Three-Cheese Semolina Bread

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Yield: 1 large or 2 smaller loaves

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With grated Parmesan in the dough, and chunks of Asiago and provolone studded throughout, this bread is a cheese-lover's dream come true.

Three-Cheese Semolina Bread

star rating (37) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 large or 2 smaller loaves
Published: 04/20/2010

Ingredients

Directions

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1) Combine everything but the three cheeses, and beat on medium speed of an electric mixer to make a soft, smooth dough. It may or may not clear the sides of the bowl; either way is just fine. Switch to the dough hook, and knead for about 5 minutes.

2) Add the three cheeses, and mix until well combined.

3) Put the soft dough in a lightly greased bowl or 8-cup measure, cover, and let rise for about 2 hours, till very puffy.

4) Lightly grease a 14" to 15" covered stoneware baker. Or lightly grease a baking sheet, or line with parchment. Sprinkle semolina into the pan, or onto the baking sheet.

5) Gently deflate the dough. For one long loaf, shape it into a 13" log, and place in the stoneware baker. For two loaves, divide the dough in half, and place both halves on the prepared baking sheet.

6) Tent lightly with greased plastic wrap (or cover the stoneware baker with its lid), and let rise for about an hour, till noticeably puffy. Towards the end of the rising time, preheat the oven to 425°F.

7) Take the plastic off the bread. Spray it with water, and use a sharp knife to make three diagonal slashes in each loaf.

8) If you're using the stoneware pan, leave the cover on. Bake the bread for 30 minutes; remove the cover, and bake for an additional 10 minutes, till the bread is golden brown and an instant-read thermometer inserted into the center registers about 190°F to 200°F. If you're baking smaller loaves, check to see if they're done after 30 minutes.

9) Remove the bread from the oven, and take it out of the pan. If you've baked in the stoneware pan, loosen the edges, and carefully turn the bread out of the pan onto a rack to cool.

Yield: 1 large or 2 smaller loaves.

Reviews

1 234  All  
  • star rating 03/07/2015
  • Kilau from KAF Community
  • Great tasting but need a little more guidance on how stiff or wet the dough should be prior to adding the cheeses. One of the reviews mentions this is a wet dough but an 1/8 of a cup of water makes a hugh difference (recipe calls for 1 to 1 1/8). Any guidance on what the proper hydration should look like?

    The dough should stick to the bottom of the mixing bowl but pull away from the sides. It should be tacky- your finger will stick to the dough but then pull away cleanly. Happy baking! Laurie@KAF

  • 01/23/2015
  • Beth from atlanta, ga
  • Was wondering about baking this in a bread machine... any recommendations on tweaking the recipe?
    This isn't a great recipe for the machine, it's a bit too rustic. If you do give it a try, let us know how it goes. ~ MJ
  • star rating 09/02/2013
  • Kim from Joliet, IL
  • I've made this bread many times. During the summer, my husband often requests it so we can pick out cheeses from our local farmer's market. I usually add only half the asiago, and substitute the other half with parmesan; we also use an aged cheddar blue instead of regular cheddar, it adds a nice tang. Delicious!!!!
  • star rating 04/01/2013
  • Kshoe1 from Chicago
  • I used 2 cups sharp cheddar, shredded. 1 cup parmesan shredded. 1/2 cup cheddar cheese powder (I already had and wanted to use) I also used a tblsp of dijon mustard and a pinch of cayenne pepper. Mine took a long time to rise possibly from the cheese being fine and almost blending into the batter increasing the fat (as opposed to the cheese in hunks and the dough rising around it) and I freaked a little. Next time I will give it a sponge first to help it out. I also had trouble with it getting too brown too quickly. I can adjust for that. HOLY MOLY it tasted like a hot cheez-it. It was the most delicious bread ESPECIALLY hot out of the oven. It had a fine texture (no holes obviously) and was soft and soooo delicious. I will do this over and over with different cheese/flavoring. Next time I am going to add some horseradish. LOVED IT.
  • star rating 03/14/2013
  • kendal from
  • star rating 02/15/2013
  • striderkulik from KAF Community
  • Disappointing! The dough worked up very stiff in the mixer, and as we are at 8200' I added a small amount of water beyond the recommendation to make a smooth dough. Kneaded per recommendations but then the cheese was very difficult to incorporate. (I only added 2 cups, BTW.) Nevertheless, rose beautifully and I greased a 9x5 pan well, deflated the dough, and shaped it for 2nd rise. Rose beautifully! I baked in the oven for 40 mins, looked so great, cooled the loaf and then when I turned it out of the pan it split completely horizontally, with half the loaf still in the pan. So frustrated. Needless to say it resides in the trash can now, and I have been baking for, what, close to 50 years. Not happy.
    We're not happy with these results, either. The culprit is adjusting this recipe to bake at high altitude. Please call our baker's hotline at 855-371-2253 or you can also look at high altitude adjustments on our website. We look forward to your call or posting of the next successful result. Irene @ KAF
  • 01/30/2013
  • Sue from Ellicott City, MD
  • Can this be made in a round stoneware baker? If so, one loaf or two per recipe.
    Great question, Sue! Yes, I would bake the entire loaf in a round stoneware baker, but be aware this is a 3-cup+ recipe, so the dimensions need to be large enough to accommodate the bread dough. We even baked it as baguettes, on a parchment-lined sheet tray, as well in two 9" cake pans! The possibilities go on... Kim@KAF


  • star rating 11/17/2012
  • Linda from
  • Easy and forgiving dough. The dough was stiff after I added the cheese, and I realized I shorted almost 1/4 cup of water to the dough. I was concerned that the bread would not turn out and I would have wasted so much cheese, but I was wrong! The bread rose and baked beautifully. My husband said it is the best cheese bread yet. Definitely a keeper!
  • star rating 10/06/2012
  • geogal34 from KAF Community
  • I've been looking for a nice cheese bread that rivals the expensive one we've been getting at farmers market and this is it! I ended up using just cheddar and only about 8 or 9 oz since it was all chunks, 3 cloves of minced garlic, and a 9x5 loaf pan since that's what I had. Looking forward to trying all sorts of other cheeses too.
  • star rating 04/26/2012
  • alia26 from KAF Community
  • I absolutely love KAF. I can't even begin to say how often I have their products shipped to my home, send items to others as gifts, use their recipes, or ogle (and drool) at the pictures of their finished products and this bread is no exception. I also LOVE good quality melty cheese and this recipe combines both my loves. I have made this recipe several times and unfortunatly can't manage to get the cheese to melt, studded throughout the bread to create the fabulous holes pictured. Instead, my cheese seems to migrate together, no matter when I have added it to the kneading process, and it melts in one long area, usually in the middle toward the bottom, creating one large cheese hole pocket. :( I did recently read a "trick" to coat the cheese in a little yellow cornmeal before adding it to the dough, similar to how some bakers coat their fruit in flour before adding it to batter so the fruit won't fall to the bottom of the pan during baking. I had thought about coating the cheese in a little of the semolina before adding, but I think I will try this cornmeal "trick" first to see if it will help me. This is a wonderful bread with great flavor and it now has become a personal imperative to achieve the same lovely results as the picture posted for the recipe.
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