Quick & Easy Cheesy Asiago Bread
Soft, cheesy, and golden-crusted, this Asiago Bread combines a fluffy interior with rich, savory flavor. High in protein from Asiago cheese and perfect for everyday meals, it’s a quick, satisfying option for sandwiches, snacks, or breakfast.
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.
