Asiago and Black Pepper No-Knead Bread Recipe

Picture this: a kitchen bathed in the warm glow of a Saturday morning, the air filled with the mouthwatering aroma of freshly baked bread. Now imagine the delightful surprise of biting into a slice of Asiago and Black Pepper No-Knead Bread. Each bite reveals the rich, nutty flavor of Asiago cheese and the peppery zing that dances on your taste buds. This bread is not just a recipe; it’s an experience, perfect for family gatherings or a cozy brunch. It’s incredibly easy to make, requiring no kneading, just a sprinkle of patience, and a lot of love. Let’s embark on this culinary journey together and create memories that linger long after the last crumb is devoured.

Recipe Summary:

• Prep Time: 15 minutes (plus 12-18 hours rising time)
• Cook Time: 45 minutes
• Total Time: About 1 hour (active time)
• Servings: 1 loaf
• Skill Level: Easy

Ingredients

• 3 cups all-purpose flour
• 1 ½ cups warm water
• 1 tsp active dry yeast
• 1 ½ tsp salt
• 1 cup grated Asiago cheese
• 1 tbsp freshly ground black pepper
• Extra flour for dusting

Instructions

1. In a large mixing bowl, combine the flour, yeast, and salt. Stir until well mixed.
2. Add the warm water and mix with a wooden spoon or your hands until a shaggy dough forms. It will be sticky, and that’s okay!
3. Fold in the grated Asiago cheese and freshly ground black pepper, ensuring even distribution throughout the dough.
4. Cover the bowl with plastic wrap or a damp kitchen towel. Let it sit at room temperature for 12 to 18 hours. The dough should rise and be dotted with bubbles.
5. After the resting period, lightly flour a work surface and your hands. Turn the dough onto the work surface and fold it over itself a few times. Shape it into a ball.
6. Place the dough onto a lightly floured piece of parchment paper. Cover again with a kitchen towel and let it rest for an additional 1 to 2 hours.
7. While the dough is resting, preheat your oven to 450°F (230°C). Place a Dutch oven or heavy pot with a lid inside to heat up as well.
8. Once hot, carefully remove the pot from the oven. Transfer the dough (on its parchment paper) into the pot.
9. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15 minutes, until the bread is golden brown and sounds hollow when tapped.
10. Let the bread cool on a wire rack before slicing. Enjoy the cheesy, peppery goodness!

Helpful Tips

• Your dough should be sticky; if it’s too dry, add a tablespoon of water at a time to reach the right consistency.
• If you don’t have Asiago cheese, try Parmesan or Pecorino Romano as substitutes.
• For a less intense pepper flavor, reduce the amount to 1 ½ tsp.
• Store any leftover bread in an airtight container at room temperature for up to 3 days.

Pairings

This bread pairs beautifully with a hearty soup, like tomato basil or minestrone. For a delightful breakfast, try it toasted with a spread of butter or alongside scrambled eggs. A glass of crisp white wine or a refreshing cold brew coffee also makes great accompaniments.

Here at Zynahz, our mission is to bring joy and creativity into your kitchen. We hope this Asiago and Black Pepper No-Knead Bread recipe inspires you to bake, share, and create new memories around the table. We’d love to hear about your baking adventures, so please share your results with us. Don’t forget to spread the joy by sharing this recipe with friends and family. Explore more delicious ideas on Zynahz, follow us on social media, and sign up for our newsletter for the latest recipes and tips. Happy baking!