Description

This Asiago Cheese Bread recipe yields two flavorful loaves with a soft, slightly chewy texture and a rich cheesy crust. The dough is enriched with Asiago cheese both inside and on top, offering a perfect balance of savory flavors and a golden baked finish. Ideal as a snack or side for soups and salads, this bread combines simple ingredients with a straightforward baking process to produce a delightful homemade loaf.

Ingredients

Scale

Dry Ingredients:

2¼ cups bread flour (divided: 1½ cups + 1¾ cups)
2¼ tsp instant yeast (1 packet)
1½ tsp salt
1 tbsp sugar
½ tsp ground black pepper

Wet Ingredients:

1 cup milk
2 tbsp butter

Mix-ins and Toppings:

2¼ cups shredded Asiago cheese (divided: 1¼ cups + remaining for topping)
1 egg (for egg wash)
2 tbsp water (for egg wash)

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Instructions

Mix Dry Ingredients: In a stand mixer bowl, combine 1½ cups of bread flour, instant yeast, sugar, salt, and ground black pepper. Mix until well blended to create the base for your dough.
Warm Milk & Butter: Gently heat the milk and butter together in a saucepan or microwave-safe cup until the temperature reaches 120–130ºF, ensuring the butter just melts without overheating the mixture.
Combine: Pour the warm milk and butter mixture into the dry ingredients. Beat the mixture until it forms a smooth batter. Stir in 1¼ cups of shredded Asiago cheese for a cheesy flavor throughout the dough.
Knead the Dough: Attach the dough hook to your mixer and gradually add about 1¾ cups of remaining bread flour. Knead the dough for about 5 minutes until it becomes soft and slightly sticky, developing gluten for good structure.
First Rise: Transfer the dough to a greased bowl, cover it with a cloth or plastic wrap, and let it rise in a warm place until it doubles in size, approximately 30–45 minutes.
Shape Loaves: Punch down the risen dough to release air bubbles, divide it into two equal portions, and shape each into a loaf. Place the loaves on a parchment-lined baking sheet, preparing them for the final rise.
Second Rise: Loosely cover the shaped loaves and let them rise again for 20–30 minutes to achieve a light, airy texture.
Bake: Preheat your oven to 375ºF. Prepare an egg wash by beating the egg together with 2 tablespoons of water. Brush this wash over the loaves and sprinkle the remaining shredded Asiago cheese on top. Bake the loaves for 30–35 minutes, until they develop a golden crust and reach an internal temperature of 190ºF.
Cool & Serve: Allow the bread to cool slightly on a rack before slicing. Serve warm or at room temperature to enjoy the full flavor and ideal texture.

Notes

Ensure milk and butter are warmed gently; overheating can kill yeast and affect rising.
Use fresh yeast for best results to ensure proper dough rising.
Internal temperature of 190ºF indicates fully baked bread; use a thermometer for accuracy.
Letting the bread cool slightly improves slicing and flavor development.
Store leftovers in an airtight container or freeze for longer freshness.