Description
This Asiago Cheese Bread recipe yields soft, flavorful loaves infused with sharp Asiago cheese. The dough is enriched with warm milk and butter, layered with freshly shredded Asiago cheese, and baked to a perfect golden crust topped with more melted cheese. Perfect for sandwiches or as a savory accompaniment to soups and salads.
Ingredients
Scale
Dry Ingredients:
- 2¼ tsp instant yeast (1 packet)
- 1½ tsp salt
- 1 tbsp sugar
- ½ tsp ground black pepper
- Bread flour (divided): approximately 3 1/4 cups total (1½ cups initially + 1¾ cups during kneading)
Wet Ingredients:
- 1 cup milk
- 2 tbsp butter
Mix-ins and Toppings:
- 2¼ cups shredded Asiago cheese (divided: 1¼ cups mixed into dough + 1 cup for topping)
- 1 egg (for egg wash)
- 2 tbsp water (for egg wash)
Instructions
- Mix Dry Ingredients: In a stand mixer bowl, combine 1½ cups bread flour, instant yeast, sugar, salt, and ground black pepper thoroughly to evenly distribute all dry components.
- Warm Milk & Butter: Heat the milk and butter together in a saucepan or microwave-safe container until the milk reaches 120–130ºF and the butter just starts to melt, ensuring the mixture is warm but not hot to activate the yeast without killing it.
- Combine Ingredients: Add the warm milk and butter mixture to the dry ingredients in the mixer. Beat until the mixture is smooth, then incorporate 1¼ cups shredded Asiago cheese, blending it evenly into the dough.
- Knead the Dough: Attach the dough hook to the stand mixer and gradually add about 1¾ cups more bread flour. Knead the dough for 5 minutes until it feels soft but slightly sticky to the touch to ensure perfect gluten development.
- First Rise: Transfer the dough to a greased bowl, cover it with a clean towel or plastic wrap, and place it in a warm draft-free area. Let the dough rise until it doubles in size, about 30 to 45 minutes.
- Shape Loaves: Punch down the risen dough to release air, then divide it into two equal portions. Shape each portion into a loaf and place them on a baking sheet lined with parchment paper.
- Second Rise: Cover the shaped loaves loosely with a cloth or plastic wrap and let them rise again for 20 to 30 minutes to puff up slightly before baking.
- Bake: Preheat the oven to 375ºF (190ºC). Mix the egg with water to create an egg wash and brush this over the top of each loaf. Sprinkle the remaining Asiago cheese evenly over the loaves. Bake in the preheated oven for 30 to 35 minutes, or until the bread is golden brown and the internal temperature reaches 190ºF.
- Cool & Serve: Allow the bread to cool slightly on a wire rack before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- Ensure the milk and butter mixture is warm, not hot, to prevent killing the yeast.
- Adjust flour quantity slightly during kneading to achieve a soft, slightly sticky dough.
- The egg wash gives the bread a beautiful golden crust and helps the cheese topping adhere.
- Letting the bread cool a bit before slicing prevents it from becoming gummy.
- Store leftover bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
