Description
These Asiago Bread loaves are cheesy, crusty, and packed with flavor. The rich, nutty taste of Asiago melts into the dough, creating a golden loaf perfect for sandwiches, soups, or enjoying warm with butter. Whether served fresh from the oven or toasted the next day, this bread brings a homemade, artisan feel to any table.
Ingredients
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3 ½ cups bread flour (plus extra for dusting)
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1 tbsp sugar
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2 tsp salt
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1 tbsp instant dry yeast
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1 ¼ cups warm water (110°F / 43°C)
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2 tbsp olive oil
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1 ½ cups shredded Asiago cheese (divided)
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1 tsp garlic powder (optional)
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1 tsp dried rosemary or thyme (optional)
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Cornmeal for dusting (optional)
Instructions
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In a large bowl, combine flour, sugar, salt, and yeast.
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Add warm water and olive oil, mixing until a dough forms.
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Knead the dough for about 8–10 minutes until smooth and elastic.
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Mix in 1 cup of Asiago cheese, along with garlic powder or herbs if using.
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Shape dough into a ball and place in a greased bowl. Cover and let rise for 1 hour or until doubled.
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Punch down the dough and shape into a loaf. Place on a parchment-lined or cornmeal-dusted baking sheet.
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Sprinkle the remaining ½ cup of Asiago cheese over the top.
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Cover and let rise for 30 more minutes. Meanwhile, preheat the oven to 400°F (200°C).
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Place a shallow pan of hot water in the oven for steam.
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Bake the bread for 25–30 minutes, until golden brown and hollow-sounding when tapped.
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Cool on a wire rack before slicing and serving.
Notes
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For added texture, sprinkle sesame seeds or sunflower seeds on top before baking.
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Store at room temperature for 2 days or freeze slices for up to 1 month.
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Swap Asiago with Parmesan or Gruyère for a different flavor twist.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes