Cheesy Asiago Bread is a delightful and cheesy treat perfect for cheese lovers, featuring a soft and slightly sticky texture with a rich Asiago flavor.
Author:Emma Rossi
Prep Time:1 hour 15 minutes
Cook Time:35 minutes
Total Time:1 hour 50 minutes
Yield:2 loaves 1x
Category:Baked Good
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
3 1/4 cups bread flour, divided
1 package instant yeast (2 ¼ teaspoons)
1 1/2 teaspoons salt
1 teaspoon granulated sugar
1/4 teaspoon black pepper
1 1/4 cups 2% milk
2 tablespoons salted butter
1 1/2 cups shredded Asiago cheese, divided
1 large egg (for egg wash)
1 tablespoon warm water
Instructions
In the bowl of a stand mixer, whisk together 1 ½ cups flour, yeast, sugar, salt, and pepper. Set aside.
Heat the milk and butter in a microwave-safe bowl to 120-130ºF, ensuring it’s warm enough to activate the yeast without killing it. Stir the milk mixture into the flour mixture and mix on low speed with the paddle attachment until smooth.
Add 1 ¼ cups shredded cheese and mix just until combined.
Gradually add the remaining flour to make a soft dough. Knead in the stand mixer with the dough hook for 5 minutes. The dough should be slightly sticky.
Spray a large bowl with cooking spray, add the bread dough, turn to coat, and cover with plastic wrap or a clean towel. Let it rise in a warm place until nearly doubled (30-45 minutes).
After it has risen, punch down the dough and divide it in two. Shape each piece into a loaf and place on a parchment-lined baking sheet. Cover and let rise for another 20-30 minutes.
Preheat the oven to 375ºF. Whisk together the egg and water in a small bowl. Brush the tops of the loaves with the egg wash and sprinkle remaining cheese on top.
Bake for 30-35 minutes until lightly golden brown, with an internal temperature of 190ºF. Allow cooling before slicing. Enjoy!
Notes
This bread is also delicious served the next day.
Handle the dough gently to maintain its airy structure.
Adjust the amount of cheese to your preference for extra cheesiness.