Homemade Asiago Cheese Bread

 There's nothing quite like the aroma of freshly baked bread wafting through your kitchen, especially when it's infused with the rich, nutty flavor of Asiago cheese. This artisanal-style bread features a crispy crust studded with shredded Asiago and a tender, cheesy interior that's perfect for sandwiches, soups, or simply enjoyed on its own.

Ingredients

For the Dough:

• 3½ cups bread flour
• 1½ teaspoons instant yeast
• 1½ teaspoons salt
• 1¼ cups warm water
• 2 tablespoons olive oil
• 1½ cups shredded aged Asiago cheese, divided
• 1 tablespoon dried Italian herbs (optional)

Instructions

Making the Dough

1. In a large mixing bowl, combine the bread flour, instant yeast, and salt. Whisk together to evenly distribute the ingredients.
2. Create a well in the center of the dry ingredients and add the warm water and olive oil. Using a wooden spoon or dough hook attachment, mix until a shaggy dough forms.
3. Add 1 cup of the shredded Asiago cheese and herbs (if using). Knead the dough either by hand on a floured surface for 8-10 minutes, or with a stand mixer for 5-6 minutes, until the dough becomes smooth and elastic.

First Rise

4. Place the dough in a lightly oiled bowl, cover it with plastic wrap or a damp kitchen towel, and let rise in a warm place for 60-90 minutes, or until doubled in size.

Shaping and Second Rise

5. Punch down the dough and turn it onto a lightly floured surface. Shape into an oval loaf and place on a parchment-lined baking sheet.
6. Cover loosely with plastic wrap and let rise again for 45-60 minutes, until puffy and nearly doubled in size.

Baking

7. Preheat your oven to 400°F (200°C) with a rack in the middle position. Place an empty baking pan on the bottom rack of the oven.
8. When ready to bake, score the top of the loaf with 3-4 diagonal slashes using a sharp knife or bread lame. Sprinkle the remaining ½ cup of Asiago cheese over the top of the loaf.
9. Place the bread in the oven and quickly pour 1 cup of hot water into the empty baking pan to create steam. Close the oven door immediately.
10. Bake for 35-40 minutes, or until the bread is golden brown and the cheese on top is crispy. The internal temperature should reach 190°F (88°C) when tested with an instant-read thermometer.
11. Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing.

Storage and Serving

Store the bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, wrap in foil and warm in a 350°F (175°C) oven for 10-15 minutes.

This Asiago cheese bread pairs beautifully with Italian soups like minestrone or tomato bisque. It also makes excellent grilled cheese sandwiches or can be served alongside pasta dishes to soak up rich sauces.

Recipe Notes

• For the best flavor, use aged Asiago cheese rather than fresh, as it has a more concentrated, sharp taste.
• The dough should be slightly tacky but not sticky. Add additional flour or water as needed during kneading to achieve the right consistency.
• Creating steam in the oven helps develop a crispy crust. If you prefer a softer crust, skip this step.
• For an extra punch of flavor, add 2-3 cloves of minced garlic to the dough during mixing.