The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Searching for cheese bread recipe

bakingadict's picture

Searching for cheese bread recipe

Hello Everyone,

I am searching for a recipe that I had found in a magazine (don't know the name of it) called Rosemary parmesan assiago cheese bread. I made the bread and it was wonderful, eventhough I could not find the assiago cheese where I live (Southern WV) I substituted colby for it and it was great. Now I want to make this wonderful bread again but cannot find the recipe and unless I go through every single magazine I have (AND THATS ALOT OF THEM) I won't be able to make it. It goes so great with spaghetti or a flavorful stew. Anyone have any ideas? I searched but could not find it here.

Thank You!

Franko's picture

This may not be exactly what you're looking for but it's the closest match I could find. This is a quick bread rather than a yeast bread. It sounds like it'd be quite tasty.


Savory Asiago, Apple
and Rosemary Bread

Makes one 9x5-inch loaf

by Kate Heyhoe


Try to restrain yourself when eating this loaf straight from the oven—you may wind up devouring the whole thing in one sitting! This is a savory loaf—not a sweet one—so I use tart Gravenstein apples in it, but use whatever apples you prefer. To speed up the prep, use the shredding disk of a food processor to shred the cold butter, Asiago cheese, and apples, in that order. Also, don't bother peeling the apples. You won't notice the peel after they've been shredded, and you'll benefit from the added nutrients that lie just under the skin.

Remember that the apples and rosemary in this bread can help induce relaxation and calmness by raising the levels of serotonin in your brain. Enjoying this bread is what I call a "de-stressing experience."



3-1/2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold, hard butter (1/2 stick), shredded
4 ounces shredded Asiago cheese (or cheddar), divided
1 pound (about 4 or 5) apples, cored and shredded
2 teaspoons finely chopped fresh rosemary leaves
2 large eggs, beaten

Topping (optional):
1 tablespoon olive oil
1 teaspoon fresh rosemary leaves (not chopped)
1/4 cup shredded Asiago cheese (reserved from ingredients above)


Heat oven to 350 degrees F. Grease a 9x5-inch loaf pan.

In a large bowl, mix together the flour, baking powder and salt. Using your fingers, mix the shredded butter into the flour until the mixture resembles coarse bread crumbs.

Reserve 1/4 cup shredded cheese for the topping and set aside.

Mix the remaining cheese, the shredded apple, and the rosemary into the flour mixture. Stir in the eggs until the batter is evenly blended. The batter will be thick and dense.

Fill the pan with the batter. Bake 1 hour. Mix together the topping ingredients. Spread the topping ingredients over the loaf and bake until a skewer inserted in the loaf comes out clean, about 20 minutes. Let the loaf rest in the pan 10 minutes, then unmold the load and let cool on a wire rack.


saraugie's picture

This is next up for me, thanks.

Got a picture perchance ?


saraugie's picture

Hey Franko thanks for posting the recipe.  I have a loaf in the oven as I'm writing.  I had a nice hunk of Gruyère so I used it instead of the Asiago.  I added a little gluten, some Hi -Maze flour, other than that, followed the recipe.  I was worried that it was going to be too dense, well, its about 2" above the bread pan in the oven....Hopefully that's all the rise.

Thanks again, steve

Franko's picture

Hey Steve, Glad you tried out the recipe. How did it turn out? I've been toasting slices of mine for sandwiches and it toasts up very nicely. Like you I used a little swiss in mine along with provolone, and parmesan. Just what I had in the fridge. It's definately a keeper in the old recipe book.

Apparently the links to the photos in the original post didn't work so I've pasted new ones below.

All the best,


flournwater's picture

Was this a loaf (e.g. Ciabatta) or a Focaccia? 

ezzirah's picture

Here is a jalapeno cheddar from Epicurious, leave out the Jalapenos, change the cheese and I bet it would do just fine. It comes out so soft and wonderful and tasty.

1 teaspoon active dry yeast (less than a 1/4-ounce package)

1 3/4 cups plus 1 tablespoon warm water (105-115°F)

4 cups all-purpose flour plus additional for dusting

1 1/2 teaspoons salt

1/4 cup olive oil

3 tablespoons chopped fresh jalapeño, including seeds and ribs, plus 2 tablespoons chopped fresh jalapeño, without seeds and ribs (from 3 medium total)

5 ounces coarsely grated extra-sharp Cheddar (1 1/2 cups plus 2 tablespoons)

1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)

1 large egg, beaten with a pinch of salt

Stir together yeast and 1 tablespoon warm water in a small bowl; let mixture stand until foamy, about 5 minutes. (If it doesn't foam, discard and start over with new yeast.)

Mix together flour, salt, oil, yeast mixture, and remaining 1x cups warm water in bowl of mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add jalapeño, 1 1/2 cups Cheddar, and 1/2 cup Parmigiano-Reggiano and mix until combined.

Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively,let dough rise in bowl in refrigerator 8 to 12 hours.)

Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands.

Fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal.

Put dough, seam side down, in an oiled 9- by 5-inch loaf pan. Cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours.

Put oven rack in middle position and preheat oven to 400°F.

Brush loaf with egg, then sprinkle remaining 2 tablespoons Cheddar and remaining 1/4 cup Parmigiano-Reggiano down center of loaf.

Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. Run a knife around edge of pan to loosen loaf, then remove from pan to test for doneness.

Return bread (not in pan) to oven and turn on its side, then bake 10 minutes more to crisp crust. Cool completely on a rack, about 1 1/2 hours.



localgrace's picture

Asiago Bread
from: Gold Medal Bread Machine Recipes p.48

"Perfect for a country-style dinner, this flour-dusted loaf reveals cheese-lined pockets when sliced."

Makes 1 large loaf -24 slices

1 cup plus 2 tablespoons water
2 tablespoons olive or vegetable oil
3 1/2 cups bread flour
1 teaspoon sugar
1 teaspoon salt
2 teaspoons yeast
1 1/4 cups diced Asiago, Swiss or other firm cheese -divided

Measure all ingredients in bread machine pan in the order recommended by the manufacturer. (I have learned to add the salt with the water -then add the rest according to the machine instructions.)

Select Dough/Manual cycle. Do not use Delay Cycle. Add 1 cup of cheese 5 to 10 minutes before the last kneading cycle ends.
Remove dough from pan, using lightly floured hands. Cover and rest 10 minutes on lightly floured surface. (I let gravity make the dough come out of the pan on a lightly floured surface.)

Lightly grease cookie sheet with shortening. Gently shape the dough into football-shaped loaf, about 12" long, by stretching sides of dough downward to make a smooth top. Place smooth side up on prepared pan. Coat generously with flour, cover loosely with plastic wrap and let rise in a warm place 20 -25 minutes or until almost double. (I omit grease and use a sheet of parchment. With lightly floured hands, shape into football shape. Do generously dust with flour. Plastic wrap won't stick to dough. Let rise like it says.)

In the oven:
place a rectangle pan on bottom oven rack; add very hot water until 1/2" from top. Heat oven to 450°. Using spray bottle with fine mist, spray loaf with cool water; sprinkle with flour. Carefully cut 1/2"-deep slash lengthwise down center of loaf with sharp serrated knife. Place remaining 1/4 cup of cheese in slash.
Bake 10 minutes. Reduce temperature to 400° and bake 15-20 minutes more until deep golden and sounds hollow when tapped. Remove from cookie sheet and cool on a rack.

margieluvschaz's picture

Hello- just found this one last week haven't made it yet - but I'm intrigued because it is a No knead recipe


good luck!


Franko's picture

As I was unable to find a recipe that matched your request for a Rosemary Parmesan Asiago cheese bread I decided to see if I could develop one for you. I had a look through Carol Field's excellent 'The Italian Baker' and found a recipe for a recipe for Rosemary Bread / Panmarino. I followed her recipe fairly closley but made a few minor changes to the mixing procedure. Ms. Field's procedure says to use a paddle to mix the wet and dry ingredients then switch to the dough hook. I didn't feel this was neccesarry and used the hook throughout the mixing. I also knocked down the salt by 4 grams just because cheese, in particular parmesan, is fairly salty. Just a personal preferance and not reflected in the recipe below. The recipes percentages were converted to metric weights rather than volume measurments for accuracy. If you would like the volume measurments let me know and I'll send them on.

The loaf turned out nicely with an even crust and crumb. And it smells terrific while it's baking! They say you should bake cinnamon buns if your trying to sell your house and doing an open house, to imply warmth or whatever. I think I'd do this instead. The dough itself is very easy to work with and would be fine as a long French style loaf or as a pan bread . Hope you try it out and let me know how it turned out. Recipe and some photos below.

Rosemary Cheese Bread

Adapted from Carol Field's Italian Baking
Page 161---Rosemary Bread/Panmarino

450 gm flour
10 gm salt
3.4 gm fresh rosemary
7.5 gm  instant dried yeast
150 gm warm water
123 gm milk- room temp
34 gm olive oil
180 gm grated cheese (parmesan, asiago, cheddar, provolone etc.) reserve 30 gm of cheese for topping before bake

egg wash- 1 whole egg + 60 gm water- mix until thoroughly combined

In a stand mixer combine water, flour, salt, rosemary and yeast then stir in the the milk and oil using the dough hook.  Once

combined and liquid is absorbed, knead on medium speed until dough is velvety, elastic , smooth and somewhat moist. The liquid

measurment is approx 60% but it may be a +/- depending on flour absorption.  Mix in the cheese until thoroughly blended into the

dough. Finish kneading by hand.

First rise- place dough in an oiled bowl and cover tightly with plastic wrap. let rise till doubled, about 1.5 hrs.

Shaping and second rise- punch the dough down and shape into a round. Place on parchment lined peel. Cover with a moist towel

and let rise till not quite double, approx 45 minutes.

Baking- preheat oven and stone to 450* Slash an asterisk on top, egg wash, sprinkle with sea salt and reserved cheese and slide off

peel on to baking stone. Spray with water 3 times during first 10 minutes then reduce the heat to 400*. Bake for 30-35 minutes

longer. Cool on a rack till no longer warm.







saraugie's picture

What type of flour is recommended ?

bakingadict's picture

WOW!  Thanks so much! Loving this site alreay--will have to try each one....will let you all know how they tun out, and if I do find the original recipe i will definantely put it here..thanks for the warm welcome :)