Andy Montoya
Asiago bread is a delicious homemade bread with a crisp, golden crust and a soft, fluffy interior. It is loaded with Asiago cheese and has a hint of black pepper. The process of making Asiago bread involves mixing flour, yeast, sugar, salt, and pepper, then incorporating milk, butter, and cheese to form a soft dough. The dough is shaped into loaves, allowed to rise, and then baked. Before baking, the loaves are brushed with an egg wash and sprinkled with more cheese to create a cheesy crust. The key to adding cheese to the dough is to ensure it is well-incorporated and to allow enough time for the dough to rise, as cheese can slow down yeast activity. The measurements and preparation of the Asiago cheese can vary, but the goal is to achieve a soft and chewy loaf with generous chunks of cheese throughout.
| Characteristics | Values |
|---|---|
| Type of cheese | Asiago, Parmesan, Cheddar, Provolone |
| Form of cheese | Grated, shredded, cubed |
| Dough preparation | Mix flour, yeast, sugar, salt, pepper, milk, butter, oil, water, cornmeal, and cheese |
| Dough consistency | Sticky, soft |
| Dough rising | Cover with plastic wrap or damp towel and let rise in a warm place for 30-60 minutes or until doubled in size |
| Shaping | Divide the dough in two and shape each piece into a loaf |
| Baking sheet preparation | Line with parchment paper and sprinkle with cornmeal |
| Egg wash | Whisk egg with water, milk, cream, or honey and brush on top of the loaves |
| Baking temperature | Preheat oven to 325°F-375°F |
| Baking time | Bake for 30-35 minutes or until golden brown and hollow when tapped |
| Cooling | Let the bread cool completely before slicing |
| Storage | Wrap in plastic or keep in a zip-top bag for up to 4 days, can be frozen for up to 4 months |
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What You'll Learn
Use shredded or cubed Asiago cheese
To make Asiago cheese bread, you can use shredded or cubed Asiago cheese. The measurements will differ depending on how the cheese is prepared—for instance, 1/2 cup of cubed Asiago cheese will weigh more than 1/2 cup of loosely packed shredded cheese. It is recommended to use weight measurements for accuracy, but if you are using volume measurements, ensure you are measuring accurately.
When making the dough, you can add the shredded or cubed Asiago cheese to a mixture of flour, yeast, sugar, salt, and pepper. Melt butter in milk and stir this mixture into the flour mix until smooth. Then, gradually stir in enough flour to make a soft dough. You can also add olive oil, rosemary, and salt to this mixture.
Once you have a soft dough, knead it in a stand mixer with a dough hook for about 5 minutes. The dough should still be slightly sticky, so avoid adding too much flour. Spray a large bowl with cooking spray and add the dough to it, turning it over so that both sides are coated. Cover the bowl with plastic wrap or a clean tea towel and let the dough rise in a warm place until it has nearly doubled in size, which should take around 30 to 45 minutes.
After the dough has doubled in size, punch it down and use a serrated knife or dough cutter to divide it in half. Shape each piece of dough into a loaf. If you want to add more cheese to the inside of the loaf, stretch the dough into a rectangle and add the shredded or cubed Asiago cheese before shaping the loaf. You can also add other types of shredded or cubed cheese, such as Parmesan or cheddar, at this stage.
Place the loaves on a baking sheet lined with parchment paper. Cover the loaves and let them rise again for 20 to 30 minutes. Preheat the oven to 350-375°F. Before baking, brush the tops of the loaves with an egg wash (a mixture of beaten egg and water) and sprinkle with the remaining shredded or cubed Asiago cheese. You can also add chopped herbs like basil or parsley at this stage.
Bake the Asiago bread for around 30-35 minutes until it is lightly golden brown and sounds hollow when tapped. The internal temperature of the loaf should be 190°F.
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Prepare the dough and let it rise
Preparing the dough for Asiago cheese bread is a relatively simple process. You can use a bread machine to do the kneading, or you can do it by hand. Start by mixing the dry ingredients: flour, salt, pepper, and yeast. Note that you should use active dry yeast instead of instant yeast for this recipe, as it is a no-knead dough with a long rising time. Next, stir in the shredded Asiago cheese—you can also add other shredded or crumbled cheeses like Parmesan or cheddar for extra flavour.
Once the cheese is mixed in, gradually add in the remaining liquid ingredients: milk and butter. Mix until a soft dough is formed. The dough should be sticky and slightly stick to the bottom of the bowl as it kneads. If you're using a bread machine, you can let it do the kneading for you. Otherwise, you can knead the dough by hand by holding it with one hand and stretching it out over the work surface with the other, then bringing it back into a ball and repeating. This process helps to develop the gluten and evenly distribute the ingredients.
After kneading, spray a large bowl with cooking spray and place the dough inside. Turn the dough so that both sides are coated with the cooking spray. Cover the bowl with plastic wrap or a clean tea towel. Now it's time to let the dough rise. Find a warm, humid place for the bowl, as yeast loves warmth and humidity. You can use a dough rising mat or a Brod & Taylor Proofing Box to create a warm environment, or simply drape a towel over the bowl—just make sure the dough doesn't get too cold or too hot. Let the dough rise until it is nearly doubled in size, which should take around 30 to 45 minutes.
Once the dough has risen, it's time to shape it into loaves. Punch the dough down and use a serrated knife or dough cutter to divide it in half. Shape each piece into a loaf and place them on a baking sheet lined with parchment paper. Cover the loaves and let them rise again for 20 to 30 minutes. Don't worry if they don't rise much during this second rise, as they will spring up in the oven. And that's it! Your dough is now ready to be baked into delicious Asiago cheese bread.
