This is my favorite bread of all the breads I make. It goes extremely well with spicy foods since it tends to mellow the flavor a bit. On it's own, with real butter, it melts in your mouth. A bit of tang from the buttermilk and the sweetness of the Asiago make a wonderful marriage. And in the tradition of posting a Qvue I'll provide the same for the bread thread. The yeast is working well; really foamy. Pretty boring eh? Dough ready for the rise. With the cheese it takes between 1.5 & 2 hours for the rise. Normally most of my breads rise in an hour or so but, I think the cheese retards the rise a bit. Nearly a two hour rise and now in the pan for another half hour. An egg wash and a garnish of more Asiago and we head to the oven. Out to cool....... Now ready to pair this with some venison summer sausage. The bread is rather dense due to the cheese but, still maintains a good crumb. I find 45-50 minutes at 360 is optimal for this bread. If you are interested in my recipe, I'll be glad to post it.