Asiago-Crusted Skillet Bread (No Knead)

This chewy, tacky asiago-crusted skillet bread is full of 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 straightforward no-knead methodology to make this yeast bread, which produces a stupendous selfmade loaf with minimal hands-on work.

This recipe is dropped at you in partnership with Crimson Star Yeast.

For those who’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 chunk. And the way the cheese sprinkled on high bakes in and types a scrumptious crust on the outside. (Are you drooling but?!)

I wished to copy that great taste and chewy texture, however as a loaf of bread. This recipe nails it, and in contrast to selfmade 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
• Quick + easy checklist of elements
• Flavors of asiago cheese, garlic, and black pepper
• Prepared the identical day you begin making it
• Tastes phenomenal with tomato soup
• EASY: For those who can stir elements collectively, you may make this bread!

Seize These Substances

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 odor and style completely scrumptious.

What’s No-Knead Bread?

This no-knead methodology of creating selfmade bread is tremendous common amongst house 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 revealed no-knead olive bread, tremendous seeded oat bread, honey oat bread, and jalapeño cheddar bread.

I like making bread like this.

For at this time’s no-knead asiago bread, I made a number of adjustments. As an alternative of letting the dough relaxation for 12–18 hours, we’re shortening that point to simply 3 hours. We’re utilizing a bit extra yeast (1 normal packet) to hurry up the method. This can be a bread you can begin making the identical day you propose to eat it and a lot of the “work” is totally palms off because the dough rises.

Make No-Knead Asiago-Crusted Skillet Bread

This course of really couldn’t be simpler. Stir all of the elements collectively by hand. Count on 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 palms 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, high with extra asiago cheese, and bake.

I like that this bread has the same 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 wished the crust to be the principle focus right here. Baking the bread in a forged iron skillet helps develop a thick, further crispy crust on the underside.

For those who 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 use both for this bread. They’re unimaginable 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. Speak about 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!

Maintain this recipe on standby for when that yearning for heat selfmade cheese bread hits. As a result of you recognize if you begin fascinated with heat selfmade cheese bread, you may’t cease fascinated with it.

This asiago bread is solely excellent with a bowl of tomato soup. Or serve it alongside:

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Asiago-Crusted Skillet Bread

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  Writer: Sally
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  Prep Time: 20 minutes
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  Prepare dinner Time: 35 minutes
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  Whole Time: 4 hours, half-hour
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  Yield: 1 loaf; 10-12 servings
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  Class: Bread
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  Technique: Baking
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  Delicacies: American

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Description

Selfmade 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! For those who’re new to working with yeast, reference my Baking with Yeast Information for solutions to widespread yeast FAQs.

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Directions

1. *No must 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 picket spoon, combine to mix. The dough will likely 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 lengthen this time.
2. 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 palms, form right into a ball as greatest you may. Doesn’t must be excellent. Place dough within the skillet, cowl it, and let it relaxation for half-hour because the oven preheats.
3. Preheat the oven to 425°F (218°C).
4. Utilizing a really sharp knife or bread lame (you possibly can even use kitchen shears), gently rating a slash or X into the floor of the dough, about 1/2 inch deep. (“Rating” = shallow reduce.) High the bread with the remaining 1/4 cup (25g) asiago cheese, urgent it flippantly into the floor so it sticks.
5. Bake for 30–35 minutes, or till the bread is golden brown. check for doneness: Give the nice and cozy bread a light-weight faucet. If it sounds hole, it’s performed. For a extra correct check, the bread is completed when an instant-read thermometer reads the middle of the loaf as 195°F (90°C).
6. Take away skillet from the oven, fastidiously take away the bread from the skillet, and permit to chill on a cooling rack for 20 minutes earlier than slicing.
7. 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

1. Make Forward & Freezing Directions: After the dough rises at room temperature, you may 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, permit 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.
2. Particular Instruments (affiliate hyperlinks): Field Grater | Glass Mixing Bowls | Silicone Spatula or Wood Spoon | Forged-Iron Skillet | Bread Lame | Prompt-Learn Thermometer | Cooling Rack | Coarse Sea Salt
3. 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 palms, form right into a ball as greatest you may. Switch the dough to a big piece of parchment paper. (Massive sufficient to suit inside your pot and one that’s protected for top 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 (when you don’t have a lid on your oven-safe pot, that’s OK, simply skip masking 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).
4. 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. Rigorously and rapidly pour 3–4 cups of boiling water into it, after which rapidly 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.
5. Flour: For very best 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 adjustments to the recipe. Don’t use entire wheat flour on this dough. We have now not examined this recipe with gluten-free flour.
6. Salt: Use a rough salt, similar to coarse sea salt, on this bread. I discover the flavour barely missing when utilizing common desk advantageous salt. For those who solely have advantageous salt, scale back to 1 and 1/2 teaspoons.
7. Pepper: Use freshly floor black pepper. If utilizing finely floor, scale back to 1/4 teaspoon.
8. Yeast: I at all times use Platinum Yeast from Crimson Star, an prompt yeast. You should use any prompt 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 widespread yeast FAQs.
9. 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.