C'est excellent mais attention aux odeurs. La cuisson révèle toute la force du fromage.
En bouche, le gout est plus délicat !
À refaire sans hésiter.

Attention ! En suivant le temps indiqué, il manque légèrement de cuisson au centre du pain. Cependant, il était déjà bien bruni sur le dessus. Il faudra le couvrir de papier aluminium pour continuer la cuisson sans brûler le dessus.

Ingredients for the dough

• 1 pkg. Red Star Platinum yeast
• ¼ Cup warm water
• 1 Cup warm milk
• 3 ¼- ½ Cup unbleached, all-purpose flour
• 1 tsp. salt
• ¼ tsp. coarse ground pepper
• 2 Tbsp. butter, softened
• 1¼ Cup finely shredded Asiago cheese

Ingredients for the topping

• 1 egg, well-beaten
• ¼ Cup finely shredded Asiago cheese

Instructions

1. Place warm water and yeast in EZ DOH bucket and stir to dissolve yeast. Let rest 1 minute.
2. Add one cup of flour, then additional dough ingredients.
3. EZ DOH-it for 2-3 minutes, or until dough is smooth and soft and all ingredients are incorporated, adding additional flour, as necessary, if the dough is too sticky.
4. Remove dough from bucket, spray bucket with cooking spray, “smooth” dough and replace in bucket.
5. Cover and let rise until doubled.
6. Punch down the dough and remove it from the bucket.
7. Form into one large French-style loaf, or two smaller loaves.
8. Place on a lightly-greased baking sheet or in two smaller lightly-greased loaf pans.
9. Cover with a clean dishtowel and let rise until doubled, usually 30-45 minutes.
10. Preheat oven to 375°F.
11. Lightly “slash” the tops of the loaves with a sharp serrated knife.
12. Brush the tops with the beaten egg, then sprinkle with the cheese.
13. Bake for 30-35 minutes, or until lightly browned.
14. Remove from pan and let cool on a wire rack. ENJOY!!!

• 3 cups flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon cayenne
• 1 teaspoon cumin
• 1 teaspoon jalapeno powder (substitute with smoked paprika)
• 2 tablespoons sugar
• 2 1/4 cups grated sharp cheddar cheese
• 12 ounces beer (dark ale or porter/stout. No lager) (1 bottle)
• 1/4 cup melted butter

1. Preheat oven to 350 degrees Fahrenheit
2. Mix all ingredients except butter and 1/4 cup of cheese in a big bowl
3. Mix well. Grease 9x5 bread pan and place dough in the pan
4. Cover top with melted butter and remaining cheese
5. Bake for 50 minutes to an hour and enjoy.

I will be adding fresh diced jalapenos to the next batch for some extra flavor and texture.

Edit : c'est vraiment très bon. Malheureusement, c'est aussi addictif.

Une spécialité argentine qui à l'air vraiment intéressante. À essayer.

D'autres recettes :

• Argentina: Fugazzeta
• Fugazzeta - Stuffed Argentinian-Style Pizza

Pour la taille de mon moule, j'ai fait une demi recette sauf pour la sauce et le fromage. Je trouvais que mon test précédent n'était pas assez parfumé.

Ingredients

• 1¾ cups whole milk
• 2 tablespoons unsalted butter, at room temperature
• 2 tablespoons sugar
• 1 (¼-ounce) package instant dry yeast
• 4 cups unbleached all-purpose flour, plus more for kneading
• Vegetable oil or nonstick cooking spray, as needed
• 2 teaspoons kosher salt
• ¼ cup Sriracha
• 1 cup (4 ounces) shredded sharp Cheddar cheese

Preparation

1. In a small saucepan over medium-low heat, warm the milk, butter, and sugar, stirring occasionally. Remove from the heat as soon as the butter melts. The liquid should be lukewarm to the touch, around 100°F. Allow it to cool to that temperature if necessary. Sprinkle the yeast over the milk mixture and let sit for 10 minutes to proof. After about 10 minutes, there should be a layer of froth on the surface of the mixture, which signifies that the yeast is viable and ready to sacrifice its own life in the name of good bread.
2. In a large bowl, mix together the flour and salt. Pour the milk and yeast mixture into the bowl of flour and mix with a wooden spoon until a soft, ragged mixture is formed. Transfer the dough to a well-floured work surface and knead for 1 minute. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and allow it to rest, undisturbed for 20 minutes.
3. After its rest, turn the dough back out onto the well-floured work surface and knead until a soft, elastic dough results, 3 to 5 minutes. Transfer the dough once more to the lightly oiled bowl, cover, and allow it to rest in a warm area of the house until doubled in size, about 2 hours.
4. Transfer the dough to the work surface and, using your hands, gently flatten into a 9-inch-wide rectangle. Spread the Sriracha over the dough, leaving a 1-inch border around the outside edges free of Sriracha. Sprinkle the cheese evenly over the Sriracha, respecting the same border. It is this border that allows the dough to seal properly in the next step.
5. Roll the dough up tightly, lengthwise, similar to making a jelly roll. Press down on the last roll to seal and make a seam. Lightly oil a 9 by 5-inch loaf pan. Put the dough, seam side down, into the pan. Cover and return to the warm spot until the dough has again doubled in size and is cresting over the top of the pan, 2 to 2 1/2 hours.
6. Preheat the oven to 400°F. Just before baking, make a 1/4-inch-deep slit down the center of the loaf using a serrated knife. Place the loaf pan on the center rack of the oven. Spray the inside walls of the oven and the top of the loaf with a generous misting of water to create steam. Quickly close the oven door and bake for 30 minutes. Remove the loaf from the pan and continue baking for an additional 10 to 15 minutes. The center of the loaf should register 190°F on a thermometer and the bottom of the loaf should sound hollow when tapped. Let the bread cool completely on a cooling rack before slicing for best results. Store refrigerated in an airtight container for up to 3 days.