Fresh, homemade Asiago Cheese Bread is the ultimate savory loaf, with a golden crust, a soft, cheesy center, and bursts of nutty, melted Asiago in every bite. It’s perfect as a side for soups, salads, or pasta or simply toasted with butter. Once you try this, it’ll be hard to go back to store-bought bread!
Why You’ll Love This Recipe
- Rich, Cheesy Flavor: The sharp, nutty taste of Asiago is infused throughout the bread.
- Soft and Airy Inside: The perfect texture for sandwiches or to dip in soups.
- Easy to Make: A foolproof recipe that even beginner bakers can follow.
- Aromatic and Crusty: The smell of freshly baked bread with melted cheese will fill your kitchen!
Ingredients for Asiago Cheese Bread
- 3 ½ cups all-purpose flour
- 2 teaspoons sugar
- 2 ¼ teaspoons (1 packet) instant yeast
- 1 ½ teaspoons salt
- 1 cup warm water (about 110°F/45°C)
- ½ cup warm milk
- 2 tablespoons olive oil or melted butter
- 1 ½ cups shredded Asiago cheese, divided
- 1 teaspoon garlic powder (optional, for extra flavor)
- 1 egg, beaten (for egg wash)
Tools You’ll Need
- Mixing bowl
- Stand mixer (optional)
- Dough scraper or wooden spoon
- Baking sheet or loaf pan
- Pastry brush
How to Make Asiago Cheese Bread
- Activate the Yeast:
- In a small bowl, combine the warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy. If the mixture doesn’t foam, the yeast may be inactive, and you’ll need to start over with fresh yeast.
- Mix the Dough:
- In a large mixing bowl (or the bowl of a stand mixer), combine the flour, salt, and garlic powder (if using).
- Add the yeast mixture, warm milk, and olive oil or melted butter. Stir until a shaggy dough forms.
- Knead by hand for 8-10 minutes or using a stand mixer with a dough hook for 5-6 minutes until the dough is smooth and elastic.
- Incorporate the Cheese:
- During the last few minutes of kneading, fold in 1 cup of the shredded Asiago cheese, ensuring it’s evenly distributed throughout the dough.
- First Rise:
- Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Shape the Dough:
- Once risen, punch down the dough and shape it into a round boule or a loaf shape, depending on your preference.
- Place the dough on a baking sheet lined with parchment paper or in a greased loaf pan.
- Second Rise:
- Cover loosely with a towel and let rise again for 30-45 minutes, or until puffy.
- Top with Cheese and Bake:
- Preheat the oven to 375°F (190°C).
- Brush the top of the dough with the beaten egg for a golden crust, then sprinkle the remaining ½ cup of Asiago cheese over the top.
- Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve:
- Let the bread cool on a wire rack for at least 10 minutes before slicing. Serve warm or at room temperature.
Serving Suggestions
- Soup Companion: Pair it with tomato basil or creamy broccoli soup.
- Garlic Butter Toast: Spread with garlic butter and toast until golden.
- Sandwiches: Use for hearty deli sandwiches or grilled cheese.
- Dipping Bread: Serve with olive oil and balsamic vinegar for a delicious appetizer.
Tips for the Best Asiago Cheese Bread
- Room Temperature Ingredients: Ensure your milk and water are warm but not too hot to prevent killing the yeast.
- Don’t Skip the Second Rise: This step helps create a light, airy loaf.
- Use Fresh Asiago: Freshly grated Asiago melts better and adds more flavor than pre-shredded cheese.
- Optional Add-Ins: For more flavor, add chopped herbs like rosemary or chives.
Storage Instructions
- Room Temperature: Store in an airtight container or bread bag for up to 2 days.
- Freezer: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
- Reheating: Toast slices in the oven or under the broiler to bring back the crispy texture.
Frequently Asked Questions (FAQ)
Q1: Can I make this bread without a stand mixer?
Yes! You can knead the dough by hand. It may take a bit longer, but it’s just as effective.
Q2: Can I use a different cheese?
Definitely! Parmesan, sharp cheddar, or Gruyère would work beautifully as substitutes or additions.
Q3: How do I know if my dough has risen enough?
Poke the dough gently with your finger. If the indentation springs back slowly, it’s ready. If it springs back quickly, let it rise a bit longer.
Conclusion: A Cheesy Delight You’ll Crave!
Asiago Cheese Bread is one of those irresistible treats that’s as good fresh out of the oven as it is the next day toasted with butter. The nutty Asiago, fluffy interior, and crispy crust make it the perfect addition to any meal—or a snack all on its own!
Preparation Time: 20 minutes
Rising Time: 1 ½ – 2 hours
Cooking Time: 25-30 minutes
Nutritional Information (per slice)
- Calories: 210
- Protein: 7g
- Carbohydrates: 28g
- Fat: 6g
- Fiber: 1g
Get ready to enjoy the best cheesy bread you’ve ever made—don’t forget to share a loaf with friends (or keep it all for yourself)!
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Asiago Cheese Bread
- Total Time: 0 hours
Description
Fresh, homemade Asiago Cheese Bread is the ultimate savory loaf, with a golden crust, a soft, cheesy center, and bursts of nutty, melted Asiago in every bite. It’s perfect as a side for soups, salads, or pasta or simply toasted with butter. Once you try this, it’ll be hard to go back to store-bought bread!
Ingredients
Scale
- 3 ½ cups all-purpose flour
- 2 teaspoons sugar
- 2 ¼ teaspoons (1 packet) instant yeast
- 1 ½ teaspoons salt
- 1 cup warm water (about 110°F/45°C)
- ½ cup warm milk
- 2 tablespoons olive oil or melted butter
- 1 ½ cups shredded Asiago cheese, divided
- 1 teaspoon garlic powder (optional, for extra flavor)
- 1 egg, beaten (for egg wash)
Instructions
- Activate the Yeast:
- In a small bowl, combine the warm water, sugar, and yeast. Let sit for 5-10 minutes until foamy. If the mixture doesn’t foam, the yeast may be inactive, and you’ll need to start over with fresh yeast.
- Mix the Dough:
- In a large mixing bowl (or the bowl of a stand mixer), combine the flour, salt, and garlic powder (if using).
- Add the yeast mixture, warm milk, and olive oil or melted butter. Stir until a shaggy dough forms.
- Knead by hand for 8-10 minutes or using a stand mixer with a dough hook for 5-6 minutes until the dough is smooth and elastic.
- Incorporate the Cheese:
- During the last few minutes of kneading, fold in 1 cup of the shredded Asiago cheese, ensuring it’s evenly distributed throughout the dough.
- First Rise:
- Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until doubled in size.
- Shape the Dough:
- Once risen, punch down the dough and shape it into a round boule or a loaf shape, depending on your preference.
- Place the dough on a baking sheet lined with parchment paper or in a greased loaf pan.
- Second Rise:
- Cover loosely with a towel and let rise again for 30-45 minutes, or until puffy.
- Top with Cheese and Bake:
- Preheat the oven to 375°F (190°C).
- Brush the top of the dough with the beaten egg for a golden crust, then sprinkle the remaining ½ cup of Asiago cheese over the top.
- Bake for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve:
- Let the bread cool on a wire rack for at least 10 minutes before slicing. Serve warm or at room temperature.
Notes
- Room Temperature Ingredients: Ensure your milk and water are warm but not too hot to prevent killing the yeast.
- Don’t Skip the Second Rise: This step helps create a light, airy loaf.
- Use Fresh Asiago: Freshly grated Asiago melts better and adds more flavor than pre-shredded cheese.
- Optional Add-Ins: For more flavor, add chopped herbs like rosemary or chives.
- Prep Time: 20 minutes
- Rising Time: 1 ½ – 2 hours
- Cook Time: 25 minutes
- Cuisine: Italian
