Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Asiago Cheese Bread
Ingredients
Directions
Make the dough
In bowl, combine 1 1/2 cups flour, yeast, salt, pepper.
In saucepan, heat milk and butter until butter is melted.
Stir milk mixture into flour mixture until smooth.
Stir in 1 cup cheese and 2 cups flour to make a soft dough.
Turn dough out onto floured surface.
Knead until smooth and elastic, 10 min.
Oil bowl, add dough and turn to coat.
Cover with a towel.
Let rise in warm place until doubled in volume.
Shape and second rise
Coat round cake pan with cooking spray.
Punch down dough.
Form dough into a 6 inch round, place in pan.
Cover with a towel.
Let rise in warm place until doubled in volume.
Bake and serve
Heat oven to 425 degrees.
In a bowl beat the egg.
Brush top of dough with egg.
Sprinkle top with remaining cheese.
Bake 35 min. or until crust is golden.
Let cool.
Serve warm or cooled.
Cut bread in slices and serve with butter.
Nutrition, whole recipe (rough)
What these numbers assume: 7 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Bread + buttertop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Bread + cheesetop 7% of all pairsSmell alikemoderateCooked together2,130 recipes
Shared aroma: delta-decalactone (sweet, creamy).
-
Butter + cheesetop 8% of all pairsSmell alikemoderateCooked together7,962 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Milk + cheesetop 10% of all pairsSmell alikemoderateCooked together4,426 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Bread flour
- Provides the gluten network that gives the loaf its structure and chew.
- Active dry yeast
- Ferments the dough, producing gas that makes it rise and become airy.
- Milk
- Adds moisture and richness, softening the crumb and aiding browning.
- Unsalted butter
- Adds fat, tenderizing the crumb and contributing richness and flavor.
- Asiago cheese
- Adds savory, nutty flavor and melts into the dough, adding richness.
- Egg
- Brushed on top, it promotes a glossy, golden crust as it bakes.
The step that matters
Let the dough rise until doubled. Yeast needs time and warmth to produce enough gas for good volume. Underproofed dough bakes dense, while overproofed dough can collapse and lose structure.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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