No Knead Asiago Cheese Bread
This No Knead Asiago Cheese Bread takes no special equipment, techniques or expert bread making talent. Made with just a handful of pantry staples, this easy no knead bread is dutch oven baked, has a crispy crust and a soft inside, loaded with sharp Asiago cheese flavor and ready in just 45 minutes.
Ingredients
- 3 cups all purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon active dry yeast
- 2 teaspoons onion powder
- 1 1/4 cup grated Asiago cheese .. divided
- 1 1/2 cups lukewarm water
Instructions
- Start this Asiago bread recipe about 12 hours before you intend to bake it. The dough doesn't need extra work or steps but it does need time for a slow fermentation of the dough to occur.
- In a large mixing bowl, add the flour, yeast, onion powder and salt and then whisk to combine. Gently stir most of the Asiago cheese into the flour mixture and then slowly add in the lukewarm water. Grab your favorite wooden spoon and stir to combine all of your ingredients.
- Your bread dough with be sticky and that's what you want. Cover your bowl with a tea towel and move it to a warm spot in your house to sit undisturbed for the next 12 hours.
- When you are ready to bake your bread, place your oven safe dutch oven (with the lid on, please!) on the middle rack inside of your oven and then preheat to 450 degrees. Let 30 minutes go by to make sure your pot is up to temperature.
- While your pot and your oven heat up, grab your dough and get it ready. This is a no knead dough so this step isn't technically necessary but before I remove it from the work bowl, I fold it onto itself a few times, going around the bowl. This creates a nice even round shape to the dough.
- Sprinkle on the remaining Asiago cheese and a light sprinkle of salt. When your cheese has been added, gently lift out your dough ball and transfer it to a large piece of parchment paper.
- Once your dutch oven has heated, remove from the oven and gently lower the parchment paper with your dough into the dutch oven and cover with the lid. Return your pot to the oven and bake for 30 minutes. After 30 minutes, remove the pot lid and bake for another 15.
- Remove from the oven and carefully remove the Asiago bread from the dutch oven. You can simply pull up on the parchment paper. Move your Asiago bread to a cooling rack or slice to serve immediately.
Notes
- When you mix your no knead bread, your dough is going to be straight up shaggy. What does that mean? It will be sticky and ugly. You want that.. ugly is good. Don't expect a pretty, perfect dough ball because it won't be that .. yet.
- Want to make this Dutch oven bread without using Asiago cheese? Go for it! Don't have Asiago cheese but do have fresh Parmesan.... yaesssss!! Feel free to substitute your cheese choice.
- Looking to make the top of that homemade bread Instagram worthy? When you take the lid off the last 15 minutes, spray the top of your bread with a bit of non-stick spray to really help it brown up beautifully.
- Don't forget to fold your bread in onto itself a few times before transferring it to the parchment paper. It brings your bread dough all together in a nice ball.
- Be sure to preheat your pot along with your oven. A super hot baking pot is key to this homemade Asiago bread coming out perfect!
- Lukewarm water means you can stick your finger in and not feel burned. Approximately 100 degrees but there's no reason to worry about specifics. Pop your water in the microwave for about 30 to 45 seconds.
