Indulge in the irresistible flavor of Cheesy Asiago Bread—a golden, crusty loaf with a soft, cheesy interior.
Packed with protein from Asiago cheese and wholesome bread flour, this bread delivers satisfying nutrition with moderate carbs and good fats.
Quick to prep and ideal for everyday meals, it’s perfect for sandwiches, toast, or a flavorful snack straight from the oven.
Quick & Easy Cheesy Asiago Bread
Equipment
- Stand mixer with paddle and dough hook attachments
- large mixing bowl
- Microwave-Safe Bowl
- Baking sheet
- Parchment paper
- Small bowl (for egg wash)
- Serrated knife or dough cutter
Ingredients
- 3 ¼ cups bread flour divided
- 1 package 2 1/4 tsp instant yeast
- 1 ½ tsp salt
- 1 tsp granulated sugar
- ¼ tsp black pepper
- 1 ¼ cups 2% milk
- 2 tbsp salted butter
- 1 ½ cups shredded Asiago cheese divided
Egg Wash:
- 1 large egg
- 1 tbsp warm water
Instructions
- Prepare the Dry Ingredients: In a large mixing bowl, combine 1 ½ cups of bread flour, instant yeast, granulated sugar, salt, and black pepper. Whisk the mixture thoroughly so that the yeast and seasonings are evenly distributed throughout the flour. This ensures that every part of the dough will rise evenly and carry a subtle hint of pepper in every bite. Set this bowl aside for now.
- Warm the Milk and Butter: Pour 1 1/4 cups of 2% milk into a microwave-safe bowl. Heat the milk gently until it reaches a temperature between 120°F and 130°F—warm enough to melt 2 tablespoons of salted butter, but not hot enough to kill the yeast. Stir in the butter until fully melted. This warm mixture will activate the yeast for a perfect, fluffy rise.
- Combine Wet and Dry Ingredients: Pour the warm milk and butter mixture into the dry ingredients prepared earlier. Using the paddle attachment on your stand mixer, mix on low speed until the dough starts to come together. The dough will begin to form a sticky, soft mass.
- Incorporate the Cheese: Add 1 1/4 cups of shredded Asiago cheese to the dough. Mix just until the cheese is evenly distributed. Be careful not to overmix at this stage; you want the cheese to be incorporated without toughening the dough. The cheese adds flavor, moisture, and richness to every bite of bread.
- Gradually Add Remaining Flour and Knead: Slowly add the remaining flour, a little at a time, while mixing on low speed. Switch to the dough hook attachment and knead for 5 minutes. The dough should remain slightly sticky to the touch but elastic and smooth. Avoid adding too much flour; a slightly sticky dough yields a softer, fluffier bread.
- First Rise (Proofing the Dough): Spray a large mixing bowl with cooking spray. Transfer the dough into the bowl and turn it to coat both sides with spray. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free area until it nearly doubles in size, about 30 to 45 minutes. During this time, the yeast will produce gas, giving the bread its soft, airy texture.
- Divide and Shape the Dough: Once the dough has doubled, punch it down gently to release the trapped air. Using a serrated knife or dough cutter, divide the dough into two equal portions. Shape each portion into a loaf by tucking edges under and rolling lightly. This will create a smooth top for a professional-looking finish.
- Second Rise (Final Proofing): Line a baking sheet with parchment paper and place the shaped loaves on it. Cover them with plastic wrap or a clean towel and let them rise again for 20–30 minutes. The loaves may not rise significantly during this stage, but they will puff up beautifully in the oven, creating a soft interior and light texture.
- Prepare the Egg Wash and Cheese Topping: In a small bowl, whisk together 1 large egg and 1 tablespoon of warm water until smooth. Brush this mixture over the tops of the loaves. Sprinkle the remaining 1/4 cup of shredded Asiago cheese generously over the top. The egg wash gives the crust a shiny, golden appearance, while the cheese melts into a flavorful, crispy topping.
- Bake the Bread: Preheat your oven to 375°F. Place the prepared loaves on the center rack and bake for 30–35 minutes, or until the crust turns a light golden brown. For perfect doneness, the internal temperature should reach 190°F. This ensures the bread is fully cooked without being dry.
- Cool and Serve: Remove the loaves from the oven and let them cool completely on a wire rack. Cooling allows the structure of the bread to set, making slicing easier and cleaner. Once cooled, slice and enjoy warm or at room temperature. This Asiago bread pairs wonderfully with soups, salads, or as a savory snack on its own.
Notes
- Bread flour produces a slightly crustier loaf, but all-purpose flour works in a pinch.
- Active dry yeast can be substituted for instant yeast; proof it in warm milk first.
- Avoid adding too much extra flour during kneading—sticky dough yields a softer, fluffier bread.
- Cheese alternatives like cheddar or Parmesan can be used for different flavor profiles.
- Egg wash gives a glossy, golden finish, but you can omit it for a more rustic look.
- The bread tastes great fresh or the next day; lightly toast slices to revive softness.
Chef’s Secrets For Perfect Loaves
To achieve the ideal Asiago Bread texture, pay close attention to dough consistency and proofing times.
The dough should remain slightly sticky—this ensures a light, airy interior.
Warm your milk and butter to activate the yeast without killing it, and don’t rush the rising stages; patience creates a soft, fluffy loaf.
Using a stand mixer with a dough hook saves time and effort, but hand-kneading works just as well with slightly more elbow grease.
Finally, sprinkling cheese on top just before baking adds a flavorful, crispy crust that elevates the presentation and taste.
Serving Suggestions For Cheesy Bread
This Asiago Bread is versatile and perfect for many occasions. Serve slices warm with soups, such as tomato basil or creamy broccoli cheddar, for a comforting meal.
It also makes a fantastic base for sandwiches, whether classic deli-style, grilled paninis, or avocado and egg combinations.
For a savory snack, pair it with hummus, olive tapenade, or a smear of garlic butter.
Even breakfast becomes special when toasted and topped with cream cheese or a fried egg.
The subtle pepper and rich cheese make it appealing for family meals or entertaining guests.
Storage Tips To Keep Bread Fresh
Store your bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days.
To extend freshness, freeze slices or whole loaves in freezer-safe bags for up to 2 months.
When ready to enjoy, thaw at room temperature or lightly toast for a warm, fresh-baked feel.
Avoid storing bread in the refrigerator, as it can dry out and become stale faster.
For optimal texture, always cool the bread completely before storing to prevent condensation inside the wrapping.
Frequently Asked Questions
1. Can I use a different type of cheese?
Absolutely! Cheddar, Parmesan, or Gruyère all work well. Hard cheeses like Parmesan give a sharper flavor, while cheddar adds creaminess. Adjust quantities to taste, but avoid overly soft cheeses that may make the dough too wet.
2. Can I make this bread by hand without a mixer?
Yes. Mix the dough with a wooden spoon until combined, then knead by hand for 8–10 minutes until smooth and elastic. It may take a little longer than a stand mixer, but the result is just as delicious.
3. How do I know when the bread is fully baked?
The loaf should be lightly golden brown on top. For a foolproof method, use a kitchen thermometer—internal temperature should reach 190°F. The bread will also sound hollow when tapped on the bottom.
4. Can I prepare the dough ahead of time?
Yes. You can refrigerate the dough after the first rise for up to 24 hours. Remove it from the fridge, allow it to come to room temperature, then proceed with shaping, second rise, and baking.
5. How can I make the crust extra crispy?
Brush the loaf with egg wash for shine and crispness. You can also place a small oven-safe pan of water in the oven while baking; the steam helps create a crisp, golden crust.
