Asiago Cheese Bread, Excellent

Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

No fear...it's not as much work as it may seem. Lots of passive cooking time here. Great for hors-d'oeuvres with a little cheese spread, pate' or what-have-you! Terrific as bruschetta. This just may be the most-liked bread I make. A pre-shredded 3-cheese combination is also very good. I have no clue as to the provenance of this recipe, been making it for a while.

Ingredients Nutrition

Directions

  1. In large bowl, combine 1-1/2 cups of the flour, yeast, sugar, salt and pepper. Melt butter in milk to 120-130 degrees. Stir milk mixture into flour mix until smooth. Stir in 1 cup cheese.
  2. Gradually stir in about 2 cups flour to make soft dough. Knead in mixer or by hand until smooth and elastic, adding flour if needed.
  3. Oil large bowl, add dough, turn to coat. Cover with clean damp towel and let double. (It may take 2-1/2 hours, must be the cheese.).
  4. Punch down, form into 2 long thin loaves. Spray baking sheet, (sprinkled with cornmeal?) Or use baguette pans. Place loaves on pan, let raise, covered, until doubled (45 min.) Preheat oven to 375.
  5. Slash dough with serrated knife. Brush with lightly beaten egg and sprinkle top with remaining 1/4 cup cheese. (basil, parsley, opt.) Bake 30-35 minutes till done. Cool on rack.
Most Helpful

5 5

I've been making this bread, sans the sugar, for about 3 years. It's the best cheese bread I have ever eaten. You can actually taste the cheese. I, like another reviewer, can make a meal of it. I love it for breakfast toasted and buttered. IMHO, no other cheese except Asiago will give you the great favor. I buy the wedge of Asiago at Walmart and can make two loaves from it. For me, nothing else is needed in this recipe. I cannot knead by hand any more but I make this in my KA with a dough hook and process for 9 minutes on the (2) setting once all ingredients are incorporated. Turns out beautifully.

5 5

Very good recipe! I made several times. First time the cheese tasted too strong for me, second time I made with 3/4 cup of cheese and 3rd time made with 1/2 cup (50 gr) of cheese and was perfect for my taste. Today I tried with parmesan because I want send the recipe to some friends in Brazil, in some cities there is hard to find asiago cheese, so I tried with parmesan but didn't taste the same, was good but not excellent.

5 5

Made in the ABM on the dough cycle mixing in all the cheese. Increased the pepper to 2 teaspoons and the sugar to 2 tablespoons ~ added 2 teaspoons lemon juice, 1/4 teaspon garlic powder, and 4 tablespoons vital wheat gluten. Topped the (slashed) second rise with 4 table-spoons asiago cheese ~ Baked in two 10-5/8 x 5-1/2 x 2-3/4 Pyrex loaf pans at 325 degrees for 30 minutes.