⏳ Yield & Time

Yield: 1 servings

Preparation Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1 ½ cups (187g) Warm water (105-115°F)
• 2 tsp (1 packet) Active dry yeast
• 1 tbsp (15g) Honey or sugar
• 4 cups (500g) All-purpose flour
• 1 tsp (6g) Salt
• ½ cup (60g) Finely chopped walnuts
• 1 cup (115g) Shredded smoked Asiago cheese
• ¼ cup (30g) Additional finely chopped walnuts
• 1-2 tbsp Milk or egg wash (optional)

📖 Instructions

1. Preheat your oven to 375°F (190°C). Make sure it's truly heated through; this is crucial for a nice crust. This step can't be rushed, my friend.
2. In a large mixing bowl, combine 1 ½ cups (187g) of warm water (105-115°F or 41-46°C), 2 teaspoons (1 packet) of active dry yeast, and 1 tablespoon (15g) of honey or sugar. Gently stir to combine. Let this mixture sit for about 5 to 10 minutes until frothy. If it doesn't foam, your yeast might be dead-- start over!
3. In a separate bowl, whisk together 4 cups (500g) all-purpose flour, 1 teaspoon (6g) of salt, and ½ cup (60g) of finely chopped walnuts. Set aside.
4. Once the yeast mixture is activated, add it to the flour mixture. If using a stand mixer, use the dough hook attachment; otherwise, use a wooden spoon or your hands. Mix until a shaggy dough forms.
5. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it's smooth and slightly elastic. Don't be afraid to get your hands dirty—it's part of the fun (and therapeutic!). If the dough is too sticky, add a little more flour, one tablespoon at a time.
6. Lightly grease a large bowl. Place the dough in the bowl, turning to coat it with oil. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1-1 ½ hours, or until doubled in size.
7. Once the dough has risen, gently punch it down to release the air. Turn it out onto a lightly floured surface. Add 1 cup (115g) of shredded smoked Asiago cheese and 1/4 cup (30g) of additional finely chopped walnuts. Gently fold them into the dough. (Don't overwork it!)
8. Shape the dough into a round or oval loaf. I like a rustic look myself. Place the shaped dough into a greased 9x5 inch loaf pan, or onto a baking sheet lined with parchment paper. The latter gives you a crispier crust.
9. Cover the loaf loosely with plastic wrap and let it rise for another 30-45 minutes, or until almost doubled in size. This second rise adds even more flavor.
10. Once the loaf has risen a second time, preheat your oven again to 375°F (190°C). I told ya this was crucial. Now, using a sharp knife or a bread lame, score the top of the loaf with a few shallow cuts. This helps control the expansion during baking and creates a beautiful pattern on the crust. Be gentle, don't be to hard on it!
11. Brush the top of the loaf with a little bit of milk or an egg wash (beaten egg with a splash of water) to add shine. This makes it look oh-so-fancy and gives it a slight golden-brown color.
12. Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, loosely tent it with foil.
13. Let the bread cool completely on a wire rack before slicing and serving. Patience, young Padawan! The flavor is worth the wait. Seriously, this bread is amazing.

📝 Notes

• If you don’t have a stand mixer, don’t worry! You can easily knead the dough by hand.
• For a crispier crust, bake the bread on a baking sheet lined with parchment paper instead of in a loaf pan.
• Feel free to experiment with other nuts and cheeses; the possibilities are endless!