Use a stand-up mixer.

In a stand-up mixer, using the 'paddle attachment' combine 1-½ cups flour, yeast, sugar, salt, and pepper.

Put the milk and butter in a microwave-safe bowl and heat the mixture until the butter begins to melt and is at a temperature between 120 to 130 degrees which will be warm enough to activate the yeast. Do not go over that temperature or the heat will kill the yeast.

On low-speed of the stand-up mixer, slowly add the warm milk and melted butter until smooth.

Add the 1-½ cups of shredded Asiago cheese and mix only until combined; don't over mix.

Slowly add in 2-¼ cups of flour to make a soft dough.

Switch to the "dough hook" and knead for 5 minutes.

Spray a large mixing bowl with cooking spray and place the dough in the bowl,

Cover the bowl with plastic wrap and let the dough rise until doubled for 2 - 3 hours.

Once the dough is doubled, punch it down with your fingers just a few times, divide the dough in half.

Spray two baking sheets with cooking spray and place the dough (divided) on the baking sheets.

Form into oval or round loaves.

Loosely cover each bread dough with plastic wrap (you might also want to spray some cooking spray on the plastic wrap).

Let the dough rise again to double in size, for 1 hour.

Preheat oven to 375 degrees.

With a serrated knife, make shallow cuts across the top of the dough.

Brush the beaten egg on top of the bread dough, try to use it all.

Bake in the oven for 25 minutes.

Remove from the oven and sprinkle the ¼ cup of shredded Asiago cheese on top.

Bake again for 5 minutes.

If your bread has been darkening during baking, switch the bread loaves on different racks so that they bake evenly.

The bread should be a light, golden brown.