Uploaded August 2025 | Updated September 2026, 2 weeks ago
#asiagocheesebread #nokneadbread #crustybread
Today's video is about making a no-knead asiago cheese bread. this bread is crispy on the outside, soft and cheesy on the inside. I've even added some fresh garlic!.
If you like this video, please give it a thumbs up and leave me a comment. If you're not subscribed to my channel, please consider subscribing.
Happy Baking ~ Wendy
Music: Find Your Beat - Nana Kwabena
Ingredients
3 1/4 cups (423g) bread flour, plus more as needed
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard-size packet)
2 cloves garlic, minced (use a much as you'd like)
1 and 1/4 cups (125g) shredded asiago cheese, divided
1 and 1/2 cups (360ml) warm water (about 95°F (35°C))
Instructions
In a large bowl, stir together the bread flour, salt, pepper, yeast, and garlic. Add 1 cup (100g) of the cheese and stir until combined.
Make a well in the center of the flour mixture, and pour in the warm water.
m
Mix to combine.
The dough will be shaggy and pretty sticky. If it’s extremely wet, add another 2 Tablespoons of flour.
Shape the dough into a ball in the center of the bowl. Cover the bowl tightly. Allow to rise for 3-3.5 hours at room temperature.
Grease a 10- to 12-inch oven-safe skillet with oil, butter, or nonstick spray. , Shape dough into a ball as best you can. Doesn’t have to be perfect. Place dough in the skillet, cover it, and let it rest for 30 minutes as the oven preheats.
Preheat the oven to 425°F (218°C).
Using a very sharp knife or bread lame (you could even use kitchen shears), gently score a slash or X into the surface of the dough, about 1/2 inch deep. (“Score” = shallow cut.)
Top the bread with the remaining 1/4 cup (25g) asiago cheese, pressing it lightly into the surface so it sticks.
Bake for 30–35 minutes, or until the bread is golden brown. How to test for doneness: Give the warm bread a light tap. If it sounds hollow, it’s done.
Remove skillet from the oven, carefully remove the bread from the skillet, and allow to cool on a cooling rack for 20 minutes before slicing.
Cover and store leftover bread at room temperature for up to 2-3 days or in the refrigerator for up to 1 week
Like & Subscribe for more baking and cooking goodness
youtube.com/channel/simplywendylivelovebake
Follow Me:
Website - simply-wendy.com
Instagram - instagram.com/wendykernmurphy
tiktok.com/@the_bakers_loft
#asiagocheesebread #nokneadbread #crustybread
Today's video is about making a no-knead asiago cheese bread. this bread is crispy on the outside, soft and cheesy on the inside. I've even added some fresh garlic!.
If you like this video, please give it a thumbs up and leave me a comment. If you're not subscribed to my channel, please consider subscribing.
Happy Baking ~ Wendy
Music: Find Your Beat - Nana Kwabena
Ingredients
3 1/4 cups (423g) bread flour, plus more as needed
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
2 and 1/4 teaspoons Platinum Yeast from Red Star (1 standard-size packet)
2 cloves garlic, minced (use a much as you'd like)
1 and 1/4 cups (125g) shredded asiago cheese, divided
1 and 1/2 cups (360ml) warm water (about 95°F (35°C))
Instructions
In a large bowl, stir together the bread flour, salt, pepper, yeast, and garlic. Add 1 cup (100g) of the cheese and stir until combined.
Make a well in the center of the flour mixture, and pour in the warm water.
m
Mix to combine.
The dough will be shaggy and pretty sticky. If it’s extremely wet, add another 2 Tablespoons of flour.
Shape the dough into a ball in the center of the bowl. Cover the bowl tightly. Allow to rise for 3-3.5 hours at room temperature.
Grease a 10- to 12-inch oven-safe skillet with oil, butter, or nonstick spray. , Shape dough into a ball as best you can. Doesn’t have to be perfect. Place dough in the skillet, cover it, and let it rest for 30 minutes as the oven preheats.
Preheat the oven to 425°F (218°C).
Using a very sharp knife or bread lame (you could even use kitchen shears), gently score a slash or X into the surface of the dough, about 1/2 inch deep. (“Score” = shallow cut.)
Top the bread with the remaining 1/4 cup (25g) asiago cheese, pressing it lightly into the surface so it sticks.
Bake for 30–35 minutes, or until the bread is golden brown. How to test for doneness: Give the warm bread a light tap. If it sounds hollow, it’s done.
Remove skillet from the oven, carefully remove the bread from the skillet, and allow to cool on a cooling rack for 20 minutes before slicing.
Cover and store leftover bread at room temperature for up to 2-3 days or in the refrigerator for up to 1 week
Like & Subscribe for more baking and cooking goodness
youtube.com/channel/simplywendylivelovebake
Follow Me:
Website - simply-wendy.com
Instagram - instagram.com/wendykernmurphy
tiktok.com/@the_bakers_loft
