French Asiago Bubble Bread: A Cheesy, Irresistible Delight

There are certain aromas that instantly transport me back to my grandmother’s kitchen, a place where magic happened daily. The scent of baking bread was a constant, but this particular French Asiago Bubble Bread held a special place in my heart. I remember one crisp autumn afternoon, the kind where the leaves are a symphony of gold and crimson, when she pulled a deep-dish pie pan from the oven, its contents a glistening, golden-brown masterpiece. The air was thick with the irresistible perfume of toasted cheese and warm yeast, a scent so comforting it felt like a warm hug. That first bite – the pillowy dough yielding to a cheesy, garlicky interior – was pure culinary revelation, a simple yet profound joy that has stayed with me ever since.

Recipe Overview

• Prep Time: As long as your breadmaker takes plus 10 minutes
• Cook Time: 20 to 25 minutes
• Total Time: Approximately 1 hour and 5 minutes (depending on breadmaker cycle)
• Servings: 12
• Yield: 1 pie
• Dietary Type: Vegetarian

Ingredients

For the Dough:

• 1 1/4 cups water
• 1 tablespoon honey
• 2 tablespoons olive oil
• 1 large egg, beaten
• 3 3/4 cups unbleached all-purpose flour
• 3/4 cup freshly grated asiago cheese
• 1/4 cup nonfat dry milk powder
• 1 teaspoon sea salt
• 2 teaspoons instant yeast

For the Filling:

• 1/2 cup olive oil
• 1 tablespoon fresh crushed garlic
• 1/2 cup freshly grated asiago cheese

Equipment Needed

• Bread machine
• 9-inch cake pan or 10-inch deep-dish pie pan
• Clean kitchen towel
• Small bowl
• Greased plastic wrap

Instructions

1. Prepare the Dough: Begin by adding the dough ingredients to the pan of your bread machine in the order recommended by the manufacturer. This usually involves liquids first, followed by dry ingredients, and then the yeast. Once all ingredients are in the pan, select the dough cycle or the manual setting if your machine offers it, and press Start.
2. Rest the Dough: Once the bread machine has completed its dough cycle, carefully turn the dough out onto a lightly floured work surface. Cover the dough with a clean kitchen towel and allow it to rest for 10 minutes. This brief rest period helps the gluten relax, making the dough easier to handle in the next steps.
3. Prepare the Filling: While the dough is resting, prepare the flavorful filling. In a small bowl, combine the 1/2 cup olive oil, 1 tablespoon fresh crushed garlic, and the 1/2 cup freshly grated asiago cheese. Stir these ingredients together until well incorporated. Set this filling mixture aside.
4. Assemble the Bread: Lightly oil your chosen baking pan. For this recipe, a 9-inch cake pan or a 10-inch deep-dish pie pan is recommended. It’s worth noting that a dark-colored pan will generally produce a bread with a crispier bottom crust compared to a lighter, more reflective pan.
5. Shape and Dip the Dough: Divide the rested dough into 14 equal pieces. Shape each piece into a smooth ball. Now, take each dough ball and dip it into the prepared filling mixture, ensuring it gets coated.
6. Arrange in the Pan: Carefully lay the dipped dough balls into the prepared baking pan. Arrange them snugly but not so tightly that they have no room to expand.
7. Add Remaining Filling: Pour any remaining filling mixture evenly over the dough balls in the pan. This ensures every piece of bread gets a lovely infusion of cheesy, garlicky flavor.
8. First Rise: Cover the pan loosely with greased plastic wrap. This helps to keep the dough moist during its rise. Allow the dough to rise for 30 minutes.
9. Preheat the Oven: While the dough is rising, preheat your oven to 400°F (200°C). Ensuring your oven is at the correct temperature is crucial for achieving the perfect bake.
10. Bake the Bread: Once the dough has completed its 30-minute rise and the oven is preheated, bake the bread for 20 to 25 minutes. Keep an eye on it; you’re looking for a beautiful golden brown color on top. The exact baking time may vary slightly depending on your oven.
11. Cool and Serve: After baking, remove the French Asiago Bubble Bread from the oven. Allow it to cool in the pan for 10 minutes before serving. This resting period allows the bread to set slightly, making it easier to handle and ensuring optimal texture.

