If you’re searching for a bread recipe that’s guaranteed to steal the spotlight at any table, Asiago Cheese Bread deserves a place in your repertoire. This irresistible, golden loaf celebrates everything wonderful about fresh-baked bread—airy, tender crumb, a cheesy crust, and the smallest hint of olive oil richness. Made with ingredients you probably already have in your kitchen plus a generous helping of nutty Asiago cheese, this crowd-pleasing favorite will win hearts, whether you serve it as a sandwich base, a dinner side, or simply with a knob of butter for snacking.

Asiago Cheese Bread Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this Asiago Cheese Bread plays a starring role, from giving body and structure to infusing that signature flavor and soft texture. Assemble your ingredients with care—using freshly shredded Asiago takes it to the next level!

Bread flour: Provides the chew and structure needed for the perfect artisan loaf.
Active dry yeast (2 ¼ teaspoons/1 packet): The yeast’s magic ensures your bread rises tall and light.
Salt (1 ½ teaspoons): Balances flavors and enhances the complexity of the Asiago.
Warm water (1 ½ cups, 110°F): Activates the yeast and brings the dough together.
Olive oil (1 tablespoon): Adds subtle richness and helps keep the crumb tender.
Shredded Asiago cheese (1 ½ cups, divided): The main event! Use half in the dough and half as a melty, golden topping.
Sugar (1 teaspoon): Feeds the yeast and encourages a gentle sweetness.
Melted butter (1 tablespoon, optional): For brushing over the crust if you love a softer finish.

How to Make Asiago Cheese Bread

Step 1: Activate the Yeast

Begin your Asiago Cheese Bread journey by combining warm water, sugar, and yeast in a large mixing bowl (stand mixer bowls work great, too). Give it a gentle stir and let it sit for about 5 to 10 minutes. You’ll see the yeast start to foam up, signaling that it’s alive and ready to work its magic.

Step 2: Mix the Dough

Next, add olive oil, salt, and 3 cups of bread flour into your foamy yeast mixture. Stir until a rough, shaggy dough starts to form—don’t worry if it looks a bit messy! Now, fold in 1 cup of shredded Asiago cheese. It melts into the dough perfectly, creating pockets of flavor in every bite. Gradually incorporate the remaining flour just until the dough comes together and is slightly sticky but manageable.

Step 3: Knead Until Smooth and Elastic

Dust your hands or dough hook with a little flour, then knead the dough either by hand or with the mixer for 8 to 10 minutes. You’re aiming for a dough that feels smooth, stretchy, and elastic—this step develops gluten, which leads to that crave-worthy chewy bread texture.

Step 4: First Rise

Transfer your kneaded dough to a lightly oiled bowl, turning it once to coat all sides. Cover the bowl with a towel or plastic wrap, and let it rise in a draft-free, warm spot for about 1 hour or until doubled in size. This is when the magic happens and your Asiago Cheese Bread begins to develop its light crumb.

Step 5: Shape the Loaf

Once your dough has risen, punch it down like you mean it (it’s oddly satisfying!) and turn it onto a lightly floured surface. Shape the dough into a round or oval loaf, then transfer it onto a parchment-lined baking sheet. Cover again, and let it rise for another 30–40 minutes until puffed and pillowy.

Step 6: Add Cheese Topping and Bake

While the loaf is finishing its final rise, preheat your oven to 375°F (190°C). Right before your bread goes in, shower the top with the remaining ½ cup of shredded Asiago—it’ll melt into a gorgeous golden crust. Use a sharp knife to make a few shallow slashes across the top, which lets steam escape for the perfect bake. Bake for 30–35 minutes, or until the crust is deeply golden and the loaf sounds hollow when tapped.

Step 7: Finish and Cool

If you like a softer crust, brush the hot loaf with a little melted butter as soon as it comes out of the oven. Let your Asiago Cheese Bread cool on a wire rack before slicing—if you can possibly resist the temptation!

How to Serve Asiago Cheese Bread

Garnishes

For a lovely finishing touch, sprinkle your loaf with extra shredded Asiago as soon as it comes out of the oven, or scatter over a little chopped fresh rosemary for an herby aroma. A hint of cracked black pepper or a dusting of garlic powder can also amp up the flavor in a fun, simple way.

