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
Scale
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.
