🧀 Asiago Bread
This Asiago Bread offers a beautiful balance of a crusty golden exterior and a tender, cheesy interior. Each bite carries the rich, nutty flavor of Asiago cheese — perfect for serving alongside soups, salads, or enjoyed simply with butter.
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.
Notes
This Asiago Bread can be made with active dry yeast instead of instant yeast, provided it is proofed in the warm milk mixture according to package directions. The recipe also works well with cheddar or parmesan cheese for a different flavor profile.