Let Me Tell You About My Love-Hate Relationship with Asiago Bread
Here’s the thing: I’ve been making Asiago Bread on and off for years (I say “on and off” because dough and I don’t always see eye to eye). I remember the first time I baked it, I somehow managed to cover our entire kitchen counter in flour—my cat, Pickles, looked like a ghost. But honestly, the smell of sharp asiago cheese melting into golden crust is pretty much the best kitchen perfume going. I’m not saying this bread fixed my day, but, well, maybe it did. It’s become my go-to for impressing friends, surviving rainy weekends, or let’s face it, when I just want to slather warm hunks of bread with an unholy amount of butter (don’t judge me).
Why You’ll Love This Bread (or At Least Why My Family Does)
I make this when I need something way fancier than store-bought bread, but still want something rustic—not those tall, intimidating bakery loaves. My family goes nuts for it; it’s practically gone before you can say “let it cool.” (Pro tip: no one actually waits for it to cool in my house. We just deal.) I mean, what’s not to like? It’s cheesy, the crust is toothsome, and it smells so flipping good right out of the oven. I used to hate proofing dough (patience, not my strong suit), but actually, it just gives me an excuse to catch up on silly YouTube videos—or, you know, wash the flour off the cat.
What You’ll Need (with Some Swaps If You’re Feeling Adventurous)
- 3 cups all-purpose flour (sometimes I mix in 1/2 cup of whole wheat if I’m feeling virtuous; my grandmother would’ve called that “spoiling a good thing.” She was picky.)
- 1 heaping cup grated Asiago cheese (honestly, any hard cheese works, but Asiago has that punchy, nutty flavor—you can swap in Parmesan or even sharp white cheddar if need be.)
- 1 envelope (2 1/4 tsp) active dry yeast
- 1 cup warm water (about bathwater temp but if you mess up, it’s not the end of the world)
- 2 tbsp olive oil (I’ve used melted butter in a pinch; oil is just easier to pour, isn’t it?)
- 1 1/2 tsp salt (or just a decent pinch – I don’t always measure perfectly)
- 1 tsp sugar (or honey, which gives it a faint sweetness if you’re into that)
- Some extra cheese for topping, if you fancy
How I Actually Make Asiago Bread (Sometimes With a Little Chaos)
- First, mix the warm water with the yeast and sugar (or honey) in a big bowl. Let it hang out for 5-10 minutes until a bit foamy. If it doesn’t foam, either the yeast is ancient or the water’s too hot. Don’t fret—I’ve used it anyway when I didn’t want to run out for more, and the bread was alright, just not super puffy.
- Add in the flour, salt, and olive oil. Just dump it in—don’t worry about sifting. Then mix to form a shaggy dough. I start with a spoon, then use my hands—brace yourself: it will stick everywhere.
- Toss in the grated Asiago and knead until combined. Sometimes I lose cheese on the counter; feels wrong, but what can you do? Knead for about 10 minutes if you’re feeling energetic or 5 if you walk away and answer a text in between (me, every time). If the dough seems too dry, add a splash more water. If it’s gluey, sprinkle a little flour. It’s not rocket science.
- Now, plop the dough into an oiled bowl, cover it with clingwrap or a clean kitchen towel, and let it rise somewhere warm. An hour should do it; I’ve forgotten about it for two and a half once—still turned out fine, just a little more poofy.
- Punch it down (weirdly satisfying), shape it into a round-ish or oval loaf, then transfer to a baking sheet lined with parchment or just a well-oiled pan. Slash the top for style points and add extra asiago if you like living dangerously.
- Let it rise again for about 30 minutes while you preheat the oven to 400°F (200°C). Or until the dough looks sort of puffy and soft when you poke it gently. This is where I usually sneak a taste of the stray cheese bits.
- Bake for 25-30 minutes—it should smell like a bakery exploded and the crust goes golden. If you tap the bottom, it should sound hollow-ish (not gonna lie, my first time it was more “thud” than “hollow,” but still tasty).
What I Wish Someone Had Told Me First (Aka My Notes)
- Bread flour works too; makes it a bit chewier—I just usually have all-purpose lying around because, well, easier.
