INGREDIENTS: 3 1/2 to 3 3/4 cups Gold Medal® Better for Bread™ bread flour or Gold Medal® all-purpose flour 1 teaspoon granulated sugar 1 package regular or fast-acting dry yeast (2 1/4 teaspoons) 1 1/4 cups water 2 tablespoons olive or vegetable oil 2 teaspoons dried rosemary or thyme leaves, if desired 1 teaspoon salt 1 1/4 cups diced Asiago, Swiss or other firm cheese Cooking spray for greasing bowl and cookie sheet DIRECTIONS: 1. In a large bowl, stir 1 1/2 cups of the flour, the sugar and yeast until well mixed. In a 1 1/2-quart saucepan, heat the water over medium heat until very warm and an instant-read thermometer reads 120°F to 130°F. Add the warm water to the flour mixture. Beat with a wire whisk or an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula. Cover bowl tightly with plastic wrap; let stand about 1 hour or until bubbly. 2. Stir in the oil, rosemary and salt with a wooden spoon. Stir in enough of the remaining flour, 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle. Cover with plastic wrap; let stand 15 minutes. 3. Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading 5 to 10 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Knead in 1 cup of the cheese. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl tightly with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough. 4. Lightly spray a cookie sheet with the cooking spray. Sprinkle flour lightly on a countertop or large cutting board. Gently push your fist into the dough to deflate it. Place dough on floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on the cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap; let rise in a warm place 45 to 60 minutes or until dough has almost doubled in size. 5. Move oven racks to lowest and middle positions. Place an 8-inch or 9-inch square pan on the bottom oven rack; add hot water to the pan until about 1/2 inch from the top. Heat the oven to 450°F. 6. Pour a small amount of cool water into a clean spray bottle. Spray the loaf lightly with water; sprinkle with a small amount of flour. With a sharp serrated knife, carefully cut a 1/2-inch-deep slash lengthwise down the center of the loaf. Sprinkle the remaining 1/4 cup cheese into the slash. 7. Bake 10 minutes. Reduce the oven temperature to 400°F. Bake 20 to 25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to a cooling rack. Cool 30 minutes before slicing; cut with a serrated knife.

Brine: Add 1/2 cup salt, 1/2 cup sugar to 4 quarts water. Submerge ribs and refrigerate 1-2 hours. When done, rinse ribs and put in an aluminum baking pan. Prepare Rub: 1 tablespoon sweet paprika 1 1/2 teaspoons chili powder 1 3/4 teaspoons ground cumin 1 1/2 teaspoons dark brown sugar 3/4 teaspoon table salt or 1 1/2 teaspoons kosher salt 3/4 teaspoon dried oregano 3/4 teaspoon ground black pepper 1 teaspoon ground white pepper 1/2 teaspoon cayenne pepper While ribs are brining, cover two cups wood chips with water and soak 30 minutes, then drain. Combine spice rub ingredients in small bowl. When ribs are out of brine and dried, rub each side of racks with rub; refrigerate racks 30 minutes. To barbecue the ribs: Place soaked wood chips in small disposable aluminum pan, set pan on burner that will remain on. Turn all burners to high, close lid, and heat grill until chips smoke heavily, about 20 minutes. (If chips ignite, extinguish flames with water from squirt bottle.) Scrape grill grate clean with wire brush; turn off burner(s) without wood chips. Arrange ribs on cool side of grill and cover (grill temperature should register about 275 degrees on grill thermometer). Cook for 3-4 hours, until meat easily pulls away from bone, flipping rib racks, switching their position so that rack that was nearest fire is on outside, and turning racks 180 degrees every 30 minutes. Note: I put the ribs in an aluminum pan on the cool side of the grill. After the smoke subsided (eventually the wood all gets used up, I poured about a cup of BBQ sauce around the sides of the ribs (not on them) and covered the whole deal with aluminum foil. I wanted to get some steam going in there. For the last 15 minutes, I removed the ribs from the pan, raised all the burners to high, and basted with some more BBQ sauce to build up a nice saucy crust. The ribs were tender, juicy, and delicious. Recipe modified from version found on Cooks Illustrated.