Ingredients

• ¼ tsp. Red Star Platinum yeast
• 1 ¾ Cup warm water
• 3 Cups unbleached, all-purpose flour (or bread flour)
• 1 ½ tsp. salt
• 1 Cup finely grated asiago cheese
• 2 tsp. dried basil
• ½ Cup chopped sun-dried tomatoes

Instructions

1. Dissolve the yeast in the warm water in the EZ DOH bucket. Let rest 1 minute. Add remaining ingredients and “EZ DOH-it” till well-combined. The mixture will be sticky!
2. Cover the bucket with a plate or plastic wrap and let it sit on the counter for 12-18 hours.
3. Sprinkle a generous amount of flour on a kitchen surface and carefully “pour” dough onto the floured surface and form/pat/push it gently into a ball.
4. Sprinkle with additional flour and let rest for 20 minutes.
5. At this point, because this dough is so “loose”, I like to use some type of form. Usually, I used a double French bread form, lined with baking parchment.
6. Using a VERY sharp knife, or a bench knife, carefully cut the dough in two.
7. Now comes the messy part: With a generous amount of flour and a bench knife, push each dough piece “in” on the sides and lengthen it.
8. Carefully and quickly, pick it up and place it on one of the parchment-lined forms, lengthening it as you lay it in.
9. Repeat with the second piece. (Ta-da- the worst is over!).
10. Lightly sprinkle with flour, cover and let rise 1-2 hrs.
11. Heat the oven to 425 thirty minutes before baking.
12. Bake for 30-45 minutes, until nicely browned.
13. Remove from oven and cool on a wire rack.