Expert Tips & Tricks

• Cheese Quality Matters: For the most vibrant flavor, use freshly grated Asiago cheese rather than pre-shredded. The pre-shredded varieties often contain anti-caking agents that can affect the melt and texture.
• Garlic Intensity: If you’re a true garlic lover, feel free to add a little extra crushed garlic to the filling. Conversely, if you prefer a more subtle garlic note, start with slightly less than the specified tablespoon.
• Pan Selection for Texture: As mentioned, a dark metal pan will give you a crispier bottom crust, while a glass or ceramic pan might result in a softer base. Choose according to your preference.
• Bread Machine Nuances: Every bread machine is a little different. If your machine’s dough cycle is exceptionally long, don’t worry; the dough is designed to be flexible. The key is to ensure it’s well-risen and elastic after the cycle.
• Make Ahead Filling: The filling can be prepared a day in advance and stored in an airtight container in the refrigerator. Just give it a quick stir before using.

Serving & Storage Suggestions

This French Asiago Bubble Bread is best served warm, straight from the oven, or shortly after its 10-minute cooling period. It’s wonderful as an appetizer, a side dish to soups or salads, or even as a light meal on its own. Pulling apart the individual cheesy, garlicky bread balls is part of the fun!

Leftovers can be stored at room temperature in an airtight container for up to 2 days. To reheat, simply place the bread in a 350°F (175°C) oven for about 5-10 minutes, or until warmed through. For longer storage, wrap cooled bread tightly in plastic wrap and then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating as directed.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	265.1 kcal
Calories from Fat		108 g
Total Fat	12.1 g	18%
Saturated Fat	1.8 g	8%
Cholesterol	18.1 mg	6%
Sodium	215 mg	8%
Total Carbohydrate	33.1 g	11%
Dietary Fiber	1.2 g	4%
Sugars	2.9 g	11%
Protein	5.8 g	11%

Note: Nutritional information is an estimate and can vary based on specific ingredients and brands used.

Variations & Substitutions

• Herbaceous Twist: Add a tablespoon of finely chopped fresh parsley or chives to the filling for an extra layer of fresh flavor.
• Spicy Kick: For those who enjoy a bit of heat, a pinch of red pepper flakes added to the filling will provide a subtle warmth.
• Different Cheeses: While Asiago is the star here, you could experiment with other hard, flavorful cheeses like Parmesan, sharp cheddar, or a Gruyère for a different profile.
• Garlic Powder Alternative: If you don’t have fresh garlic, you can substitute with 1/2 teaspoon of garlic powder in the filling, though fresh garlic offers a more robust flavor.

FAQs

Q: Can I make the dough without a bread machine?
A: Absolutely! You can certainly make the dough by hand or using a stand mixer. Combine the wet ingredients and dry ingredients separately, then mix and knead until smooth and elastic, following standard bread-making techniques.

Q: Why is my bread not golden brown after 25 minutes?
A: Oven temperatures can vary. If your bread isn’t as golden as you’d like, you can carefully turn up the oven temperature by 25°F (15°C) for the last 5 minutes of baking, or simply continue baking until the desired color is achieved, keeping a close eye to prevent burning.

Q: What’s the best way to ensure the cheese is evenly distributed?
A: Dipping each dough ball thoroughly into the filling mixture and then pouring the remaining filling over the top ensures a good distribution of cheese throughout the bread.

Q: Can I use whole wheat flour?
A: You can substitute some of the all-purpose flour with whole wheat flour, but it may result in a denser bread. Start by replacing up to a quarter of the all-purpose flour with whole wheat flour for a good balance.

Q: Is it possible to make this ahead of time?
A: While it’s best enjoyed fresh, you can prepare the dough and refrigerate it overnight after the bread machine cycle. Allow it to come to room temperature for about an hour before proceeding with shaping and baking. The baked bread can also be frozen for later enjoyment.

This French Asiago Bubble Bread is more than just a recipe; it’s an invitation to create warmth and deliciousness in your own kitchen. It’s a testament to how simple ingredients, combined with a little care and a lot of flavor, can yield something truly extraordinary. I encourage you to gather your ingredients, embrace the comforting aroma of baking bread, and share this delightful creation with those you love. Serve it alongside a hearty minestrone soup or a crisp green salad for a complete and satisfying meal. Enjoy every bubbly, cheesy bite!