Asiago Cheese Bread
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This is an easy bread made with aged asiago cheese and buttermilk to give a soft and tangy flavor. Compliments any sandwich, but is great on its own or as a side dish.
Ingredients
- 3 ⅓ cups (500g) flour
- 1 ⅓ cups (320mL) room temperature buttermilk
- 1 cup (113g) shredded asiago cheese
- 2 tbs (25g) sugar
- 1 tbs (15mL) oil
- 2 tsp (7g) yeast
- 1 tsp (5g) salt
Instructions
- Stir together buttermilk, sugar and yeast, set aside.
- In a large bowl, mix together flour and salt. Add in oil and buttermilk mixture. Stir until a shaggy dough forms.
- Knead by hand on a work surface or in a stand mixer until smooth and elastic, about 8-10 minutes.
- Return to bowl, cover and allow to rise 60-120 minutes or until double in size.
- Prepare a 9x5 (23x13cm) loaf pan by lining with parchment or lightly oiling and flouring if it's not a non-stick pan.
- Flatten dough on a clean surface into a rough rectangle about 8x13" (20x33cm.)
- Sprinkle the top of the dough with asiago cheese. Roll the dough into a log from the 8" (20cm) side and place dough inside pan seam side down.
- Cover with plastic wrap and let rest 60 minutes. The dough should reach the top of the pan when ready for baking.
- When there is 15-30 minutes left in the rise, preheat oven to 350F (180C.)
- Bake 35-45 minutes or until crust is a golden brown. Center of bread should read 190F (88C.)
- Cool completely before cutting.
Notes
An important note on dry yeast: Instant dry yeast is used in this recipe, which can be mixed directly into the dry ingredients or dissolved in water before mixing. If you're using active dry yeast, modern varieties generally don't need to be dissolved in warm water first, although some manufacturers still recommend it. Rapid-rise yeast may affect rising times.
Always check the manufacturer's instructions on your yeast package for the best results.