Garlic and Asiago Cheese Pull-Away Bread

Ingredients:

• 450 g frozen white bread dough, thawed
• 4 tablespoons unsalted butter, room temperature
• 2 tbsp chopped fresh parsley
• 2 cloves garlic, grated
• 1/4 tsp red pepper flakes
• 1 cup grated Asiago cheese

Preparation:

1. On a lightly floured work surface, roll and stretch the dough into a 12-inch square. In a bowl, combine the butter, parsley, garlic, red pepper flakes, and a generous pinch each of salt and black pepper. Spread over the dough; sprinkle with 3/4 cup grated Asiago, pressing the cheese lightly into the dough. Cut the dough into 16 small squares and stack them into 4 piles of 4 squares each.
2. Place each stack on its side in a greased 9 x 5-inch loaf pan. Carefully separate the layers of dough to fill the pan. Sprinkle with the remaining 1/4 cup asiago.
3. Cover the dough loosely with plastic wrap and place in a warm place until doubled in size, 1 to 2 hours.
4. Preheat oven to 350°F (175°C). Bake the bread until golden brown and cooked through, 40-45 minutes (cover with foil if the bread is browning too quickly). Let cool in the pan for 15 minutes, then loosen the edges of the bread from the sides of the pan with a knife. Transfer to a plate and let cool for 30 minutes.