Asiago Bread
A golden, crusty Asiago Bread made with bread flour, butter, milk, and shredded Asiago cheese — soft inside, perfectly cheesy, and irresistibly aromatic.
Every great bread recipe has a backstory, and my Asiago Bread began with a stubborn craving and an empty bakery shelf. One rainy Sunday, I walked into my favorite café only to find the last slice of their famous Asiago loaf gone. The disappointment was real — dramatic sigh and all. So, I decided to recreate it in my own kitchen, armed with a whisk, a dream, and way too much cheese. After a few gloriously messy experiments (one of which resembled a sad pancake), I finally baked the perfect loaf — golden crust, tender crumb, and that rich, nutty flavor of Asiago cheese melting through every bite. This bread became my comfort, my weekend ritual, and occasionally, my excuse for eating an entire loaf “for testing purposes.”
🌟 Why You’ll Love This Asiago Bread:
Ah, where do I begin? If comfort had a scent, it would smell like freshly baked Asiago Bread. The combination of buttery richness and savory cheese creates a flavor that’s simply irresistible — the kind of bread that doesn’t need butter, but let’s be honest, you’ll still add some.
Key Highlights:
- Cheese Lover’s Dream: Every bite is laced with gooey, melted Asiago cheese, giving your kitchen that “Italian bakery” aroma we all crave.
- Perfectly Crusty Texture: Thanks to bread flour and a little patience, this loaf has that crispy, golden exterior with a pillowy interior.
- Foolproof for Beginners: No complicated steps or wild yeast adventures — just a straightforward, comforting process that anyone can master.
- Versatile Delight: Toast it, dip it in soup, or use it as a sandwich base — it’s the MVP of homemade breads.
- Impress Without Stress: It looks like something straight out of a bakery window but takes less effort than finding your keys in the morning.
🧀 Ingredient Notes for Asiago Bread:
Before we dive into mixing and kneading, let’s talk ingredients. Understanding why each one matters is the secret to turning good bread into great bread.
Ingredient Breakdown:
- Bread Flour: The backbone of our loaf. It gives structure and chewiness — that satisfying “bakery bite” that all homemade breads dream of.
- Instant Yeast: Our quiet overachiever. It makes the dough rise beautifully without any drama or waiting around.
- Salt & Sugar: The dynamic duo that balances flavor and helps control the yeast’s enthusiasm. Without them, you’d have bland chaos.
- Butter & Milk: They bring tenderness, richness, and that comforting homemade taste. Think of them as the bread’s spa treatment.
- Asiago Cheese: The star of the show — bold, nutty, and slightly tangy. It melts into the dough and crisps beautifully on top, giving the loaf its signature cheesy crown.
- Egg Wash: A little egg and water brushed on top for that golden glow that screams “I know what I’m doing” (even if you don’t).
🍞 How To Make Asiago Bread Step-by-step:
Baking Asiago Bread is a bit like a love story — slow, patient, and oh-so-rewarding. Here’s how you’ll turn a few humble ingredients into a loaf worthy of applause.
1. Mix the Dry Ingredients:
In your stand mixer bowl, whisk together the flour, yeast, salt, sugar, and pepper. This not only combines them evenly but also ensures the yeast doesn’t get overwhelmed by direct contact with salt right away.
2. Warm the Milk & Butter:
Heat your milk just enough to melt the butter — not hot, not cold, but the sweet spot around 120–130ºF. Too hot and you’ll send the yeast into early retirement; too cold and it won’t wake up at all.
3. Bring It All Together:
Pour the warm mixture into the dry ingredients and mix until smooth. Add shredded Asiago cheese — yes, all that glorious cheese — and mix just until combined. At this point, the dough should look soft, slightly sticky, and smell like heaven.
4. Knead That Dough:
Switch to the dough hook and knead for about 5 minutes. You’re looking for elasticity — when you poke it, it should bounce back like a well-rested marshmallow.
5. Let It Rise (and Shine):
Lightly oil a bowl, drop the dough in, turn it over once, cover, and let it rise somewhere warm. About 30–45 minutes later, it should be nearly doubled — plump, happy, and ready for shaping.
6. Shape the Loaves:
Punch down the dough gently (it’s therapeutic, really), then divide it in two. Shape each piece into a loaf and set them on a parchment-lined baking sheet. Cover and let them rest again — even bread deserves a second nap.
