asiago cheese bread

Homemade bakery-style bread has never been easier. This no-knead asiago-crusted bread is baked in a skillet and requires minimal hands-on work! If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.

Asiago-Crusted Skillet Bread

coarse salt*

black pepper*

garlic,

*No need to grease the bowl, and do not use a mixer in this step because the dough is too sticky for a mixer.* In a large bowl, stir together the bread flour, salt, pepper, yeast, and garlic. Add 1 cup (100g) of the cheese and stir until combined. Make a well in the center of the flour mixture, and pour in the warm water. Using a silicone spatula or wooden spoon, mix to combine. The dough will be shaggy and pretty sticky. If it&#8217;s extremely wet, add another 2 Tablespoons of flour. Gently shape the dough into a ball in the center of the bowl. Cover the bowl tightly. Allow to rise for 3-3.5 hours at room temperature. See Make Ahead Instructions if you want to extend this time.

Grease a 10- to 12-inch oven-safe skillet with oil, butter, or nonstick spray. Turn the dough out onto a generously floured work surface and, using floured hands, shape into a ball as best you can. Doesn&#8217;t have to be perfect. Place dough in the skillet, cover it, and let it rest for 30 minutes as the oven preheats.

Using a very sharp knife or bread lame (you could even use kitchen shears), gently score a slash or X into the surface of the dough, about 1/2 inch deep. (&#8220;Score&#8221; = shallow cut.) Top the bread with the remaining 1/4 cup (25g) asiago cheese, pressing it lightly into the surface so it sticks.

Bake for 30–35 minutes, or until the bread is golden brown. How to test for doneness: Give the warm bread a light tap. If it sounds hollow, it’s done. For a more accurate test, the bread is done when an instant-read thermometer reads the center of the loaf as 195°F (90°C).

Remove skillet from the oven, carefully remove the bread from the skillet, and allow to cool on a cooling rack for 20 minutes before slicing.

Cover and store leftover bread at room temperature for up to 2-3 days or in the refrigerator for up to 1 week.

This recipe is outstanding! A crunchy crust, with a chewy, flavorful middle makes this skillet bread irresistible. Serve the bread with a creamy tomato soup for a winner of a dinner!

WOW!! This is my first time making this bread and it was a huge hit!! Even my picky son absolutely loved this bread!! I was wondering could I use any type of cheese with this recipe as I've used all my asiago.

Great recipe. Love this bread. Even my picky son ate it. Thank you.

I made this bread today (had to sub white cheddar for asiago since I didn't have asiago). It's delicious, my husband and I both loved it. The crust was crispy when I pulled it out of the oven, but it go soft quickly (still tasted great!). I'd love to know how to keep the crust crisp. Thanks for any tips!

This bread was so easy to make, flavor and texture of the bread is great!

Yum! This was so good. Thanks for the recipe!

Great taste, made it 3 times with good results BUT would like to incorporate a little kneading next time to give it a bit more structure and rounded height.
In what part of the process should I do this?

This bread turned out fantastic! I brought it to a wine tasting night with friends, and we ate it all :) The only changes I made were adding more cheese and using a enameled cast iron pot. I had a few ounces of parmesan that I shredded and added in addition to the asiago. I could have decreased the salt because of the extra cheese, but my friends disagreed and said it was a great flavor. Next time, I will possibly bake it a little longer to get it crustier, and I should also let it cool before transporting it (to prevent sweating lol).

Your recipes are always easy and tasty.  My family is always pleased.

Amazing bread! I substituted cheddar cheese, was surprised at how even and perfect the texture is! The dough had dry areas, I was worried it would be crumbly or have big holes in the finished slice - no problems! Gorgeous! All happy! Thank you Sallie!

https://www.youtube.com/watch?v=7afh6lRSP6Y

This chewy, cheesy asiago-crusted skillet bread is packed with the savory flavors of asiago cheese, plus a hint of garlic and black pepper. Baking the dough in a skillet helps form a thick and extra crispy bottom crust. You’ll use an easy no-knead method to make this yeast bread, which produces a beautiful homemade loaf with minimal hands-on work. This recipe is brought to you in partnership with Red Star Yeast.

Get the full recipe: https://sallysbakingaddiction.com/asiago-bread/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #asiagocheesebread #asiagobread #asiagoskilletbread

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

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Asiago-Crusted Skillet Bread

Asiago-Crusted Skillet Bread

Top 2 asiago cheese bread recipes from across the web

The most viewed asiago cheese bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Asiago-Crusted Skillet Bread

Asiago-Crusted Skillet Bread

The most viewed asiago cheese bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine