
4 eggs, divided
1/2 cup butter or margarine, softened
1 cup shredded Asiago cheese
2 tablespoons dried basil OR 6 tablespoons minced fresh basil
Combine yeast and warm water (100° to 110° F) in mixing bowl. Stir in sugar, 1 cup flour and 1-1/4 teaspoons garlic salt. Beat well. Add 3 eggs one at a time, mixing thoroughly after each addition. Beat in butter. Add remaining 2-1/2 to 2-3/4 cups flour to make a soft dough.
Turn out on floured surface and knead 5 minutes. Place dough in a greased bowl; cover and let rise until doubled, about 1 hour. Knead lightly again. Divide dough in half. Roll each piece into an 8 X 5-inch rectangle.
Mix cheese, basil, remaining egg and 1/2 teaspoon garlic salt in a small bowl. Spread cheese mixture over dough. Roll up in a long roll. Pinch ends and seams to seal and place each roll in a greased 9 X 5-inch loaf pan. Cover; let rise 45 minutes or until doubled in size.
Preheat oven to 350° F. Bake for 30 to 35 minutes or until top is browned and sounds hollow when tapped.
Recipe Note: To speed rising time, let dough rise on the upper rack of a cool oven with a bowl of hot water placed on the rack below.
Serving Size 1 Slice (50g)
Servings Per Container About 21
Calories from Fat 60
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Total Carbohydrate 17g
Dietary Fiber less than 1g