Grilled Asiago Rounds
Grilled Asiago Rounds
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| Baking time: | |
| Total time: | Overnight, |
| Yield: | 16 small breads |
Ingredients
Overnight starter
- 3/4 cup King Arthur Unbleached All-Purpose Flour
- 1/2 cup water
- 1/8 teaspoon instant yeast
Dough
- All of the starter
- 3/4 cup plus 2 tablespoons water
- 1/2 cup semolina
- 2 teaspoons instant yeast
- 3 tablespoons olive oil
- 2 1/4 cups King Arthur Unbleached Bread Flour
- 1 1/2 teaspoons salt
- 1 1/2 cups freshly grated asiago cheese
- 2 tablespoons dried parsley, or 1/4 cup chopped fresh
- Olive oil spray for grilling
Directions
1. For the starter: In a small bowl, combine the flour, water, and yeast. Cover and let sit at room temperature for at least 8 hours, or overnight.
2. To make the dough: In the bowl of your mixer or the bucket of your bread machine, combine the starter, water, semolina, yeast, and olive oil, stirring until the mixture is smooth.
3. Add the flour, salt, cheese, and parsley, and mix until a soft dough forms. Knead the dough for 6 to 8 minutes until it's smooth and springy (or use the dough cycle on your bread machine).
4. Let the machine finish its cycle, or place the dough in an oiled bowl, cover with greased plastic wrap, and let rise until doubled, 45 minutes. It should look like this.
5. After the dough has risen, turn it out onto a lightly floured surface and divide it into 16 pieces. Roll each piece into a ball and let the dough rest for 10 minutes while you make sure the grill is hot and clean. You can refrigerate the dough, covered, for up to 3 hours at this point, if you need to adjust your timing or want to prep things ahead of time.
6. To grill the bread: Flatten the balls of dough to 4" rounds about 1/4" thick. Spray the dough lightly with some olive oil, and place it on a medium-hot section of the grill. After 2 minutes, give the dough a quarter turn without flipping it over to make nice diamond-shaped grill marks. Cook another 2 minutes, flip the dough over, and cover with an aluminum pie plate or metal bowl if you have one. Cook another 2 to 4 minutes, then remove from the grill and serve. Repeat with the remaining pieces of dough.
Reviews
03/19/2012- You can find several on the American Diabetes Association web site. I've koelod at a couple and there are some recipes that look pretty good. The recipes include carb counts, food exchanges, calorie counts, and a whole lot more. You can also find them at Borders or Barnes and Noble look in the health care section.
11/03/2011- Hi! I didnt make a mistake! Its 'braaied' not "braised' chops! In South Africa its a disgrace to change the word 'braai' to anything else! It means to cook outside on the grill and its a huge part of everyone's life and essential on any day out at the beach or in bush or just at home in the garden. Just on a lighter note!
- 11/02/2011
- Hi everyone! I made the grilled asiago rounds and I am pleased to say that it was really delicious! I used gouda cheese but next time I will try using cheddar for a stronger flavor. I shaped the dough into 16 balls and cooked some for lunch and kept the remainder in the fridge. In the evening I cooked a few and finished the last batch the next day. They all turned out beautifully fresh each time and are perfect for having fresh hot breads in a hurry! I cooked them on the stove in in a grill pan and didn't find it necessary to cover. It was supposed to be served with braised (bbq) chops but the weather decided otherwise! All in all a great recipe!
09/20/2010- I finally got around to trying this recipe over the weekend. Since I have a dairy allergy, I substitured a soy mozzarella cheese and used my bread machine on the dough setting to combine. They came out great!
- 09/01/2009
- These were fantastic! Made the dough in my bread machine, shaped the rounds and refrigerated until ready to bake. Used a large aluminum roasting dish to cover them and grilled 8 at a time on my gas grill. The only thing I'd adjust is the temperature. Instead of medium high, next time I'll grill them on medium. The flavor is wonderfully cheesy -- shared some with my coworker and her family and they want the recipe. My daughter loves them -- especially when dipped in ranch dressing. Had with grilled pork loin roast the first night and a bell pepper-onion sauced pasta the next. Will definitely make again.
- 08/23/2009
- Fantastic taste! I didn't have an aluminum pan but they still grilled perfectly. Loved splitting them in half for sandwiches. Delicious!
- 08/07/2009
- i love this! so did my guests. i served it with gazpacho and a bean salad that included fresh peaches and grilled corn. perfect summer meal.
- 07/31/2009
- I want to thank you for the Nutritional Label - being just diagnosed with Type 2 Diabetes - this really helps - I'll be able to enjoy baking and being able to eat what I bake again. Thanks - you guys are great!
