Crispy Asiago Bread
Golden, cheese-crusted Asiago Bread with a soft, fluffy center. Packed with protein and fiber, it’s a wholesome, flavorful side perfect for soups, salads, and pasta or just enjoying on its own.
Equipment
- Stand mixer with dough hook or bread machine
- Mixing bowls (1 large, 1 small)
- Whisk
- Serrated knife or dough cutter
- Parchment-lined baking sheet
- Pastry brush
Ingredients
- 3 ¼ cups bread flour divided
- 1 package 2 ¼ 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 with the instant yeast, sugar, salt, and black pepper. Use a whisk to blend these ingredients evenly, ensuring that the yeast and seasoning are distributed throughout the flour. This will create a consistent base for your dough, helping it rise evenly and infusing the bread with subtle flavor from the black pepper. Set this bowl aside while you prepare the wet ingredients.
- Warm the Milk and Melt the Butter: Pour 1 ¼ cups of 2% milk into a microwave-safe bowl. Heat the milk gently until it reaches 120–130°F (warm to the touch, but not hot). Add 2 tablespoons of salted butter to the milk while it’s warm, letting it melt completely. Stir gently to combine. The warmth of the milk will activate the yeast, ensuring your bread rises properly. Be careful: milk that is too hot can kill the yeast, while milk that is too cold can slow the rising process.
- Combine Wet and Dry Ingredients: Slowly pour the warm milk and butter mixture into the bowl with the dry ingredients. Using the paddle attachment on your stand mixer, mix on low speed until the mixture begins to form a smooth, sticky dough. Add 1 ¼ cups of shredded Asiago cheese and mix just until the cheese is evenly incorporated. The dough should feel soft and slightly tacky to the touch. This step builds the flavorful cheesy base of your bread.
- Incorporate Remaining Flour: Gradually add the remaining bread flour, a little at a time, while mixing with the dough hook attachment. Knead the dough in the stand mixer for approximately 5 minutes. The goal is a soft, elastic dough that is slightly sticky but holds together well. Avoid adding too much flour, as this can make the bread dense and dry. The slight stickiness ensures a tender, airy crumb.
- First Rise: Lightly spray a large bowl with cooking spray. Transfer the dough into the prepared bowl and turn it over so all sides are coated with a thin layer of oil. Cover the bowl with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot and allow the dough to rise until it nearly doubles in size, about 30–45 minutes. During this time, the yeast works to produce air pockets, which give the bread its soft, fluffy interior.
- Punch Down and Divide: Once the dough has risen, gently punch it down to release the trapped air. Transfer the dough to a lightly floured surface and use a serrated knife or dough cutter to divide it into two equal portions. This ensures even loaves that will bake uniformly. Handle the dough gently to avoid deflating it too much, preserving its airy texture.
- Shape the Loaves: Shape each portion of dough into a traditional loaf form. Flatten each piece slightly, then fold and roll it into a smooth, elongated shape. Place the shaped loaves onto a parchment-lined baking sheet, leaving some space between them to allow for expansion during the second rise. Smooth out any rough edges to create an even crust.
- Second Rise: Cover the shaped loaves loosely with plastic wrap or a clean kitchen towel. Let the dough rise for another 20–30 minutes. The loaves may not rise dramatically, but this short second rise allows the bread to relax and ensures a tender interior once baked.
- Preheat the Oven and Prepare Egg Wash: While the loaves are resting, preheat your oven to 375°F. In a small bowl, whisk together 1 large egg and 1 tablespoon of warm water to create an egg wash. This will give your bread a shiny, golden crust.
- Apply Egg Wash and Cheese Topping: Using a pastry brush, gently coat the tops of the loaves with the egg wash. Sprinkle the remaining ¼ cup of shredded Asiago cheese evenly over the top of each loaf. The cheese will melt and form a deliciously crisp, golden crust during baking.
- Bake the Loaves: Place the baking sheet in the preheated oven and bake for 30–35 minutes. The bread is done when it reaches a light golden-brown color and an internal temperature of 190°F. The loaves should sound hollow when tapped on the bottom. Baking fully develops the flavors and ensures the bread has a perfect balance of a crisp exterior and soft, cheesy interior.
- Cool and Serve: Remove the loaves from the oven and allow them to cool slightly on a wire rack before slicing. Cooling prevents the bread from becoming gummy inside and ensures clean, even slices. Serve warm with soups, salads, pasta dishes, or enjoy on its own as a savory snack. The bread also keeps well for the next day, making it a convenient, delicious addition to any meal.
Notes
- For best results, measure flour by spooning it into a measuring cup and leveling it off; too much flour can make the bread dense.
- Ensure milk is warm (120–130°F) to activate yeast without killing it.
- Slightly sticky dough is normal; do not over-flour during kneading.
- Use freshly shredded Asiago cheese for maximum flavor and a better melting texture.
- Loaves may rise modestly during the second rise; they will spring up in the oven.
- Internal temperature should reach 190°F to ensure the bread is fully baked.
- The bread tastes best slightly warm but keeps well for the next day.
- Optionally, add garlic powder or herbs to the dough for extra flavor.