Description

This Asiago Cheese Bread recipe yields two small, flavorful loaves with a tender crumb and a cheesy crust. Made with a combination of Asiago cheese mixed into the dough and sprinkled on top, it’s perfect as a savory side or for sandwiches. The bread is prepared with simple ingredients and a classic kneading and rising process, then baked to a golden finish.

Ingredients

Scale

Dry Ingredients:

1½ cups bread flour (plus about 1¾ cups more for kneading)
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 dough, 1 cup 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 black pepper. This forms the flavorful base for your bread dough.
Warm Milk & Butter: Heat the milk and butter together in a saucepan or microwave-safe container until the temperature reaches between 120–130ºF, just enough for the butter to start melting. This warm mixture activates the yeast without killing it.
Combine: Add the warm milk and butter mixture to the dry ingredients and beat until smooth. Then, mix in 1¼ cups of shredded Asiago cheese evenly into the batter.
Knead the Dough: Attach the dough hook to your mixer and gradually add about 1¾ cups more bread flour. Knead the dough for 5 minutes until it becomes soft yet slightly sticky, ensuring a well-developed gluten structure.
First Rise: Transfer the dough to a greased bowl, cover, and let it rise in a warm spot until it doubles in size, roughly 30 to 45 minutes. This fermentation phase helps the dough develop flavor and texture.
Shape Loaves: Punch down the risen dough to release air, divide it into two equal portions, and shape each portion into a loaf. Place the shaped loaves on a baking sheet lined with parchment paper.
Second Rise: Cover the loaves loosely with a cloth or plastic wrap and let them rise again for 20 to 30 minutes. This final proof ensures a lighter, airier bread crumb.
Bake: Preheat your oven to 375ºF. Prepare an egg wash by whisking together the egg and water. Brush this over the loaves, sprinkle the remaining 1 cup of shredded Asiago on top, and bake for 30 to 35 minutes until the loaves are golden brown and reach an internal temperature of 190ºF.
Cool & Serve: Allow the bread to cool slightly before slicing. Serve warm or at room temperature for the best flavor and texture.

Notes

Ensure the milk and butter mixture is not too hot to avoid killing the yeast.
You can substitute Asiago cheese with Parmesan or another sharp cheese for a different flavor.
Use a kitchen thermometer to check the dough temperature and oven temperature for best results.
Store any leftovers in an airtight container to maintain freshness for up to 3 days.
This bread freezes well; wrap tightly and thaw before serving.