Asiago Cheese Bread

Heat milk and butter in a small saucepan over medium heat until the butter melts and the milk reaches 110°F (43°C), approximately body temperature when tested with a thermometer.

Combine bread flour, active dry yeast, salt, and pepper in a large mixing bowl, stirring to distribute the yeast evenly throughout the dry ingredients.

Pour the warm milk mixture into the flour mixture and stir until a shaggy dough forms; add the egg and mix until fully incorporated.

Knead the dough on a lightly floured surface for 8–10 minutes until it becomes smooth and elastic, then fold in the shredded Asiago cheese until evenly distributed.

Place the dough in a lightly greased bowl, cover with a damp cloth, and let rise in a warm location for 1 hour or until doubled in size.

Preheat the oven to 375°F (190°C) and punch down the risen dough to release excess gas.

Shape the dough into a round or oval loaf and place it on a parchment-lined baking sheet, then cover loosely with plastic wrap and let rise for 15–20 minutes.

Bake the bread in the preheated oven for 30–35 minutes until golden brown and a skewer inserted into the center comes out clean.

Cool the bread on a wire rack for at least 10 minutes before slicing and serving.