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Add cheese to the dough and shape the loaf
To make Asiago cheese bread, you'll need to add the cheese to the dough and shape it into a loaf before baking. Here's a step-by-step guide to help you through the process:
Adding Cheese to the Dough:
Firstly, prepare the dough by combining flour, yeast, sugar, salt, and pepper in a large bowl. You can also add other dry ingredients like cornmeal or rosemary at this stage, depending on your preference. Whisk or stir the mixture to combine the ingredients evenly.
Next, you'll need to prepare a milk mixture by melting butter in milk. Heat this mixture to a temperature between 120-130°F (49-54°C). Gradually stir this milk mixture into the flour mixture until you have a smooth batter.
Now it's time to add the cheese! Start by stirring in shredded or grated Asiago cheese. You can also experiment with different cheeses like Parmesan, Cheddar, or Provolone. Add about 1 cup of cheese to the batter and mix until it's well combined.
Shaping the Loaf:
Once the cheese is incorporated, gradually add more flour to the batter to form a soft dough. You can do this by hand or using a stand mixer with a dough hook attachment. Knead the dough until it becomes smooth and elastic. This should take about 5-10 minutes.
After kneading, prepare a large bowl by greasing it with cooking spray or shortening. Place the dough in the bowl and turn it over so that both sides are coated with the grease. This will prevent the dough from sticking as it rises.
Cover the bowl with plastic wrap or a clean, damp towel. Let the dough rise in a warm place until it has nearly doubled in size. This usually takes around 30-45 minutes, but the time may vary depending on the environment.
Once the dough has risen, use a serrated knife or a dough cutter to divide it in half. Shape each piece of dough into a loaf shape. You can also get creative and experiment with different shapes if you prefer.
Place the shaped loaves on a baking sheet lined with parchment paper. This step is important, as the cheese may ooze out during baking, and the parchment paper will catch any drips. Cover the loaves again and let them rise for a second time, usually for about 20-30 minutes.
Your dough is now ready for baking! You can follow the remaining steps in the baking process to transform your shaped and risen dough into a delicious Asiago cheese loaf.
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Bake at 325-375°F for 30-35 minutes
When you're ready to bake your Asiago loaf, preheat your oven to 375°F. If your bread has been frozen, it's best to let it thaw at room temperature the day before you plan to serve it. Then, place the loaf on a sheet pan and pop it into the preheated oven for about 15 minutes—just until it's warm.
Now, for the final bake, set your oven temperature between 325-375°F and bake your Asiago loaf for 30-35 minutes. You'll know it's ready when the crust is a beautiful golden brown, and the internal temperature reads 185-200°F. If you don't have a thermometer, tap the loaf; if it sounds hollow, it's done.
Let the loaf cool for about 10 minutes before removing it from the pan, and then let it cool completely. The aroma of freshly baked bread might be too tempting, but try to resist eating it all in one go! If you have leftovers, store them in a zip-top bag at room temperature for up to 24 hours.
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Let the bread cool before slicing
Asiago cheese bread is a delicious treat, with a crisp, golden crust and a soft, fluffy inside. The cheese is generously distributed throughout the loaf, creating a unique and indulgent texture. While it may be tempting to dive straight into your freshly baked loaf, it is important to let the bread cool before slicing.
Firstly, allowing the bread to cool will ensure that the loaf keeps its shape when sliced. If you cut into the bread while it is still hot, the crumb is too soft and wet, resulting in a doughy, gummy, and sticky texture. The bread will not slice neatly and will tend to stick to your knife. By letting the bread cool, you allow the starch retrogradation process to complete. This process involves water molecules moving outward, drying the bread and firming up the crumb, resulting in a neat slice.
Secondly, cutting into a hot loaf will cause the steam to escape at a much faster rate. This will result in drier bread later on, as the steam is released all at once instead of slowly and naturally. By letting the bread cool, you allow the steam to emit at a slower pace, preserving the moisture in the loaf.
Thirdly, flavour continues to develop as the bread cools. Bakers often find that the flavour intensifies and improves during this period, which is why some types of bread, such as sourdough, are left for 6 to 8 hours before slicing. Allowing the bread to cool to room temperature optimizes the flavour and texture, resulting in a more satisfying eating experience.
Finally, letting the bread cool before slicing is practical from a serving perspective. If you are hosting guests, it is recommended to serve the bread warm rather than hot. By letting the bread cool and then warming it up just before serving, you can ensure that your guests enjoy the optimal flavour and texture. This is a technique often employed by restaurants, who receive or bake their bread in the morning so that it is not warm by the time the restaurant opens.
In conclusion, while it requires patience, allowing your Asiago cheese loaf to cool before slicing is crucial to achieving the perfect texture and flavour. By following this step, you will be rewarded with neat slices, a moist loaf, and a fully developed flavour profile. So, resist the temptation to cut into the warm bread, and your patience will be rewarded!
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Frequently asked questions
To prepare the dough, mix 1 1/2 cups of flour, sugar, yeast, salt and pepper in a large bowl. Melt butter in milk and stir this mixture into the flour mix until smooth. Stir in 1 cup of shredded Asiago cheese. Gradually stir in about 2 cups of flour to make a soft dough.
After the dough has doubled in size, punch it down and use a serrated knife or dough cutter to divide it in two. Shape each piece of dough into a loaf. Place the loaves on a baking sheet lined with parchment paper. Cover the loaves and allow them to rise again for 20-30 minutes.
Preheat the oven to 350-375°F. Brush the tops of the loaves with a mixture of beaten egg and water, then sprinkle the remaining shredded Asiago cheese on top. Bake for 30-35 minutes until lightly golden brown. The internal temperature of the loaf should be 190°F.
