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