Why You’ll Love This Recipe

Cheese lover’s dream: Packed with shredded Asiago inside and on top.
Perfect texture: A crusty exterior with a soft, fluffy interior.
Versatile: Bake as loaves, rolls, or even bread bowls.
Panera copycat: Brings the bakery-style bread right to your kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Bread flour
Instant yeast
Salt
Sugar
Black pepper
Milk
Butter
Shredded Asiago cheese
Egg (for egg wash)
Water

Directions

Mix dry ingredients: In a stand mixer bowl, whisk together 1½ cups flour, yeast, sugar, salt, and pepper.
Warm liquids: Heat milk and butter to 120-130ºF until butter begins to melt.
Combine: Mix warm milk mixture with the dry ingredients using a paddle attachment until smooth. Add 1¼ cups shredded Asiago and mix.
Knead dough: Switch to a dough hook, gradually adding 1¾ cups flour. Knead for 5 minutes to form a slightly sticky dough.
First rise: Place dough in a greased bowl, turn to coat, cover, and let rise until doubled (30–45 minutes).
Shape loaves: Punch down dough, divide in half, shape into loaves, and place on a lined baking sheet.
Second rise: Cover and let rise again for 20–30 minutes.
Bake: Preheat oven to 375ºF. Brush loaves with egg wash, sprinkle with remaining Asiago, and bake 30–35 minutes until golden brown and internal temp reaches 190ºF.

Servings and Timing

Preparation time: 20 minutes
Rising time: 1 hour 15 minutes
Baking time: 30–35 minutes
Total time: About 2 hours 15 minutes
Servings: 2 small loaves

Variations

Asiago Rolls: Divide dough into 12 balls, rise in a 9×13 pan, bake 22–24 minutes.
Bread Bowls: Divide into 4 dough balls and bake into sturdy bowls.
Cheese blend: Mix in other cheeses like Parmesan or cheddar for a different flavor.

Storage/Reheating

Store cooled bread in an airtight container at room temperature for up to 3 days. To reheat, wrap in foil and warm in a 350ºF oven for 10–15 minutes. You can also freeze the baked bread for up to 3 months; thaw and reheat before serving.

FAQs

Can I use all-purpose flour instead of bread flour?

Yes, but bread flour yields a chewier texture and better structure.

What’s the best Asiago cheese to use?

Aged Asiago gives the best flavor. Buy a wedge and shred it fresh for best results.

Can I make this bread without a stand mixer?

Yes, you can knead the dough by hand, though it may take a bit longer.

Can I freeze the dough?

Yes, freeze after shaping but before the second rise. Thaw and let rise before baking.

How do I know when the bread is done?

The internal temperature should be 190ºF and the crust golden brown.

Can I add herbs or garlic?

Absolutely! Rosemary, thyme, or garlic powder would pair beautifully.

What soups go well with this bread?

Tomato basil, creamy potato, or tortellini soups are excellent pairings.

Can I make the dough ahead of time?

Yes, prepare the dough, refrigerate it after the first rise, and bring it to room temperature before shaping and baking.

Why is my bread dense?

Over-kneading or using old yeast could be the cause. Make sure your yeast is active.

What’s the purpose of the egg wash?

It helps create a shiny, golden crust and helps the cheese stick to the top.

Conclusion

Asiago Cheese Bread is a homemade delight that’s both hearty and flavorful. Whether shaped into rolls, bowls, or classic loaves, this cheesy bread is a bakery-worthy creation you’ll be proud to serve. With its crunchy crust, soft interior, and irresistible cheesy top, it’s a must-try for any bread lover.

Asiago Cheese Bread

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Author: Chef Sara
Total Time: ~2 hours 15 minutes
Yield: 2 small loaves
Diet: Vegetarian

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Description

This homemade Asiago Cheese Bread is a cheesy, bakery-style loaf inspired by Panera’s favorite. With a golden crust, fluffy interior, and layers of rich Asiago cheese, it’s perfect for sandwiches, soup dipping, or enjoying all on its own. Make it as loaves, rolls, or bread bowls—cheese lovers will rejoice!

Instructions

Mix Dry Ingredients: In a stand mixer bowl, combine 1½ cups flour, yeast, sugar, salt, and pepper.
Warm Milk & Butter: In a saucepan or microwave-safe cup, heat milk and butter to 120–130ºF, just until butter starts to melt.
Combine: Add warm milk mixture to the dry ingredients and beat until smooth. Mix in 1¼ cups shredded Asiago cheese.
Knead the Dough: Switch to the dough hook. Gradually add about 1¾ cups more bread flour. Knead for 5 minutes until dough is soft and slightly sticky.
First Rise: Transfer dough to a greased bowl, cover, and let rise in a warm place until doubled (about 30–45 minutes).
Shape Loaves: Punch down dough, divide into 2 equal pieces, and shape into loaves. Place on a parchment-lined baking sheet.
Second Rise: Cover loosely and let rise again for 20–30 minutes.
Bake: Preheat oven to 375ºF. Mix egg and water to make an egg wash. Brush loaves, sprinkle with remaining cheese, and bake 30–35 minutes, until golden and internal temperature reaches 190ºF.
Cool & Serve: Cool slightly before slicing. Serve warm or at room temperature.