Asiago Cheese Bread Recipes

Make this Asiago cheese bread with or without a bread machine. It's an excellent artisan bread that is suitable for using to make croutons, panini, bruschetta -- or just to eat out of hand. The recipe makes a 1 1/2 pound loaf.

Tip: This bread is at its best when you use high quality ingredients. Be sure to use a good quality of cheese and avoid the temptation to substitute the bread flour for regular flour.

Tip #2:Feel free to increase the amounts of sun dried tomatoes and Asiago cheese if you are particularly fond of those flavors.
Ingredients

1 cup of water
1 tablespoons of extra virgin olive oil
1 teaspoon lemon juice
2 tablespoon of white sugar
2 tablespoons of milk powder
1 teaspoon salt
2 1/2 cups of bread flour
1/2 cup of wheat bran
3 tablespoons of sun dried tomatoes, coarsely chopped
1/3 cup Asiago cheese, grated
1 teaspoon basil
1/2 teaspoon black pepper, ground
1/2 teaspoon garlic powder (optional)
1 teaspoon Italian seasoning
1 1/2 teaspoon active dry yeast

Bread Machine Method
Place all ingredients in your bread machine in the order provided. Set the machine to Regular Bake. This Asiago Cheese Bread recipe takes a little longer to rise than most breads -- so you may want to check the rising cycle and allow a little extra time.

Hand Method
Dissolve the yeast in one cup of warm water with 1 teaspoon of sugar added. Allow to become frothy.

Mix other ingredients together in the order given Add the yeast.

Turn out onto a floured board and knead well. Place in a greased pan, cover and allow to rise until doubled in bulk This might take about seventy minutes. Punch down, cover and let rise again for approximately fifty minutes. Place in a greased baking pan and bake in a preheated 400 degree F. oven.

This makes an excellent artisan bread recipe.

Not everyone uses the Imperial measurements used in the recipe on this page. If you want help converting these measurements to metric, please refer to this Online Cooking Converter.

Although there may be exceptions to this, Imperial measurements are used primarily in the USA. Most other countries of the world use metric measurements for cooking, as well as for most everything else.