Rosemary Asiago Bread

This amazing Rosemary Asiago Bread starts with frozen bread dough and becomes more delicious as you go. Breakfast, brunch, lunch or dinner...perfection!I love bread. I love bread. I love bread. So when I’m asked to bring bread to a gathering, it makes me very happy. Jurga assigned this Rosemary Asiago Bread to me for her Breakfast for Dinner Gr8 Dinner and I was excited to try the recipe, because it starts with frozen bread dough!

This amazing Rosemary Asiago Bread starts with frozen bread dough and becomes more delicious as you go. Breakfast, brunch, lunch or dinner...perfection!

If you are making this bread for breakfast or brunch, the second rise can be done in a cold oven overnight. Then just remove it from the oven in the morning, heat the oven and pop it back in! You will have warm, soft bread to go with your breakfast or brunch. The oils from the rosemary heat up and release a calming fragrance throughout your home. As your guests arrive or your family awakens, they are greeted with the yummy aroma of freshly baked bread with rosemary. Ahhhh….

This amazing Rosemary Asiago Bread starts with frozen bread dough and becomes more delicious as you go. Breakfast, brunch, lunch or dinner...perfection!

For lunch or dinner, I have also included the instructions for a quicker rise.

You could also do this same rosemary and asiago treatment on Debbie’s Challah Bread recipe. That would almost be a complete breakfast because the Challah includes eggs!

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Rosemary Asiago Bread

This bread is a savory delicious addition to any meal breakfast, brunch, lunch or dinner. Be sure to plan ahead so you can defrost the bread dough overnight in the refrigerator.
Prep Time20 mins
Cook Time25 mins
Rising Time2 hrs
Total Time2 hrs 45 mins
Course: Side Dish, Snack
Cuisine: American
Servings: 12 slices
Author: Anna

Ingredients

  • 2 loaves frozen bread dough,, defrosted
  • 1 1/2 cups coarsely grated Asiago cheese,, or Parmesan, or Pecorino* see Gr8 Notes
  • 3 Tablespoons chopped fresh rosemary leaves
  • 3 Tablespoons extra-virgin olive oil, divided
  • 1 egg

Instructions

  • Cover a baking sheet with parchment paper.
  • Mix together the cheese and rosemary in a flat pan.
  • Combine the 2 loaves of dough and cut into 3 equal pieces.
  • Roll each piece of dough into a long rope, about 17 inches.
  • Brush olive oil onto each rope to completely cover all around.
  • Then roll each rope in the cheese and rosemary mixture. Make sure each piece is completely covered in cheesy goodness! The more the better. Reserve the leftover mixture to sprinkle on top before baking.
  • Place the ropes together on the prepared baking sheet. At one end, pinch the 3 ropes together, then braid. 

Quick Rise Method

  • Heat your oven to the lowest setting then turn it off.
    Place the baking sheet with the braided bread into the oven.
    Allow 1 to 2 hours to double in size. Check after 1 hour and leave for additional time if necessary.

Overnight Rise Method

  • Cover the bread loosely with oiled plastic wrap.
    Place into a cold oven and let rest overnight.
    In the morning, remove from oven before proceeding.

Baking the Bread

  • Preheat the oven to 375°F. (Remove the bread first!)
  • Beat the egg with a fork and 1 Tablespoon water. Brush the top of the loaf of bread with the egg, then sprinkle with remaining cheese and rosemary mixture. 
  • Bake for 20 to 25 minutes. Or until golden brown and you get a hollow sound when tapping the top of the loaf.
  • Cool on a rack. Slice and enjoy!!!

Notes

Gr8 Notes
Asiago, Parmesan, and Pecorino cheeses can be similar in texture, so they can sometimes substitute for one another. I can always find Parmesan (love Costco's!), but sometimes the Asiago is harder to get. The Curious Cuisinière has a Gr8 article explaining the differences.
Tried this recipe?Mention @Great8Friends or tag #gr8food!

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