If you’ve ever dreamed of baking a loaf that fills your kitchen with irresistible aroma and bursts with cheesy goodness, this Asiago Cheese Bread Recipe is exactly what you need. Imagine a crusty, golden-brown loaf studded with nutty Asiago cheese, soft and chewy inside, perfect for sandwiches or dipping into soups. This recipe captures the essence of classic Italian-American baking with a simple yet delightful combination of ingredients that make every bite a celebration of flavor and texture. Whether you’re a novice or a seasoned bread baker, this Asiago Cheese Bread Recipe will quickly become one of your favorites to make and share.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but play vital roles in creating the perfect Asiago Cheese Bread. Each item contributes something special, from texture and flavor to the irresistible crust that defines this loaf.
- 4 cups bread flour: Provides the structure and chewiness essential for artisan-style bread.
- 2 ¼ teaspoons active dry yeast (1 packet): The magical ingredient that makes your dough rise beautifully.
- 1 ½ teaspoons salt: Enhances flavor and controls yeast activity.
- 1 ½ cups warm water (110°F): Activates the yeast and hydrates the dough for softness.
- 1 tablespoon olive oil: Adds moisture and a subtle richness to the bread.
- 1 ½ cups shredded Asiago cheese (divided): The star ingredient delivering that gorgeous cheesy punch inside and out.
- 1 teaspoon sugar: Feeds the yeast and balances the savory flavors.
- 1 tablespoon melted butter (optional, for brushing): Brushed on top for a tender, golden crust.
How to Make Asiago Cheese Bread Recipe
Step 1: Activate the Yeast
Start by stirring warm water, sugar, and yeast in a large mixing bowl or the bowl of your stand mixer. Let this mixture sit for 5 to 10 minutes until it becomes foamy and bubbly, signaling that your yeast is alive and ready to work its magic. This step is crucial for a light, airy loaf.
Step 2: Mix and Form the Dough
Next, add olive oil, salt, and 3 cups of flour to the yeast mixture and stir until a shaggy dough starts to come together. Then, toss in 1 cup of shredded Asiago cheese to infuse that delicious flavor right into the dough. Gradually incorporate the remaining flour until you have a soft, slightly sticky dough that’s ready for kneading.
Step 3: Knead the Dough to Perfection
Knead the dough by hand on a floured surface or use a dough hook attachment on your mixer for about 8 to 10 minutes. You’re aiming for a smooth, elastic dough that springs back when poked — this texture promises a beautifully risen bread with a tender bite.
Step 4: First Rise
Transfer your dough to a lightly oiled bowl and cover it with a kitchen towel or plastic wrap. Let it rise in a warm spot for about an hour, or until it has doubled in size. This patient waiting time is where your dough develops flavor and structure.
Step 5: Shape and Second Rise
After the dough has doubled, gently punch it down to release excess air. Shape it into a round or oval loaf, then place it onto a parchment-lined baking sheet. Cover it again and allow it to rise for another 30 to 40 minutes. This second rise gives your bread that inviting puffy look just before baking.
Step 6: Prepare and Bake
Preheat your oven to 375°F (190°C). Right before baking, sprinkle the remaining ½ cup of Asiago cheese over the top of your loaf and make a few shallow slashes on the surface with a sharp knife. This helps the bread expand while baking and creates that classic artisan appearance. Bake for 30 to 35 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. For a softer, shiny crust, brush with melted butter immediately after removing from the oven, then let cool before slicing.
How to Serve Asiago Cheese Bread Recipe
Garnishes
A sprinkle of fresh chopped herbs like rosemary or thyme on top right before serving can add a wonderful fragrance and complementary flavor. A little extra grated Asiago melted on warm slices is pure indulgence and perfect if you’re serving this bread as an appetizer.
Side Dishes
This Asiago Cheese Bread pairs wonderfully with soups, especially creamy tomato bisque, hearty vegetable stew, or classic chicken noodle. It also shines alongside fresh salads or as part of a cheese and charcuterie board, where its savory richness can truly stand out.
Creative Ways to Present
For a cozy gathering, serve the bread warm wrapped in a clean linen towel alongside a small dish of olive oil infused with garlic and herbs for dipping. You can also slice it thick and toast it lightly for gourmet grilled cheese sandwiches — the Asiago melts beautifully for a crispy, gooey treat that everyone will love.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Asiago Cheese Bread tightly in plastic wrap or store it in an airtight container to maintain its freshness. It will stay soft for a couple of days at room temperature and can be revived with a light toasting or brief oven warm-up.
Freezing
If you want to keep your homemade bread longer, slice it and freeze in a resealable bag with air pressed out. This way, you can easily take out just what you need, and the Asiago Cheese Bread Recipe’s flavor and texture hold up beautifully after thawing or toasting.
Reheating
The best way to reheat this bread is in the oven at 350°F for about 10 minutes to refresh the crust and melt any residual cheese inside. Avoid microwaving whenever possible, as it can make the bread chewy or tough. A quick oven revival will bring back that fresh-baked magic every time.
FAQs
Can I substitute Asiago cheese with another type?
While Asiago has a unique nutty, tangy flavor, you can use Parmesan or aged cheddar for a similar effect. Just remember the flavor and texture might be slightly different, but still delicious!
Do I need a stand mixer to make this bread?
Not at all! This Asiago Cheese Bread Recipe is quite forgiving. Kneading by hand on a floured surface works great and helps you connect with the dough, which can be really satisfying.
How do I know when the bread is fully baked?
A nice golden crust and a hollow sound when you tap the bottom of the loaf are your best indicators. If you’re unsure, using an instant-read thermometer to check for an internal temperature around 190°F confirms it’s perfectly baked.
Can I add herbs or spices to the dough?
Absolutely! Adding rosemary, thyme, garlic powder, or even chili flakes can elevate your bread and give it a personalized twist. Just mix them in with the flour before kneading.
What’s the best way to slice this bread?
Use a serrated bread knife and cut with a gentle sawing motion to preserve the crumb structure without squashing your loaf. Letting the bread cool completely before slicing also helps keep the slices clean and perfect.
Final Thoughts
Baking this Asiago Cheese Bread Recipe is like inviting warmth and comfort into your home with every fresh loaf. The combination of simple ingredients and that divine cheesy flavor creates a bread that’s perfect for any occasion. Trust me, once you try it, you’ll want to make it again and again — sharing it with family and friends just makes it taste even better.
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Asiago Cheese Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 1 loaf (about 10–12 slices)
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
This Asiago Cheese Bread recipe yields a deliciously savory, artisan loaf perfect for sandwiches or serving warm alongside soups. Made with a combination of bread flour, active dry yeast, and shredded Asiago cheese, this homemade bread boasts a golden crust topped with melted Asiago cheese and an irresistibly tender crumb inside.
Ingredients
Primary Ingredients
- 4 cups bread flour
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 ½ teaspoons salt
- 1 ½ cups warm water (110°F)
- 1 tablespoon olive oil
- 1 ½ cups shredded Asiago cheese (divided)
- 1 teaspoon sugar
- 1 tablespoon melted butter (optional, for brushing)
Instructions
- Activate Yeast: In a large mixing bowl or the bowl of a stand mixer, combine the warm water, sugar, and active dry yeast. Let this mixture sit for 5–10 minutes until it becomes foamy, indicating that the yeast is active and ready.
- Mix Dough: Add the olive oil, salt, and 3 cups of bread flour to the yeast mixture. Stir until a shaggy dough forms, then incorporate 1 cup of shredded Asiago cheese. Gradually add the remaining flour until the dough is soft and slightly sticky.
- Knead Dough: Knead the dough either by hand or with a dough hook attachment for 8–10 minutes, until the dough is smooth and elastic, which ensures good gluten development for structure.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Shape Loaf: Gently punch down the risen dough and turn it out onto a lightly floured surface. Shape it into a round or oval loaf and transfer it to a parchment-lined baking sheet.
- Second Rise: Cover the shaped loaf and allow it to rise again for 30–40 minutes to let the dough relax and become airy.
- Preheat Oven: Preheat the oven to 375°F (190°C) in preparation for baking.
- Add Cheese Topping and Score: Just before baking, sprinkle the remaining ½ cup of shredded Asiago cheese evenly on top of the loaf. Use a sharp knife to make a few shallow slashes on the bread’s surface for controlled expansion during baking.
- Bake Bread: Bake the loaf in the preheated oven for 30–35 minutes, or until the crust turns golden brown and the bread sounds hollow when tapped on the bottom, indicating it’s fully baked.
- Optional Butter Brush and Cool: For a softer crust, brush the hot loaf with melted butter right out of the oven. Allow the bread to cool completely before slicing to ensure the crumb sets properly.
Notes
- For a stronger, more complex flavor, use aged Asiago cheese.
- Enhance the bread by adding herbs such as rosemary or spices like garlic powder to the dough.
- This bread pairs wonderfully with sandwiches or served warm as an accompaniment to soups.
