If you are looking for a cozy, cheesy loaf that captivates with every bite, this Asiago Cheese Bread Recipe is exactly what you need. Imagine biting into perfectly crusty bread with a tender crumb bursting with sharp, nutty Asiago cheese infused throughout. It’s comforting yet sophisticated, making it a fantastic centerpiece for any meal or a delicious snack on its own. This recipe balances simple pantry staples with the rich flavor of Asiago cheese to create a bread that’s irresistible and utterly satisfying.
Ingredients You’ll Need
Getting the ingredients right is the secret to a wonderfully textured bread with just the right flavor punch. Each component in this Asiago Cheese Bread Recipe plays a key role in ensuring the dough rises beautifully, tastes rich, and delivers that lovely cheesy goodness.
- Bread flour: Provides the necessary gluten structure for a chewy, sturdy loaf.
- Instant yeast: Ensures a reliable and steady rise for your dough.
- Salt: Enhances all the flavors and balances the richness of the cheese.
- Sugar: Gives just a touch of sweetness to activate the yeast and deepen the crust color.
- Ground black pepper: Adds subtle warmth and complexity to each bite.
- Milk: Brings moisture and tenderness to the crumb.
- Butter: Adds richness and a tender texture to the bread.
- Shredded Asiago cheese: The star of the show, it infuses the bread with its signature nutty, tangy flavor.
- Egg and water (for egg wash): Creates a glossy, golden crust that’s hard to resist.
How to Make Asiago Cheese Bread Recipe
Step 1: Mix Dry Ingredients
Start by combining 1½ cups of bread flour, instant yeast, sugar, salt, and black pepper in your stand mixer bowl. This blend sets the foundation for your bread’s flavor and rise, so it’s important to mix these essentials thoroughly.
Step 2: Warm Milk and Butter
Gently heat the milk and butter together until the butter starts to melt and the temperature reaches about 120–130ºF. This warm, buttery liquid will activate the yeast and help create a soft dough.
Step 3: Combine and Add Cheese
Pour the warm milk and butter mixture into the bowl with dry ingredients. Beat until the batter forms smoothly. Next, fold in 1¼ cups of the shredded Asiago cheese to distribute that rich flavor right into the dough itself.
Step 4: Knead the Dough
Swap to the dough hook attachment and gradually incorporate about 1¾ cups more bread flour. Knead for about 5 minutes. The dough should become soft yet slightly sticky, signaling just the right moisture content and gluten development for a perfect loaf.
Step 5: First Rise
Place your dough into a greased bowl, covering it to keep the warmth in. Let it rise in a cozy spot until it doubles in size, typically 30 to 45 minutes. Watching it puff up like a cloud is one of the most rewarding moments in bread making!
Step 6: Shape Loaves
Punch down the risen dough gently to release excess air, and then divide it into two equal portions. Shape each portion into a loaf, placing them on a parchment-lined baking sheet. These loaves are about to become the stars of your kitchen.
Step 7: Second Rise
Cover the shaped loaves loosely and let them rise again for 20 to 30 minutes. This second rise ensures the bread will be airy and light with a lovely structure.
Step 8: Bake with Cheese Topping
Preheat your oven to 375ºF. While it warms, brush your loaves with an egg wash made from mixing an egg with water — this step is what gives your bread a beautiful golden crust. Sprinkle the remaining shredded Asiago cheese generously over the top before baking for 30 to 35 minutes, until the crust is golden brown and the internal temperature hits 190ºF.
Step 9: Cool and Serve
Once baked, allow the Asiago Cheese Bread to cool slightly on a wire rack. This resting lets the flavors settle and the crumb finish setting. Slice warm or let it reach room temperature — either way, each bite delivers that fantastic cheesy, buttery comfort.
How to Serve Asiago Cheese Bread Recipe
Garnishes
To elevate your Asiago Cheese Bread, sprinkle fresh herbs like rosemary or thyme on top just before baking, or add a light brush of garlic butter after it cools. These garnishes add fresh, aromatic notes that brighten the deep cheese flavors and invite everyone to dig in.
Side Dishes
This bread pairs perfectly with soup — think creamy tomato basil or a robust French onion. It also complements charcuterie boards wonderfully, with cured meats, olives, and fruit offering contrast to the bread’s cheesy richness.
Creative Ways to Present
Turn leftovers into fantastic grilled cheese sandwiches with fresh tomato slices and arugula, or cube the bread for a flavorful stuffing or croutons. The savory Asiago Cheese Bread Recipe also shines when served alongside a cheese fondue or smoky chili for dipping.
