Perfect soup bread, this Asiago bread is easy and pretty much just a variation of my basic recipe, but adding in the cheese. I’ll put it here, but there’s not a whole lot more to it.
Basic Bread Recipe
- 1 package (or 2 and 1/4 tsp.) active dry yeast
- 2 c warm water
- 1/2 tbsp salt
- 4 – 6 c white flour
- 1.5-2 c Asiago Cheese. I buy fresh and shred it myself because I think it’s better for baking for it to be as fresh as possible.
- 2 tsp olive oil
Mix yeast and warm water in a large bowl, whisk it in, and then the salt. Whisk in 1.5 c of the flour, when it starts to look like paste add in the cheese. At this point start using the wooden spoon and add in flour until the bread is sticky but keeps its shape.
Use olive oil to grease a bowl and put in the bread and allow it to rise until it doubles in size. Punch down and knead for a few minutes if you plan on shaping it or braiding it. If you just want a single loaf, you can just put it directly into a pan and let it rise for another 45 minutes or so. Brush the bread with egg whites if you want, to get that beautiful shiny bread finish.
Preheat your oven while the bread rises, to 400F, bake for 35-40 minutes, if you’re doing a whole loaf, closer to 20 minutes if you do rolls or buns, in the end you want the buns to be golden brown.