Asiago Bread
User Reviews
4.7
Asiago Bread
Description
The Asiago Bread recipe starts with combining bread flour, instant yeast, sugar, salt, and black pepper, which provides a subtle seasoning base. Warmed milk and melted butter activate the yeast and bring the dough together, while a generous amount of shredded Asiago cheese is folded into the dough for distinctive flavor. The dough is kneaded until just sticky, preserving moisture and softness inside the crusty exterior. Baking this bread leads to a golden crust infused with the sharp, nutty taste of Asiago cheese distributed throughout. This bread pairs well with hearty soups or as a flavorful sandwich base.
Preparation involves heating the milk to an optimal temperature to melt butter and activate yeast without killing it. Kneading is done carefully to maintain a slightly sticky dough, contributing to a tender crumb. The use of bread flour is preferred for a chewier texture and a crustier loaf, though all-purpose flour can be substituted. Asiago shredded cheese is divided so some is mixed into the dough and some can be added on top for extra crust flavor.
This bread's rich cheese content and gently spiced dough make it suited to enjoy fresh from the oven or toasted with butter. It offers a satisfying texture from the crust and a flavorful, cheesy interior suitable for everyday meals or special occasions.
Bread flour produces a crustier loaf, but all-purpose flour can be used if needed.If using active dry yeast instead of instant, proof the yeast in the milk at the correct temperature before mixing.Kneading can be done by hand or with a bread machine using a dough setting.Cheddar or parmesan cheese can substitute Asiago for different flavors.Calorie estimates are approximate and based on slicing the loaf into 10 pieces.
Ingredients
- 3 1/4 cups bread flour* 424 grams, divided
- 1 package instant yeast 2 1/4 teaspoons
- 1 1/2 teaspoons salt 8 grams
- 1 teaspoon granulated sugar 5 grams
- 1/4 teaspoon black pepper
- 1 1/4 cups milk 10 ounces, 2%
- 2 tablespoons butter 30 grams, salted
- 1 1/2 cups Asiago cheese divided, 125 grams, shredded
Egg wash:
- 1 large egg
- 1 tablespoon water warm
Instructions
- In the bowl of a stand mixer, whisk together 1 1/2 cups flour, yeast, sugar, salt and pepper. Set aside. 3 1/4 cups bread flour*, 1 package instant yeast**, 1 1/2 teaspoons salt, 1 teaspoon granulated sugar, 1/4 teaspoon black pepper
- Put the milk and in a microwave safe bowl. Heat the milk to 120-130ºF so that the butter starts melting. Make sure the temperature is just right so that it is warm enough to activate the yeast, but not kill it. Stir the milk mixture into the flour mixture and mix on low speed using the paddle attachment until smooth. Add in 1 1/4 cups shredded cheese and mix just until combined. 1 1/4 cups 2% milk, 2 tablespoons salted butter, 1 1/2 cups shredded Asiago cheese
- Gradually add in the remaining flour to make a soft dough. Knead in the stand mixer with the dough hook for 5 minutes. Don't add too much flour. It should still be a sticky dough, slightly sticking to the bottom of the bowl as it kneads.
- Spray a large bowl with cooking spray. Add the bread dough to the bowl, then turn the dough over so the cooking spray coats both sides of the dough. Cover the bowl with plastic wrap or a clean tea towel and let the dough rise in a warm place until it is nearly double (30-45 minutes).
- After the dough is doubled, punch it down and use a serrated knife or dough cutter to divide the dough in two. Shape each piece of dough into a loaf. Place the loaves on a baking sheet that is lined with parchment paper. Cover the loaves with plastic wrap or a clean towel and allow them to rise again for 20-30 minutes. The loaves may not rise much, but that's ok. They'll spring up in the oven.
- Preheat the oven to 375ºF. Whisk together the egg and water in a small bowl. Brush the tops of the loaves with the egg wash, then sprinkle the remaining cheese on top. 1 large egg, 1 tablespoon warm water
- Bake for 30-35 minutes until lightly golden brown. The internal temperature of the loaf should be 190ºF.
- Allow the loaf to cool, then slice and serve. It's also delicious served the next day!
Notes
- Bread flour yields a crustier Asiago bread loaf, but you can substitute all-purpose flour if necessary.
- For active dry yeast, proof it in warm milk as directed on the packet to activate before mixing.
- You can knead the dough by hand or use a bread machine’s dough setting for convenience.
- Cheddar or parmesan cheese may replace Asiago if preferred for a different cheesy flavor profile.
- Calorie counts are estimates based on slicing the loaf into 10 pieces; ingredient brands affect nutrition values.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 19mg | 6% |
| Sodium | 315mg | 13% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 112mg | 11% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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