Asiago Cheese Bread

My husband recently stopped at HEB (local grocery)and brought home a delicious loaf of fresh-baked Asiago bread. We enjoyed it so much, but it was pricey at $4.50 for a small loaf. I decided to try my hand at it and found a promising recipe on Food.com. This one is made with milk, which I believe produces a softer middle.

I had to laugh at the title - the author of the recipe named it "Asiago Cheese Bread, Excellent!" But excellent it is! With a couple of minor changes I followed the recipe to a tee, and it produced two beautiful loaves of tender, fragrant, tangy bread. It made my kitchen smell like a restaurant - my husband was nearly driven crazy with the aroma while it was baking.

Asiago Cheese Bread
Very slightly adapted from Food.com

1 cup milk
1/4 cup water
2 tablespoons unsalted butter, cut in cubes
3-1/2 cups flour
2 teaspoons dry yeast
1-1/2 teaspoons salt
1 teaspoon sugar
1/4 teaspoon black pepper
1-1/4 cups asiago cheese, shredded
1 large egg
1 tablespoon water

Melt butter in milk and water in small saucepan. Heat to 120 degrees and cool slightly. Whisk together one cup flour, yeast, salt, sugar, and pepper and add to mixing bowl. Slowly add warm liquid, mixing on low speed. Add 1 cup cheese and mix briefly. Switch to dough hook and add remaining 2 cups flour, kneading until soft dough forms. Place dough in greased mixing bowl, cover with dish towel, and let rise in warm place until doubled.

Remove dough and form into two loaves, place on pan lightly sprinkled with corn meal. Cover with towel and let rise in warm place until doubled.

Heat oven to 375 degrees. Slash dough lightly with serrated knife. Whisk egg and water and brush loaves lightly. Sprinkle with remaining 1/4 cup cheese. Bake until nicely browned, about 20-25 minutes. Remove to wire rack to cool.