- If you add the cheese too early, it can go a bit streaky; so I usually knead it in halfway, but honestly, it never hurt anyone doing it out of order.
- If it’s humid, I sometimes need a little more flour (weird, right?). Just go by feel. If it sticks to your hands like glue, add a handful more flour.
Variations I’ve Actually Tried (Plus One ‘Nope’)
- Once, I tried jalapeños—tasted great, but my niece thought her mouth was on fire. Mild chilies are probably safer unless everyone in your house is heat-proof.
- I’ve swapped in smoked gouda which made the whole house smell amazing (but my husband said it wasn’t “real” Asiago bread).
- I did attempt to use oat flour once… let’s just say no one asked for it again. It was dense as a brick.
Do You Really Need Fancy Equipment?
I use a stand mixer now because my wrists say “enough already,” but you can absolutely knead this on a floured countertop—just clear space, unless you like the feeling of flour in your socks. If you don’t have a proofing bowl, any oversized salad bowl works. One time I even used a big saucepan. (Wouldn’t recommend using a Tupperware unless you like chasing runaway dough.)
How to Store It (In Theory)
Wrap the loaf in a clean kitchen towel or wax paper, pop it in a bread box if you have one (I don’t), or just a plastic bag loosely closed. Room temp: 2 days, but honestly, in my house it never survives past 24 hours—too many snack attacks. If you do have leftovers, toast slices the next day; I think it’s better then, but don’t @ me.
How I Like to Serve It (And a Family Quirk)
We eat chunks spread with salted butter, or if it’s dinner time, make gooey grilled cheese (yes, seriously, cheese in and cheese on bread). My aunt dunks it in tomato soup—her go-to when she visits, rain or shine. Or, slice it thick, toast it, and have it for breakfast with fried eggs. Not traditional, but delicious.
Lessons Learned (Mostly From Messing Up)
- Once, I tried to rush the second rise—big mistake: bread came out kinda dense. Patience isn’t easy, but just let that dough puff up.
- I used cold cheese once (straight form the fridge)—clumped up and didn’t blend in. Now I let it sit room temp first (just 10 minutes or so).
- Don’t slice it fresh out of the oven unless you want a smushed bread pile; let it cool for, like, 15 minutes. Or don’t—just know it’ll look messy (but taste great).
FAQs My Friends and I Actually Talk About
- Can I freeze Asiago Bread? Yup, slice it first for easy toasting. Just wrap it up good or freezer-burn does weird things to cheese.
- What if I don’t have Asiago? Try sharp cheddar, or Parm, seriously. Not exactly the same but still hits the spot.
- Do I need a stand mixer? Nope! But your arms will get a workout (think of it as justifying that extra butter later).
- Why’s my bread flat? Oh, that’s happened to me! Usually it’s old yeast. Or not enough kneading—sometimes I get lazy, too.
- Do I have to wait for it to cool? Technically yes, but when it smells this good? Come on—no one does.
Oh—almost forgot: the last time I made this, my neighbor stopped by unannounced, saw the bread cooling, and ended up staying for two hours, mostly just to “help test it.” Turns out, asiago bread is the universal language of “please stay and chat.” Go figure.
Ingredients
- 3 cups all-purpose flour
- 1 cup grated Asiago cheese (plus more for topping)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F/43°C)
- 2 tbsp olive oil
- 1 tbsp sugar
- 1 tsp salt
- 1/2 tsp garlic powder
Instructions
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1In a large mixing bowl, dissolve sugar in warm water. Sprinkle the yeast on top and let it sit until foamy, about 5 minutes.
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2Add olive oil, salt, garlic powder, and 2 cups of flour. Mix until combined, then gradually stir in remaining flour and Asiago cheese to form a soft dough.
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3Knead the dough on a lightly floured surface for about 8 minutes until smooth and elastic. Place dough in a greased bowl, cover, and let rise in a warm place for 45 minutes or until doubled in size.
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4Punch down the dough and shape into a round loaf. Place on a parchment-lined baking sheet. Sprinkle additional Asiago cheese on top.
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5Bake in a preheated oven at 400°F (200°C) for 30-35 minutes or until golden brown. Cool slightly before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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