Description

This Asiago Cheese Bread recipe yields two flavorful loaves featuring a perfectly soft and slightly chewy texture enriched with creamy Asiago cheese. The bread is made by combining dry and wet ingredients, kneading to develop gluten, allowing two rises for a light crumb, and baking to golden perfection with an Asiago cheese topping. Ideal for cheese lovers, it serves as a delicious accompaniment to meals or as a satisfying snack on its own.

Ingredients

Scale

Dry Ingredients:

1½ cups bread flour (plus additional flour for kneading, about 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 use: 1¼ cups for the dough and 1 cup for topping)
1 egg (for egg wash)
2 tbsp water (for egg wash)

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Instructions

Mix Dry Ingredients: In the bowl of a stand mixer, combine 1½ cups of bread flour, instant yeast, sugar, salt, and ground black pepper. Mix these dry ingredients well to ensure even distribution of the yeast and seasoning.
Warm Milk & Butter: Heat the milk and butter together in a saucepan or microwave-safe cup until the mixture reaches 120–130ºF. This temperature is ideal to activate the yeast while not killing it. The butter should just start to melt.
Combine Ingredients: Pour the warm milk and butter mixture into the dry ingredients in the stand mixer bowl. Beat the mixture until a smooth batter forms. Then, mix in 1¼ cups of shredded Asiago cheese thoroughly to evenly incorporate the cheese into the dough.
Knead the Dough: Attach the dough hook to the stand mixer and gradually add about 1¾ cups more bread flour while mixing. Knead the dough for 5 minutes until it becomes soft and slightly sticky to the touch, indicating proper gluten development.
First Rise: Transfer the dough to a greased bowl, cover it with plastic wrap or a clean kitchen towel, and allow it to rise in a warm place until it doubles in size. This will take approximately 30 to 45 minutes.
Shape Loaves: Punch down the risen dough to release excess air, then divide it into two equal pieces. Shape each piece into a loaf and place them on a parchment-lined baking sheet, prepping for the second rise.
Second Rise: Cover the shaped loaves loosely with a towel and let them rise again for 20 to 30 minutes. This final proofing ensures a light and airy texture in the baked bread.
Bake: Preheat your oven to 375ºF. While the oven heats, mix the egg with water to create an egg wash. Brush the loaves with this egg wash for a glossy crust, then sprinkle the remaining 1 cup of shredded Asiago cheese on top. Bake for 30 to 35 minutes or until the loaves turn golden brown and reach an internal temperature of 190ºF.
Cool & Serve: Remove the bread from the oven and allow it to cool slightly on a wire rack before slicing. Serve warm or at room temperature for the best flavor and texture experience.

Notes

Ensure the milk and butter mixture is between 120–130ºF to properly activate the yeast without killing it.
Do not add all the flour at once during kneading; adding it gradually helps achieve the right dough consistency.
Let the dough rise in a warm draft-free environment to encourage good fermentation.
The egg wash not only helps the cheese adhere to the crust but also gives the bread a beautiful golden color.
Use a thermometer to check the internal temperature for perfect doneness.
Store leftover bread in an airtight container to keep it fresh, and reheat briefly before serving.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: Italian-American