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 gorgeous do-it-yourself loaf with minimal hands-on work.
This recipe is dropped at you in partnership with Crimson Star Yeast.
Should you’ve ever had the pleasure of biting into an asiago bagel, you know the way 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 needed to duplicate 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 record of elements
- Flavors of asiago cheese, garlic, and black pepper
- Prepared the identical day you begin making it
- Tastes phenomenal with tomato soup
- EASY: Should you can stir elements collectively, you can also make this bread!
Are You a Yeast Newbie?
This Baking with Yeast Information is a superb start line. I reply many frequent yeast FAQs in easy-to-understand explanations, so you possibly can study the fundamentals earlier than starting.
Seize These Elements
With so few elements, every one has an necessary job:
- Bread Flour: Whilst you may 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 the most effective style.
- Prompt Yeast: I all the time use Platinum Yeast by Crimson Star, which is an on the spot yeast. The Platinum yeast is incredible as a result of its cautious method strengthens your dough and makes working with yeast easy. You solely want 1 normal packet of yeast (2 and 1/4 teaspoons) to get the job finished.
- Garlic: 2 minced cloves add a refined background taste that lets the asiago cheese take heart stage, however be happy so as to add extra.
- Asiago Cheese: Use a field grater to freshly shred it.
- Water: You’ll want a bit heat water to convey all of the elements collectively. I often 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 quicker.
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. 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 odor and style completely scrumptious.
What’s No-Knead Bread?
This no-knead methodology of constructing do-it-yourself bread is tremendous widespread amongst residence bakers, and initially got here from Jim Lahey of Sullivan Avenue 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 printed no-knead olive bread, tremendous seeded oat bread, honey oat bread, and jalapeño cheddar bread.
I really like making bread like this.
For at this time’s no-knead asiago bread, I made a number of modifications. As an alternative of letting the dough relaxation for 12–18 hours, we’re shortening that point to only 3 hours. We’re utilizing a bit extra yeast (1 normal packet) to hurry up the method. It is a bread you can begin making the identical day you propose to eat it and a lot of the “work” is totally fingers off because the dough rises.
The best way to Make No-Knead Asiago-Crusted Skillet Bread
This course of really 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 perimeters 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 often bake no-knead bread in a Dutch oven or on a baking sheet, I needed 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.
Should you want a advice, I personal and love this cast-iron skillet. I’ve each the 10-inch and the 12-inch sizes and you should utilize both for this bread. They’re unbelievable high quality for the value, 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 hen, 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!
Preserve this recipe on standby for when that longing for heat do-it-yourself cheese bread hits. As a result of you realize while you begin excited about heat do-it-yourself cheese bread, you possibly can’t cease excited about it.
This asiago bread is just good with a bowl of tomato soup. Or serve it alongside:
Asiago-Crusted Skillet Bread
Prep Time: 20 minutes
Cook dinner Time: 35 minutes
Whole Time: 4 hours, half-hour
Yield: 1 loaf; 10-12 servings
Class: Bread
Methodology: 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! Should you’re new to working with yeast, reference my Baking with Yeast Information for solutions to frequent yeast FAQs.
Directions
- *No must grease the bowl, and don’t use a mixer on this step as a result of the dough is simply 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 properly 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 will probably 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 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 finest you possibly can. Doesn’t need to be good. 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 would 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.
- Bake for 30–35 minutes, or till the bread is golden brown. The best way to take a look at for doneness: Give the nice and cozy bread a lightweight faucet. If it sounds hole, it’s finished. For a extra correct take a look at, the bread is completed 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 possibly can 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 | Solid-Iron Skillet | Bread Lame | Prompt-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 finest you possibly can. 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 take advantage of 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 inserting 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 (in case you don’t have a lid on your oven-safe pot, that’s OK, simply skip overlaying it). Fastidiously 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).
- 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 often use a steel 9×13-inch baking pan; don’t use glass) on the underside oven rack. Fastidiously 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 varieties when utilizing a forged iron skillet. Proceed with step 5.
- Flour: For very best taste and chewy texture, I strongly advocate utilizing bread flour. You need to 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 have now not examined this recipe with gluten-free flour.
- Salt: Use a rough salt, reminiscent of coarse sea salt, on this bread. I discover the flavour barely missing when utilizing common desk effective salt. Should you solely have effective 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 Crimson Star, an on the spot yeast. You need to use any on the spot yeast on this dough. If utilizing energetic dry yeast, the rise time is often 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. substitute for the asiago on this bread recipe is freshly grated Parmesan, Pecorino-Romano, or white cheddar.
