Three-Cheese Semolina Bread
With grated Parmesan in the dough, and chunks of Asiago and provolone studded throughout, this bread is a cheese-lover's dream come true.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 20 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups (240g) King Arthur Unbleached All-Purpose Flour
- 1 cup (163g) King Arthur Semolina Flour
- 2 teaspoons instant yeast
- 1 1/4 teaspoons (8g) table salt
- 1 tablespoon King Arthur Pizza Dough Flavor, optional
- 2 tablespoons (25g) garlic oil or olive oil
- 1 to 1 1/8 cups (227g to 255g) water, lukewarm
- 1 cup (99g) freshly grated Parmesan cheese
- 1 cup (113g) diced Provolone cheese, smoked or plain, mild or sharp
- 1 cup (113g) diced or coarsely crumbled Asiago cheese, mild or sharp
Instructions
- 1
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine everything but the three cheeses, and beat on medium speed of an electric mixer to make a soft, smooth dough. It may or may not clear the sides of the bowl; either way is just fine. Switch to the dough hook, and knead for about 5 minutes.
- 2
Add the three cheeses to the mixer and knead on low until much of the cheese adheres to the dough. If your dough seems too stiff to absorb any cheese, add water by the teaspoon. Transfer to a lightly floured surface and continue to knead by hand until well-combined; your dough should be springy and smooth.
- 3
Put the soft dough in a lightly greased bowl or 8-cup measure, cover, and let rise for about 2 hours, till very puffy.
- 4
Lightly grease a 14" to 15" covered stoneware baker or round covered baker. Or lightly grease a baking sheet, or line with parchment. Sprinkle semolina into the pan, or onto the baking sheet.
- 5
Gently deflate the dough. For one long loaf, shape it into a 13" log, and place in the stoneware baker. For one round loaf, shape it into a tight ball, and place in the round covered baker. Or, for two loaves, divide the dough in half, shape each half into a round or oval, and place both loaves on the prepared baking sheet.
- 6
Tent lightly with greased plastic wrap (or cover the stoneware baker with its lid), and let rise for about an hour, until noticeably puffy. Toward the end of the rising time, preheat the oven to 425°F.
- 7
Take the plastic off the bread. Spray it with water, and use a sharp knife to make three diagonal slashes in each loaf.
- 8
If you're using the stoneware pan, leave the cover on. Bake the bread for 30 minutes; remove the cover, and bake for an additional 10 minutes, until the bread is golden brown and a digital thermometer inserted into the center registers about 190°F to 200°F. If you're baking smaller loaves, check to see if they're done after 30 minutes.
- 9
Remove the bread from the oven, and take it out of the pan. If you've baked in the stoneware pan, loosen the edges, and carefully turn the bread out of the pan onto a rack to cool.