This chewy, tacky asiago-crusted skillet bread is full of the savory flavors of asiago cheese, plus a touch of garlic and black pepper. Baking the dough in a skillet helps type a thick and further crispy backside crust. You’ll use a straightforward no-knead technique to make this yeast bread, which produces a fantastic home made loaf with minimal hands-on work.

This recipe is delivered to you in partnership with Crimson Star Yeast.

In case you’ve ever had the pleasure of biting into an asiago bagel, you understand how the salty, savory taste of the asiago cheese mingles with the malty, yeasty taste of the bagel in each chewy chew. And the way the cheese sprinkled on prime bakes in and varieties a scrumptious crust on the outside. (Are you drooling but?!)

I wished to duplicate that fantastic taste and chewy texture, however as a loaf of bread. This recipe nails it, and in contrast to home made bagels, there’s NO kneading, particular person shaping, or boiling steps concerned.

Why You’ll Love This Asiago Cheese Bread

• No mixer, no sophisticated shaping, and no kneading required
• Brief + easy record of substances
• Flavors of asiago cheese, garlic, and black pepper
• Prepared the identical day you begin making it
• Tastes phenomenal with tomato soup
• EASY: In case you can stir substances collectively, you may make this bread!

Seize These Components

Asiago cheese taste: it’s an Italian alpine cow’s milk cheese, and the flavour ranges from mildly candy and nutty to sharp and tangy, relying on how lengthy it’s aged. An excellent substitute for the asiago on this bread recipe is freshly grated Parmesan, Pecorino-Romano, or white cheddar.

I take advantage of it on this savory sun-dried tomato fast bread, too.

I’ve discovered that some manufacturers of asiago cheese can have a very… pungent aroma. However relaxation assured, that magically disappears throughout baking, and the baked bread will scent and style completely scrumptious.

What’s No-Knead Bread?

This no-knead technique of creating home made bread is tremendous common amongst house bakers, and initially got here from Jim Lahey of Sullivan Road Bakery in NYC. After utilizing his technique to make cranberry nut no-knead bread, many readers requested for extra taste variations. Since then, I’ve additionally printed no-knead olive bread, tremendous seeded oat bread, honey oat bread, and jalapeño cheddar bread.

I really like making bread like this.

For in the present day’s no-knead asiago bread, I made a number of adjustments. As a substitute of letting the dough relaxation for 12–18 hours, we’re shortening that point to only 3 hours. We’re utilizing somewhat extra yeast (1 commonplace packet) to hurry up the method. It is a bread you can begin making the identical day you intend to eat it and many of the “work” is totally palms off because the dough rises.

Tips on how to Make No-Knead Asiago-Crusted Skillet Bread

This course of really couldn’t be simpler. Stir all of the substances collectively by hand. Anticipate a really sticky dough:

Cowl the bowl and let the dough rise for 3 hours. The dough will stretch to the edges of the bowl and have air bubbles on the floor:

Use a spatula to assist take away the sticky dough from the bowl then use generously floured palms to form the dough right into a ball. Place it in an oven-safe skillet.

Let it relaxation for half-hour, after which rating it with sharp knife or bread lame, prime with extra asiago cheese, and bake.

I really like that this bread has the same taste to twisted cheese bread, however requires not one of the sophisticated shaping.

Why Bake Bread in a Skillet?

Although I normally bake no-knead bread in a Dutch oven or on a baking sheet, I wished the crust to be the principle focus right here. Baking the bread in a forged iron skillet helps develop a thick, additional crispy crust on the underside.

In case you want a suggestion, I personal and love this cast-iron skillet. I’ve each the 10-inch and the 12-inch sizes and you should use both for this bread. They’re unbelievable high quality for the worth, and I take advantage of them to make every kind of recipes, from skillet brownies to my Dutch child pancake recipe, plus frittatas, skillet sea salt & herb rolls, honey cornbread, apple cider rooster, and extra. Discuss a flexible pan to have in your kitchen!

Due to the sticky dough and cheese, this bread is flatter than most boules. However this simply means a better crust to inside ratio!

Maintain this recipe on standby for when that yearning for heat home made cheese bread hits. As a result of while you begin desirous about heat home made cheese bread, you possibly can’t cease desirous about it.

This asiago bread is solely excellent with a bowl of tomato soup. Or serve it alongside:

Print

Asiago-Crusted Skillet Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No evaluations

• 
  Creator: Sally
• 
  
  Prep Time: 20 minutes
• 
  
  Prepare dinner Time: 35 minutes
• 
  
  Whole Time: 4 hours, half-hour
• 
  
  Yield: 1 loaf; 10-12 servings
• 
  
  Class: Bread
• 
  
  Methodology: Baking
• 
  
  Delicacies: American

---

Description

Selfmade bakery-style bread has by no means been simpler. This no-knead asiago-crusted bread is baked in a skillet and requires minimal hands-on work! In case you’re new to working with yeast, reference my Baking with Yeast Information for solutions to frequent yeast FAQs.

