Asiago Cheese and Herb Bread – This cheese and herb stuffed bread is so easy that all you need is a spoon and bowl to make the bread dough. There is No Kneading!!! The dough is stuffed with Asiago cheese and herbs for a savory cheesy loaf of artisan bread.
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What do I Need to Make Asiago Cheese and Herb Bread?
The bread dough has only 4 ingredients, bread flour, water, salt, yeast. You will need a bowl and spoon to mix the dough. That’s it. No stand mixer, no bread machine, no dough hook, no kneading. That’s right, no kneading! I make this bread with an envelope fold technique. This technique developes the gluten and incorporated air into the dough. The result is an artisan quality bread dough with very little effort. The dough is flattened, stuffed with cheese and herbs to make a soft and airy loaf of cheesy-herb bread.
I grew up eating bread with every meal, so a meal isn’t complete without bread. This artisan asiago cheese and herb bread is good enough to be lunch all by itself. However, Farmer Fred says it needs a few slices of Ham before it’s lunch.
How do I Make Asiago Cheese and Herb Bread Dough?
Make the dough first by mixing the dough ingredients together in a bowl with a spoon. Use the envelope fold technique shown above to develop the gluten and incorporate air into the dough. Do an envelope fold, then cover and rest the dough for 20 minutes. Repeat the envelope fold a total of 3 more times with 20 minutes rest in between. After the last set of envelope folds, let the dough rest for 1 hour.
How do I Shape and Bake the Loaves of Asiago Cheese and Herb Bread?
Flatten the dough into a rectangle and spread the cheese and herbs on the dough. Roll it up like a cinnamon roll. Use a serrated knife to cut the roll lengthwise half way through. This causes the roll to open up. Be careful to not cut all the way through. The opened roll is split into 2 small open loaves. Cover, and let the loaves rise for another hour before baking for 20 – 25 minutes until golden brown. If you have an Instant Read Thermometer the internal temperature of the loaf should be at least 210 degrees. I love my instant read thermometer. It is the most loved and most used of all of my gizzies. If you like to bake it is a must have.
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- oven stone or oven steel
- 4 cups flour use unbleached bread flour use the sprinkle and level method to measure
- 1½ tsp salt sea salt or kosher salt
- 1 tsp yeast rapid rise instant yeast (1 packet)
- 13 oz water room temperature
- 1 tbsp olive oil for work surface
Cheese and Herb Filling
- 1½ cups Asiago Cheese Grated
- 2 tsp Italian Seasoning
- To change the number of serving: hover the mouse over the number of servings, a slider will pop up. The slider can be adjusted up or down. This will automatically recalculate and adjust the amount of each ingredient for you.
- Add all the dry ingredients to a mixing bowl and stir to mix.
- Add the water and stir with a large wooden spoon until all the flour is absorbed.
- Let the dough rest for 5 minutes and then stir for another minute. The dough should be soft and slightly sticky. Add more flour or water a little bit at a time to achieve this consistancy.
- Add 1 Tbsp olive oil to a smooth work surface. (i.e. granite) to create an oil circle about 12 inches across.
- Envelope fold the dough as shown in the video. Cover with a bowl and let it rest for 20 minutes.
- Repeat the envelope folds 3 more times at 20-minute intervals. Add more oil to the work surface if the dough starts to stick. The dough becomes firmer and less sticky with each envelope fold.
- After the final envelope fold place the dough in a bowl, cover and let rise for one hour.
- At the end of the hour gently roll the dough into a 10 by 16 inch rectangle. Spread the grated Asiago cheese and Italian herbs over the dough and roll up like a cinnamon roll
- Roll it up like a cinnamon roll. Use a serrated knife to cut the roll lengthwise half way through, leaving the very ends closed and uncut. This causes the roll to open up. Be careful to not cut all the way through.
- Then cut the roll into 2 smaller rolls of equal size. Pinch the cut ends together. Place on a parchment-lined cookie sheet that doesn't have a lip. This lets you slide the loaves off the sheet onto the stone or steel. Cover and let rise for 1 hour or until puffy. During the last 30 minutes of rising, preheat the oven to 375°F. Put an oven stone or steel on a shelf in the middle of the oven.
- Bake the loaves on the oven stone or steel. If you don't have an oven stone or steel bake the loaves on your parchment-lined cookie sheet. Bake for 20 - 25 minutes until golden brown and/or the internal temperature is at least 210°F