Semolina Bread with Asiago, Parmesan and Sundried Tomato

If my first love is my husband , then I guess my second love is cheese and maybe my third is freshly baked bread. All that's to say, is that if there’s a cheese bread recipe out there I will find it and make it. The recipe for this beauty is essentially the Three Cheese Semolina Bread on King Arthur Banking and I absolutely recommend giving it a try.  I made mostly as written, but substituted for ½ cup sundried tomatoes for one of the cheeses (the provolone) and added a little extra Asiago. It was easy to make and absolutely delicious with a crisp exterior and soft interior. I love the tang from the strong cheeses and tomatoes. The recipe has an accompanying blog post that includes photos for shaping the loaf I found helpful. Mine did not rise as high as the photos in the blog post.  I think next time I'll give the second rise a little more time to see if gets any taller. I used a large, covered bread baker, but they also include instructions for baking it on a sheet pan.

I served the bread as part of a charcuterie board, then served the leftovers lightly toasted with a light spread of hummus. It would also be amazing with a cup of rich tomato soup.

If the idea of an Asiago cheesey bread sounds good to you but find yeast breads intimidating, I also like this Rosemary, Asiago & Olive Bread also on King Arthur. It's a simple stir-together recipe, though it does call for some of their specialty ingredients.

Semolina Bread Recipe:

Find it on King Arthur Baking:
https://www.kingarthurbaking.com/recipes/three-cheese-semolina-bread-recipe

Yield:
1 large loaf

Difficulty:
Making the bread was pretty easy, everything just goes in the mixer and I followed the blog post for the shaping technique.