---

---

Directions

1. *No must grease the bowl, and don’t use a mixer on this step as a result of the dough is just too sticky for a mixer.* In a big bowl, stir collectively the bread flour, salt, pepper, yeast, and garlic. Add 1 cup (100g) of the cheese and stir till mixed. Make a nicely within the heart of the flour combination, and pour within the heat water. Utilizing a silicone spatula or picket spoon, combine to mix. The dough can be shaggy and fairly sticky. If it’s extraordinarily moist, add one other 2 Tablespoons of flour. Gently form the dough right into a ball within the heart of the bowl. Cowl the bowl tightly. Enable to rise for 3-3.5 hours at room temperature. See Make Forward Directions if you wish to lengthen this time.
2. Grease a 10- to 12-inch oven-safe skillet with oil, butter, or nonstick spray. Flip the dough out onto a generously floured work floor and, utilizing floured palms, form right into a ball as finest you possibly can. Doesn’t should be excellent. Place dough within the skillet, cowl it, and let it relaxation for half-hour because the oven preheats.
3. Preheat the oven to 425°F (218°C).
4. Utilizing a really sharp knife or bread lame (you could possibly even use kitchen shears), gently rating a slash or X into the floor of the dough, about 1/2 inch deep. (“Rating” = shallow reduce.) Prime the bread with the remaining 1/4 cup (25g) asiago cheese, urgent it frivolously into the floor so it sticks.
5. Bake for 30–35 minutes, or till the bread is golden brown. Tips on how to take a look at for doneness: Give the nice and cozy bread a light-weight faucet. If it sounds hole, it’s accomplished. For a extra correct take a look at, the bread is finished when an instant-read thermometer reads the middle of the loaf as 195°F (90°C).
6. Take away skillet from the oven, rigorously take away the bread from the skillet, and permit to chill on a cooling rack for 20 minutes earlier than slicing.
7. Cowl and retailer leftover bread at room temperature for as much as 2-3 days or within the fridge for as much as 1 week.

Notes

1. Make Forward & Freezing Directions: After the dough rises at room temperature, you possibly can refrigerate it for as much as 8 extra hours earlier than continuing with step 2. I don’t suggest any longer than that. To freeze, bake the bread, enable it to chill, wrap tightly in a layer of plastic wrap then a layer of aluminum foil, and freeze for as much as 3 months. Thaw within the fridge and permit to return to room temperature earlier than serving.
2. Particular Instruments (affiliate hyperlinks): Field Grater | Glass Mixing Bowls | Silicone Spatula or Wood Spoon | Forged-Iron Skillet | Bread Lame | Immediate-Learn Thermometer | Cooling Rack | Coarse Sea Salt
3. To Bake in a Dutch Oven: Use a 5–6-quart or bigger Dutch oven or any massive oven-safe pot. In step 2, after the dough has completed rising, flip the dough out onto a generously floured work floor and, utilizing floured palms, form right into a ball as finest you possibly can. Switch the dough to a big piece of parchment paper. (Massive sufficient to suit inside your pot and one that’s secure for prime warmth. I take advantage of this parchment and it’s by no means been a difficulty.) Place the dough contained in the Dutch oven by lifting it up with the parchment paper and putting all of it—the parchment paper included—contained in the pot. Cowl and let it relaxation for half-hour because the oven preheats. Proceed with step 3. Bake for 25 minutes with the lid on (should you don’t have a lid to your oven-safe pot, that’s OK, simply skip overlaying it). Rigorously take away the lid and proceed baking for 10 extra minutes till the bread is golden brown or till the interior temperature reaches 195°F (90°C).
4. To Bake on a Baking Sheet: In step 2, place the dough ball on a parchment paper lined or generously floured nonstick baking pan. Proceed with steps 3 and 4. After the oven is preheated, place scored dough/baking pan on the middle rack. Then place a shallow metallic pan (I normally use a metallic 9×13-inch baking pan; don’t use glass) on the underside oven rack. Rigorously and rapidly pour 3–4 cups of boiling water into it, after which rapidly shut the oven door to entice the steam inside. The steam helps create a crispier crust, just like a crust that varieties when utilizing a forged iron skillet. Proceed with step 5.
5. Flour: For best possible taste and chewy texture, I strongly suggest utilizing bread flour. You should utilize a 1:1 substitution of all-purpose flour in a pinch with no different adjustments to the recipe. Don’t use entire wheat flour on this dough. We’ve not examined this recipe with gluten-free flour.
6. Salt: Use a rough salt, corresponding to coarse sea salt, on this bread. I discover the flavour barely missing when utilizing common desk high quality salt. In case you solely have high quality salt, cut back to 1 and 1/2 teaspoons.
7. Pepper: Use freshly floor black pepper. If utilizing finely floor, cut back to 1/4 teaspoon.
8. Yeast: I all the time use Platinum Yeast from Crimson Star, an on the spot yeast. You should utilize any on the spot yeast on this dough. If utilizing energetic dry yeast, the rise time is normally barely longer, about 4 hours. Reference my Baking with Yeast Information for solutions to frequent yeast FAQs.
9. Asiago Cheese: The flavour ranges from mildly candy and nutty to sharp and tangy, relying on how lengthy it’s aged. An excellent substitute for the asiago on this bread recipe is freshly grated Parmesan, Pecorino-Romano, or white cheddar.