Side Dishes

Asiago Cheese Bread is a wonderful companion to hearty soups (think tomato basil or roasted vegetable), classic Italian pasta dishes, and vibrant salads. It’s sturdy enough to be dunked into stew yet soft enough to swipe through olive oil and balsamic vinegar.

Creative Ways to Present

For a party, slice the loaf and arrange the pieces in a bread basket with a few dipping oils and whipped butters on the side. Toasted slices make fabulous crostini—top with roasted vegetables or even a slice of prosciutto. It’s also magnificent as a base for gourmet grilled cheese or piled high with your favorite sandwich fillings.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, wrap your Asiago Cheese Bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For best flavor and texture, store the loaf whole and slice as needed—this keeps it moister for longer.

Freezing

If you want to savor your bread later, freeze whole loaves or individual slices wrapped tightly in plastic wrap and a second layer of foil. Stored this way, Asiago Cheese Bread keeps beautifully for up to 2 months. Thaw at room temperature or pop directly into the oven to refresh it.

Reheating

To revive that fresh-baked magic, warm your slices (or whole loaf) in a 350°F oven for about 10 minutes. If reheating from frozen, add a few extra minutes, and consider spritzing with a bit of water for a crisp yet moist crust. Toasting works great for individual slices, too!

FAQs

Can I use pre-shredded Asiago instead of shredding it myself?

You can use pre-shredded Asiago, but shredding your own usually gives a fresher taste and better melt. Pre-shredded cheeses sometimes have anti-caking agents, which can slightly affect the bread’s texture.

What’s the difference between aged and fresh Asiago cheese in this bread?

Aged Asiago is sharper and saltier, while fresh Asiago is milder and a bit more buttery. Either type works in Asiago Cheese Bread, but aged Asiago will create a bolder, nuttier flavor profile—choose whichever matches your taste!

How do I know the bread is fully baked?

The best way is to tap the bottom of the loaf. It should sound hollow when it’s done. You can also use an instant-read thermometer—look for an internal temperature of around 200°F for perfect Asiago Cheese Bread.

Can I add extra ingredients like herbs or garlic?

Absolutely! Chopped fresh rosemary, thyme, or a little garlic powder can be kneaded right into the dough for a delicious twist. The Asiago Cheese Bread takes well to all sorts of personalizations.

Is this bread suitable for making sandwiches?

Yes, and it makes the most memorable sandwiches! The crumb is sturdy but tender, so it’s easy to slice thin or thick, and the savory, cheesy flavor pairs wonderfully with deli meats, roasted vegetables, or classic caprese ingredients.

Final Thoughts

Baking this Asiago Cheese Bread is an absolute joy—each step brings you closer to that first cheesy, fragrant slice. If you’re craving something comforting, shareable, and packed with irresistible flavor, I can’t recommend this recipe enough. Give it a try, and you’ll see just how quickly it disappears from your kitchen!

Asiago Cheese Bread Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 1 hour 45 minutes
Yield: 1 loaf (about 10–12 slices) 1x
Diet: Vegetarian

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Description

This Asiago Cheese Bread recipe yields a savory and flavorful artisan loaf that is perfect for sandwiches or as a side to soup. With a crispy, cheesy crust and a soft interior, this bread is a delightful treat for any occasion.

Ingredients

Scale

Dough:

4 cups bread flour
2 ¼ teaspoons active dry yeast (1 packet)
1 ½ teaspoons salt
1 ½ cups warm water (110°F)
1 tablespoon olive oil
1 ½ cups shredded Asiago cheese (divided)
1 teaspoon sugar

For Topping:

1 tablespoon melted butter (optional, for brushing)

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Instructions

Prepare the Dough: In a large mixing bowl, combine warm water, sugar, and yeast. Add olive oil, salt, and 3 cups of flour. Mix until a shaggy dough forms, then stir in 1 cup of shredded Asiago cheese.
Knead the Dough: Gradually add the remaining flour until a soft, slightly sticky dough forms. Knead for 8–10 minutes until smooth and elastic.
Rise and Shape: Let the dough rise in an oiled bowl until doubled. Shape into a loaf, let rise again on a baking sheet.
Bake: Preheat oven, sprinkle remaining Asiago on top of the loaf, slash the top, and bake for 30–35 minutes until golden.
Finish: Brush with melted butter, if desired, and let cool before slicing.