7. The Grand Finale:
Preheat your oven to 375ºF. Brush the loaves with egg wash, sprinkle that remaining Asiago cheese, and bake until golden brown and fragrant. About 30–35 minutes later, you’ll have loaves that look too good to share.
8. Cool, Slice & Admire:
Let your Asiago Bread cool a little before slicing — I know it’s hard, but patience pays off. Once it’s ready, enjoy it warm with butter, or just stand in the kitchen nibbling “test slices.”
🧊 Storage Options
Asiago Bread keeps beautifully for a few days — if it lasts that long. Wrap the cooled loaf tightly in foil or plastic wrap and store it at room temperature for up to 3 days. For longer storage, freeze it whole or sliced in an airtight bag for up to 3 months. Just pop a slice in the toaster when the craving hits — it tastes just as magical as the day it was baked.
🔄 Variations & Substitutions for Asiago Bread:
Sometimes you run out of ingredients or want to jazz things up a little. Don’t worry — I’ve got you covered.
Creative Twists:
- Cheese Swap: Out of Asiago? Try Parmesan for a saltier punch or Sharp Cheddar for a gooier vibe. Each variation brings its own delicious personality.
- Add Herbs: Mix in rosemary, thyme, or garlic powder for a fragrant loaf that smells like an Italian kitchen in full swing.
- Make It Spicy: A pinch of red pepper flakes or diced jalapeños can add a playful kick to your Asiago Bread.
- Go Whole Wheat: Replace half the bread flour with whole wheat for a denser, heartier loaf that pairs beautifully with soups and stews.
- Mini Loaves: Instead of two large loaves, divide the dough into smaller portions for adorable personal breads — perfect for gifting or, let’s be honest, hoarding.
🧀 Asiago Bread
Ingredients
For the Dough:
- 3 ¼ cups bread flour divided (all-purpose flour may be substituted)
- 1 package instant yeast 2 ¼ teaspoons
- 1 ½ teaspoons salt
- 1 teaspoon granulated sugar
- ¼ teaspoon black pepper
- 1 ¼ cups 2% milk
- 2 tablespoons salted butter
- 1 ½ cups shredded Asiago cheese divided
For the Egg Wash:
- 1 large egg
- 1 tablespoon warm water
Instructions
- Combine Dry Ingredients: In the bowl of a stand mixer, whisk together 1 ½ cups of bread flour, instant yeast, salt, sugar, and black pepper. Ensure the ingredients are evenly distributed before proceeding.
- Prepare the Milk Mixture: In a microwave-safe bowl, combine milk and butter. Heat until the mixture reaches approximately 120–130ºF, just warm enough for the butter to begin melting. The temperature should be ideal for activating the yeast without destroying it.
- Form the Dough: Pour the warm milk mixture into the dry ingredients and mix on low speed using the paddle attachment until the mixture becomes smooth. Add 1 ¼ cups of shredded Asiago cheese and continue mixing until evenly incorporated.
- Add Remaining Flour: Gradually incorporate the remaining flour to create a soft dough. Switch to the dough hook and knead for approximately 5 minutes. The dough should remain slightly sticky and elastic, adhering lightly to the bottom of the mixing bowl.
- First Rise: Lightly coat a large bowl with non-stick spray or oil. Place the dough inside, turning once to ensure it is evenly coated. Cover the bowl with plastic wrap or a clean towel and allow the dough to rise in a warm location until nearly doubled in size, approximately 30–45 minutes.
- Shape the Loaves: Once the dough has risen, gently deflate it and divide it into two equal portions using a serrated knife or dough cutter. Shape each portion into a loaf and place them onto a parchment-lined baking sheet. Cover and allow them to rest for an additional 20–30 minutes.
- Prepare the Egg Wash: Whisk together the egg and warm water in a small bowl. Gently brush the tops of each loaf with the egg wash to create a golden, glossy finish during baking. Sprinkle the remaining Asiago cheese evenly over each loaf.
- Bake the Bread: Preheat the oven to 375ºF (190ºC). Bake the loaves for 30–35 minutes, or until they turn a light golden brown and the internal temperature reaches 190ºF.
- Cool and Serve: Allow the Asiago Bread to cool on a wire rack before slicing. Serve warm for the best texture and flavor. This bread remains delicious even the following day, with its rich aroma and soft crumb preserved beautifully.
