Asiago and Basil Bread


Give your bread an Italian twist by adding an Asiago cheese filling.





2 loaves

Prep Time

40 minutes

Chill Time

2 to 24 hours

Rise Time

1 hours, 45 minutes

Bake Time

35 to 40 minutes


  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 3/4 cup warm water (100° to 110°F)
  • 2 tablespoons sugar
  • 3-3/4 to 4 cups all-purpose flour
  • 1-3/4 teaspoons garlic salt
  • 4 eggs
  • 1/2 cup butter OR margarine, softened
  • 1 cup shredded Asiago cheese
  • 2 tablespoons sweet basil
  • OR 6 tablespoons minced fresh basil


Combine yeast and warm water (100° to 110°F) in a large bowl.   Stir in sugar, 1 cup flour and 1-1/4 teaspoons garlic salt.  Beat well, scraping bowl occasionally.  Add 3 eggs one at a time, mixing thoroughly after each addition.  Beat in butter.  Add remaining 2-1/2 to 3 cups flour to make a soft dough.

Turn out on floured surface and knead 5 minutes.  Place dough in a greased bowl; cover and let rise until doubled, about 1 hour OR cover tightly with plastic wrap; refrigerate 8 to 24 hours. 

Knead lightly again.  Divide dough in half.  Roll each piece into an 9 X 12-inch rectangle.

Mix cheese, basil, remaining egg and 1/2 teaspoon garlic salt in a small bowl.  Spread cheese mixture over dough.  Roll up in a long roll.  Pinch ends and seams to seal and place each roll in a greased 8-1/2 X 4-1/2-inch loaf pan.  Cover; let rise 45 minutes or until doubled in size. 

Preheat oven to 350°F.   Bake for 35 to 40 minutes or until done.

Recipe Note:  To speed rising time, let dough rise on the upper rack of a cool oven with a bowl of hot water placed on the rack below.