Asiago Baguettes

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A couple months ago, I boughta block of Asiago cheese.  I used a bitof it in one recipe and promptly forgot about it.
Lucky for me, the cheese hadnot started growing any mold when I rediscovered it, but I knew its days wereprobably numbered. 
I could’ve thrown into somehomemade mac & cheese, but I have recently given up on homemade mac &cheese because 1) my boys scream and refuse to eat it 2) it’s always grainy,even if the recipe says its not, 3) my boys scream and refuse to eat it. 
There’s only so much screaminga Mama can take.  Mac & cheese wasout.
So what’s the next best thingto do with cheese?  Toss it into somebuns!  These baguettes have just the rightamount of cheese, you can taste it, but it isn’t overpowering.  These baguettes are also extremely versatile,being equally delicious paired with a nice hardy stew, or as a simple sandwich bread.

Asiago BaguettesAn Amy’s Cooking AdventuresOriginal Recipe

2 cupswarm water (around 110 degrees F)2packages (4 ½ tsp) active dry yeast1/3cup sugar1/3cup solid vegetable shortening2 eggs1 tspsalt¼ cupvital wheat gluten1 ¾cups all purpose flour1 cup Asiagocheese, freshly shredded4 ½cups whole wheat flour

Garnish2 tbspmilk1 cupAsiago cheese½ tspgarlic powder

In thebowl of stand mixer, combine the water, yeast, sugar, shortening, eggs, salt,and vital wheat gluten and all purpose flour.  Beat with the paddleattachment on medium speed until smooth, about 2 minutes.  Turn the mixer to low and stir in the Asiagocheese.
Switchto the dough hook and gradually add the whole wheat flour.  Knead with thedough hook on medium-low speed until the dough pulls away from the sides ofbowl; kneading for 5 minutes after the flour has been incorporated.  Turn the dough out onto a lightly floured surface and knead a couple times toform a smooth ball.  Place the dough in a greased bowl and lightly spraythe top of the dough ball with nonstick spray.  Cover the bowl lightlywith plastic wrap and put in a warm place to rise until the dough is light anddoubled; about 1 hour.
Preheatthe oven to 375 degrees F.
Punchthe dough down.  Cut the dough into 5 ounce pieces.  Toss each pieceagainst the counter once of twice to remove any remaining air bubbles. Form each ball into an oblong shape. Bring the edges of the dough down to the bottom and pinch tightly. Place the rolls, seam side down, 2-3 inches apart onto baking sheets. Cover the trays with a damp towel and allow to rise until they feel soft andlight; 20-30 minutes.
Tosstogether the remaining cheese and garlic powder.
Quicklyscore the top of each roll with a sharp knife. Then, brush the tops and sides of the rolls with the milk and sprinklewith the cheese mixture.  Place the rolls into the preheated oven and bakefor 15-20 minutes or until golden brown and a thermometer inserted into thecenter of a roll reads 180-190 degrees F.  Move to wire racks and coolcompletely.

Makesabout 10 baguettes
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