Make Ahead and Storage
Storing Leftovers
To keep your Asiago Cheese Bread fresh, wrap it tightly in plastic wrap or foil and store it at room temperature. It’s best enjoyed within 2 to 3 days, maintaining a tender crumb and delicious flavor without drying out.
Freezing
For longer storage, slice the bread and freeze it in an airtight bag. This makes it easy to toast individual slices whenever you want a quick cheesy treat. Frozen bread keeps well for up to 3 months without losing quality.
Reheating
Bring frozen or leftover Asiago Cheese Bread back to life by warming it in the oven at 350ºF for 10-15 minutes. This refreshes the crust’s crispness and melts the cheese slightly for that freshly baked feeling again.
FAQs
Can I use shredded Parmesan instead of Asiago cheese?
While Parmesan offers a sharp, salty profile, Asiago has a nuttier and creamier texture that defines the character of this bread. You can substitute Parmesan in a pinch, but expect a slightly different flavor.
Do I need a stand mixer to make this bread?
A stand mixer makes kneading easy and quick, but you can absolutely knead by hand. Just prepare for about 10-12 minutes of kneading to develop that perfect dough elasticity.
What is the best way to measure flour for this recipe?
To ensure accurate measurements, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly. This prevents packing and gives the right flour amount for texture.
Can I make this bread dairy-free?
For a dairy-free option, substitute the milk with almond or oat milk and swap butter for a plant-based alternative. The flavor won’t be identical, but the bread will still turn out soft and flavorful.
How can I tell when the bread is fully baked?
The best indicator is an internal temperature of 190ºF measured with a kitchen thermometer, plus a golden crust that sounds hollow when tapped on the bottom. These signs mean your Asiago Cheese Bread is ready to enjoy.
Final Thoughts
I can’t wait for you to make and savor this Asiago Cheese Bread Recipe because it’s one of those warm, cheesy loaves that brings people together. Whether you’re serving it alongside dinner, offering it at brunch, or just nibbling on it fresh from the oven, it’s hard not to fall in love with the flavors and crumb. Get your ingredients ready and give it a try — your kitchen is about to smell amazing!
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Asiago Cheese Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 35 minutes
- Yield: 2 loaves (2 servings each)
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
Description
This Asiago Cheese Bread recipe yields two deliciously soft and cheesy loaves, perfect for sandwiches or as a flavorful side. The bread features a tender crumb with a savory kick of Asiago cheese both mixed inside the dough and sprinkled on top, finished with a golden, glossy crust thanks to an egg wash.
Ingredients
Dry Ingredients:
- 1½ cups bread flour
- 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)
- 1 egg (for egg wash)
- 2 tbsp water (for egg wash)
Instructions
- Mix Dry Ingredients: In the bowl of a stand mixer, combine 1½ cups bread flour, instant yeast, sugar, salt, and black pepper to form the dry base for your dough.
- Warm Milk & Butter: Heat the milk and butter gently in a saucepan or microwave-safe container until the temperature reaches 120–130ºF, just warm enough for the butter to begin melting without cooking the milk.
- Combine Ingredients: Pour the warm milk and butter mixture into the dry ingredients, mixing at medium speed until the mixture is smooth. Stir in 1¼ cups of shredded Asiago cheese to infuse the dough with cheesy flavor.
- Knead the Dough: Attach the dough hook to your stand mixer and gradually add about 1¾ cups more bread flour while kneading. Continue kneading for approximately 5 minutes until the dough is soft, slightly sticky, and elastic.
- First Rise: Place the dough in a greased bowl, cover with a cloth or plastic wrap, and set it in a warm spot to rise until doubled in size, about 30 to 45 minutes.
- Shape Loaves: Gently punch down the risen dough to release air. Divide the dough into two equal portions and shape each into a loaf. Arrange the loaves on a parchment-lined baking sheet.
- Second Rise: Cover the loaves loosely and allow them to rise again for 20 to 30 minutes until puffy and nearly doubled.
- Bake: Preheat your oven to 375ºF. Prepare an egg wash by beating together the egg and water. Brush the tops of the loaves with the egg wash and sprinkle generously with the remaining shredded Asiago cheese. Bake the bread for 30 to 35 minutes until golden brown and the internal temperature reaches 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 to enjoy the full cheesy flavor and soft texture.
Notes
- Ensure the milk temperature is between 120–130ºF to activate the yeast without killing it.
- You can substitute Asiago cheese with Parmesan for a sharper flavor, but Asiago offers a great melt and richness.
- Use parchment paper to prevent sticking and make cleanup easier.
- Allowing the bread to cool somewhat before slicing keeps the crumb from becoming gummy.
- The bread can be stored in an airtight container for up to 3 days or frozen for longer storage.
