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Whole, sliced golden loaf of Asiago cheese bread in a red, orange and white checkered cloth.
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5 from 6 votes

Asiago Bread Recipe

This is an easy and incredibly delicious recipe. Baked in a Dutch Oven, it's a rustic, overnight no-knead bread recipe. With a gorgeous crust and soft, cheesy interior this artisan bread is always a huge hit!
*Just about all of the prep time is inactive.
*Pease read the instructions to get a sense of timing
before you start. You should begin the the evening
before the day you want to bake it.
Prep Time10 minutes
Cook Time45 minutes
Rising & Cooling Time21 hours
Total Time21 hours 55 minutes
Course: Side Dish, Snacks and Sandwiches
Cuisine: American
Keyword: great for brunch, great for sandwiches, easy side dishes
Servings: 10
Calories: 215kcal

Ingredients

  • 3 cups bread flour (plus a bit more for dusting)
  • 2 cups cubed Asiago cheese (10 to 12 ounces)
  • 1 teaspoon table salt
  • ¾ teaspoon active dry yeast
  • ½ teaspoon freshly ground black pepper
  • 1⅓ cups cool water
  • cornmeal for dusting

Instructions

Make the Dough and 1st Rise

  • In a medium-sized bowl, stir together the flour, cheese, salt, yeast and pepper. Add the water and use a wooden spoon to mix until you have a wet and sticky dough, about 30 seconds. Cover the bowl tightly with plastic wrap and let sit at room temperature until the surface is dotted with bubbles, and the dough has at least doubled in size,12 to 18 hours.

2nd Rise

  • When the first rise is complete, generously dust a work surface with flour. Use a bowl scraper or rubber spatula to scrape the dough out of the bowl in one piece onto the floured surface. Use lightly floured hands to lift the edges of the dough in towards the center. Nudge and tuck in the floured hands to lift the edges of the dough in towards the center to make it round.
  • Place a tea towel on your work surface and generously dust it with cornmeal. Gently place the dough on the towel, seam side down. If the dough is sticky, dust the top lightly. Fold the ends of the tea towel over the dough to cover it. Place in a warm, draft-free spot until it has doubled in size, about 2 hours.

Bake

  • About 15 minutes before the end of the second rise, preheat the oven to 475℉ with a rack in the middle. Place a covered 4 to 5 quart Dutch Oven on the rack to preheat.
  • Use pot holders to carefully remove the preheated Dutch Oven and remove the lid. Unfold the tea towel and quickly and gently invert the dough into the pot, seam side up. Be careful as the pot will be very hot! Cover and bake for 30 minutes.
  • Remove the lid and continue baking until the bread is a deep chestnut color, about 15 minutes. Use a heatproof spatula or pot holders to gently lift the bread out of the pot and place it on a rack to cool thoroughly before slicing, about 1 hour.

Notes

Nutritional information is only an estimate.

Nutrition

Calories: 215kcal | Carbohydrates: 28g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 554mg | Potassium: 60mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 157IU | Vitamin C: 0.001mg | Calcium: 243mg | Iron: 1mg