Cheesy Bread: Open-Faced Asiago Breakfast Sandwiches

Remember that miraculous no-knead bread I made a few months ago? Well, it gets better. You can make it with cheese! Los Angeles has been a cold, damp, and dreary place this week. The rain hasn’t stopped pouring in three days. But there’s no better way to fight the dreary drizzle blues than to bake up this loaf of warm fragrant homemade bread.

I used Asiago for this loaf but you’re welcome to use your favorite kind of firm cheese. The smell of the cheese baking inside the bread will make you so happy you’ll forget about the dreadful weather. Within 24 hours of removing the bread from our oven, the bread had been completely devoured. Clearly, it’s irresistable. We finished our loaf for breakfast topped with fried egg, basil and baby heirloom tomatoes. A simple, elegant, holiday brunch.

Happy holidays!


Open-Faced Asiago Breakfast Sandwiches

For Bread

  • 3 cups bread flour
  • 2 cups Asiago cheese cut into 1/2 inch cubes
  • 1/2 teaspoon salt
  • 3/4 teasopoon active dry yeast
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/3 cups cool (55-65 degree) water
  • additional flour for dusting

In a large bowl, stir together flour, cheese, salt and yeast.  And the water and with a spatula or your hands, or both, combine until it forms a wet sticky dough. If it’s not sticky enough, add another tablespoon or two of water. Cover with plastic wrap and let sit at room temperature out of direct sunlight for 12 to 18 hours.

After dough has risen for 12 to 18 hours, dust a wooden cutting board or work surface of your choice with flour. Use a spatula to transfer the dough on to the floury board. Fold the sides of the dough up to the center to form a round ball of dough. If it’s super sticky add a little more flour.

Place a cotton kitchen cloth on the counter or work surface and dust generously with flour or cornmeal and carefully place the perfect ball of dough on to the cloth. Loosely wrap the cloth around the dough and let rise for another hour or two.

Thirty minutes before the end of the second rise, preheat the oven to 475 degrees. Place the oven-proof 4 ½ to 5 ½ quart heavy pot with lid in the center rack of the oven.

When the dough has doubled in size it is time to carefully remove the pot from the oven with pot holders and place the dough, seem side up into the pot. You will know if the dough is ready to bake if you press into it and it makes an indentation that holds.

Once the dough has been placed seam side up in the pot, cover the pot and return to the oven. Bake with lid on for 30 minutes. After 30 minutes remove the lid and bake for another 15 minutes. The bread should be a dark brown color but not burnt. Remove from oven and carefully place bread on metal rack. Let cool completely before cutting. This usually takes at least an hour.

For Sandwiches

  • 2 slices of Asiago bread (1 inch thick)
  • 1/ tab
  • 2 free-range organic eggs
  • basil leaves
  • 3 miniature heirloom tomatoes thinly sliced
  • fresh cracked black pepper
  • a pinch of fleur de sel

Melt butter in non-stick skillet over medium heat. Add eggs and fry for about 2 minutes. Carefully flip eggs and place tomato slices on top. Sprinkle with basil leaves, fresh cracked black pepper and a pinch of fleur de sel. While eggs are frying, toast Asiago bread. The eggs will be ready when they appear crisp around the edges. Place toasted bread on plates and careful place fried eggs with basil and tomato a top toasts and serve.

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Filed under Bread, Brunch, Eggs, Heather Platt

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