Flavorful roasted garlic and sharp Asiago cheese are swirled into this incredibly soft and tender yeast bread.—serve this garlic asiago swirl bread alongside soup or just eat it straight outta the pan!
I’m in the straight outta the pan club. And possibly forgoing slices and just taking the whole loaf.
C’mon, guys. Roasted garlic asiago swirl bread. Could we even possibly go wrong or have any form of regrets??
The answer is yes. And although I gave it my best effort, I cannot in good faith, recommend you eat this garlic asiago swirl bread solo. Find a buddy. Find a fellow carb-lover you can share in the yeast bread glory with.
Or just have a lot of hungry roommates and push it off on them. But save half the loaf for yourself, you’ll thank me later.
Friends, this bread is a thing of carb beauty. Apparently carbs are our thing this week, just roll with it. >>
The gist of what we’ve got here is a SUPER basic bread loaf. One you could probably make in your sleep and btw is PERFECT if you’re new to the yeast bread game. Trust me on this, I walk you through the recipe in detail below. You’ve got this.
My favorite part to this bread is unsurprisingly the swirl inside that features a roasted garlic butter with fresh herbs and TONS of asiago cheese. It’s seriously the thing you need to be spreading over all your bread from here on out.
Your entire house is going to fill up with the BEST homemade bread smells while this beauty bakes. It’s intoxicating to the point where you will be camping out by the oven waiting for that timer to go off.
And the end reward? An INCREDIBLY soft and fluffy bread, perfectly golden on the outside, super soft on the inside with luscious buttery swirls of garlic and asiago.
Get ready for your meals today to solely consist of garlic asiago swirl bread. Been there done that, would do again.
Roasted Garlic Asiago Swirl Bread
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- 2-1/4 teaspoons active dry yeast
- 1-1/4 cups warm water (110-120F)
- 1/4 cup honey
- 1/3 cup melted butter, cooled
- 1 large egg, lightly beaten
- 1-1/2 teaspoons salt
- 3-1/2 to 4 cups all-purpose flour
Roasted Garlic Asiago Filling
- 2 tablespoons butter, softened
- 5 cloves roasted garlic, mashed into a paste
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
- 1/2 cup shredded asiago cheese
- 1 large egg, lightly beaten with 1 tablespoon water
- In a large stand mixer fitted with a dough hook, dissolve yeast in warm water. Let stand 5 minutes, then mix in honey, melted butter, and egg.
- With mixer running on low, add salt and flour. Increase speed to medium and keep mixing until dough pulls away from sides of bowl (if dough seems too sticky, add 1 tablespoon of flour at a time until dough pulls away from sides)
- Increase mixer speed to medium and knead dough until smooth and elastic, about 5 minutes. Gather dough into a smooth ball and place in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise at room temperature 1-1/2 hours until doubled in size.
Roasted Garlic Asiago Filling
- In a small bowl, mix butter, roasted garlic, parsley, salt and pepper to taste, and asiago until creamy. Set aside for a moment.
- Punch risen dough down and turn onto a floured surface. Roll out dough into a 18x8 in rectangle and spread butter mixture to within 1-in of edges.
- Starting with the short side, tightly roll up dough jelly-roll style pinching edges to seal at the end. Place bread roll seam-side down in a greased 9x5-in loaf pan. Lightly cover with plastic wrap and let rise until doubled, about 30 minutes. Preheat oven to 350F.
- Gently brush loaf with beaten egg mixture and bake 30-35 minutes until bread is a deep golden brown. If desired, sprinkle top of bread with additional asiago cheese. Let cool completely in pan on a wire cooling before slicing and serving. Enjoy!