Savory loaves of rustic asiago artisan bread that are crunchy on the outside but soft and tender in the middle.
In a large bowl add the following: 3 cups water, 1 ½ tablespoons instant yeast, 1 tablespoon salt, 1 ½ cups grated asiago cheese and about 3 cups of the flour. Mix well. Then add the rest of the flour and mix. Cover with light dishcloth and let rise 2 hours (or up to 5 hours).
Bake by placing one loaf at a time in the 450 degree oven on the pizza stone (or overturned baking sheet) and then pouring 1 to 2 Cups of water into the shallow dish on the bottom rack. The quickly close the oven door. The steam from the water will evaporate during baking to give the crust a beautiful crispy texture. Bake for 20-25 minutes. Repeat this step with the remaining loaf.
1. If making this recipe ahead of time, follow step 1 and then let the bread rise for a couple of hours. Then cover the bowl with a tight-fitting lid and refrigerate for up to a week. When ready to bake, follow steps 2 through 5 increasing the rising time in step 2 to 1 ½ to 2 hours.