This chewy, tacky asiago-crusted skillet bread is filled with 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 additional crispy backside crust. You’ll use a simple no-knead methodology to make this yeast bread, which produces a phenomenal do-it-yourself loaf with minimal hands-on work.
This recipe is dropped at you in partnership with Pink Star Yeast.
If you happen to’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 types a scrumptious crust on the outside. (Are you drooling but?!)
I wished to copy that fantastic taste and chewy texture, however as a loaf of bread. This recipe nails it, and in contrast to do-it-yourself 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 listing of elements
- Flavors of asiago cheese, garlic, and black pepper
- Prepared the identical day you begin making it
- Tastes phenomenal with tomato soup
- EASY: If you happen to can stir elements collectively, you can also make this bread!
Are You a Yeast Newbie?
This Baking with Yeast Information is a superb place to begin. I reply many frequent yeast FAQs in easy-to-understand explanations, so you’ll be able to be taught the fundamentals earlier than starting.
Seize These Elements
With so few elements, every one has an necessary job:
- Bread Flour: When you might use all-purpose flour on this recipe, I like to recommend utilizing bread flour as a result of it produces a stronger, chewier bread.
- Salt & Pepper: I like to recommend utilizing coarse sea salt as a result of I discover the bread’s taste missing with common desk salt. Likewise, whilst you can use common finely floor pepper, I like to recommend freshly grinding black peppercorns for one of the best style.
- Instantaneous Yeast: I all the time use Platinum Yeast by Pink Star, which is an prompt yeast. The Platinum yeast is unbelievable as a result of its cautious system strengthens your dough and makes working with yeast easy. You solely want 1 commonplace packet of yeast (2 and 1/4 teaspoons) to get the job achieved.
- Garlic: 2 minced cloves add a refined background taste that lets the asiago cheese take middle stage, however be at liberty so as to add extra.
- Asiago Cheese: Use a field grater to freshly shred it.
- Water: You’ll want a little bit heat water to convey all of the elements collectively. I normally use cool, room-temperature water in olive bread and artisan do-it-yourself bread, two different no-knead doughs, however with the shorter rise time for this bread, heat water helps the yeast work sooner.
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. A superb substitute for the asiago on this bread recipe is freshly grated Parmesan, Pecorino-Romano, or white cheddar.
I exploit 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 methodology of constructing do-it-yourself bread is tremendous in style amongst residence bakers, and initially got here from Jim Lahey of Sullivan Road Bakery in NYC. After utilizing his methodology to make cranberry nut no-knead bread, many readers requested for extra taste variations. Since then, I’ve additionally revealed no-knead olive bread, tremendous seeded oat bread, honey oat bread, and jalapeño cheddar bread.
I really like making bread like this.
For at the moment’s no-knead asiago bread, I made a number of modifications. As a substitute of letting the dough relaxation for 12–18 hours, we’re shortening that point to only 3 hours. We’re utilizing a little bit extra yeast (1 commonplace packet) to hurry up the method. This can be a bread you can begin making the identical day you intend to eat it and many of the “work” is totally fingers off because the dough rises.
Methods to Make No-Knead Asiago-Crusted Skillet Bread
This course of actually couldn’t be simpler. Stir all of the elements 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 fingers 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 an identical 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 primary focus right here. Baking the bread in a forged iron skillet helps develop a thick, further crispy crust on the underside.
If you happen to 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 exploit 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 the next crust to inside ratio!
Maintain this recipe on standby for when that longing for heat do-it-yourself cheese bread hits. As a result of you understand while you begin fascinated about heat do-it-yourself cheese bread, you’ll be able to’t cease fascinated about it.
This asiago bread is just excellent with a bowl of tomato soup. Or serve it alongside:
Asiago-Crusted Skillet Bread
Prep Time: 20 minutes
Prepare dinner Time: 35 minutes
Whole Time: 4 hours, half-hour
Yield: 1 loaf; 10-12 servings
Class: Bread
Technique: Baking
Delicacies: American
Description
Home made 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! If you happen to’re new to working with yeast, reference my Baking with Yeast Information for solutions to frequent yeast FAQs.
Directions
- *No have to 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 middle of the flour combination, and pour within the heat water. Utilizing a silicone spatula or wood spoon, combine to mix. The dough shall 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 middle 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 prolong this time.
- 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 fingers, form right into a ball as greatest you’ll be able to. Doesn’t should be excellent. Place dough within the skillet, cowl it, and let it relaxation for half-hour because the oven preheats.
- Preheat the oven to 425°F (218°C).
- 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 minimize.) High the bread with the remaining 1/4 cup (25g) asiago cheese, urgent it frivolously into the floor so it sticks.
- Bake for 30–35 minutes, or till the bread is golden brown. Methods to check for doneness: Give the nice and cozy bread a lightweight faucet. If it sounds hole, it’s achieved. For a extra correct check, the bread is finished when an instant-read thermometer reads the middle of the loaf as 195°F (90°C).
- 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.
- 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
- Make Forward & Freezing Directions: After the dough rises at room temperature, you’ll be able to refrigerate it for as much as 8 extra hours earlier than continuing with step 2. I don’t advocate 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 come back to room temperature earlier than serving.
- Particular Instruments (affiliate hyperlinks): Field Grater | Glass Mixing Bowls | Silicone Spatula or Picket Spoon | Forged-Iron Skillet | Bread Lame | Instantaneous-Learn Thermometer | Cooling Rack | Coarse Sea Salt
- To Bake in a Dutch Oven: Use a 5–6-quart or bigger Dutch oven or any giant 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 fingers, form right into a ball as greatest you’ll be able to. Switch the dough to a big piece of parchment paper. (Giant sufficient to suit inside your pot and one that’s secure for prime warmth. I exploit this parchment and it’s by no means been a problem.) 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 (if you happen to don’t have a lid on 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 inner temperature reaches 195°F (90°C).
- 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 steel pan (I normally use a steel 9×13-inch baking pan; don’t use glass) on the underside oven rack. Rigorously and shortly pour 3–4 cups of boiling water into it, after which shortly shut the oven door to entice the steam inside. The steam helps create a crispier crust, much like a crust that types when utilizing a forged iron skillet. Proceed with step 5.
- Flour: For best possible taste and chewy texture, I strongly advocate utilizing bread flour. You should use a 1:1 substitution of all-purpose flour in a pinch with no different modifications to the recipe. Don’t use entire wheat flour on this dough. We now have not examined this recipe with gluten-free flour.
- Salt: Use a rough salt, corresponding to coarse sea salt, on this bread. I discover the flavour barely missing when utilizing common desk nice salt. If you happen to solely have nice salt, scale back to 1 and 1/2 teaspoons.
- Pepper: Use freshly floor black pepper. If utilizing finely floor, scale back to 1/4 teaspoon.
- Yeast: I all the time use Platinum Yeast from Pink Star, an prompt yeast. You should use any prompt yeast on this dough. If utilizing lively dry yeast, the rise time is normally barely longer, about 4 hours. Reference my Baking with Yeast Information for solutions to frequent yeast FAQs.
- Asiago Cheese: The flavour ranges from mildly candy and nutty to sharp and tangy, relying on how lengthy it’s aged. A superb substitute for the asiago on this bread recipe is freshly grated Parmesan, Pecorino-Romano, or white cheddar.