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Cheddar-Sriracha Swirl Bread

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Cheddar-Sriracha Swirl Bread

Cheddar-Sriracha Swirl Bread

This vegetarian recipe serves 8. One serving contains 356 calories, 13g of protein, and 10g of fat. A mixture of sugar, milk, unbleached flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
In a small saucepan over medium-low heat, warm the milk, butter, and sugar, stirring occasionally.
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ButterButter
SugarSugar
MilkMilk
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Sauce PanSauce Pan
2
Remove from the heat as soon as the butter melts. The liquid should be lukewarm to the touch, around 100°F. Allow it to cool to that temperature if necessary.
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ButterButter
3
Sprinkle the yeast over the milk mixture and let sit for 10 minutes to proof. After about 10 minutes, there should be a layer of froth on the surface of the mixture, which signifies that the yeast is viable and ready to sacrifice its own life in the name of good bread.
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BreadBread
YeastYeast
MilkMilk
4
In a large bowl, mix together the flour and salt.
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All Purpose FlourAll Purpose Flour
SaltSalt
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5
Pour the milk and yeast mixture into the bowl of flour and mix with a wooden spoon until a soft, ragged mixture is formed.
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All Purpose FlourAll Purpose Flour
YeastYeast
MilkMilk
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Wooden SpoonWooden Spoon
BowlBowl
6
Transfer the dough to a well-floured work surface and knead for 1 minute.
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DoughDough
7
Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and allow it to rest, undisturbed for 20 minutes.
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DoughDough
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8
After its rest, turn the dough back out onto the well-floured work surface and knead until a soft, elastic dough results, 3 to 5 minutes.
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DoughDough
9
Transfer the dough once more to the lightly oiled bowl, cover, and allow it to rest in a warm area of the house until doubled in size, about 2 hours.
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DoughDough
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BowlBowl
10
Transfer the dough to the work surface and, using your hands, gently flatten into a 9-inch-wide rectangle.
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DoughDough
11
Spread the Sriracha over the dough, leaving a 1-inch border around the outside edges free of Sriracha.
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SrirachaSriracha
SpreadSpread
DoughDough
12
Sprinkle the cheese evenly over the Sriracha, respecting the same border. It is this border that allows the dough to seal properly in the next step.
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SrirachaSriracha
CheeseCheese
DoughDough
13
Roll the dough up tightly, lengthwise, similar to making a jelly roll. Press down on the last roll to seal and make a seam. Lightly oil a 9 by 5-inch loaf pan.
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DoughDough
JellyJelly
RollRoll
Cooking OilCooking Oil
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Loaf PanLoaf Pan
14
Put the dough, seam side down, into the pan. Cover and return to the warm spot until the dough has again doubled in size and is cresting over the top of the pan, 2 to 2 1/2 hours.
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DoughDough
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Frying PanFrying Pan
15
Preheat the oven to 400°F. Just before baking, make a 1/4-inch-deep slit down the center of the loaf using a serrated knife.
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Serrated KnifeSerrated Knife
OvenOven
16
Place the loaf pan on the center rack of the oven. Spray the inside walls of the oven and the top of the loaf with a generous misting of water to create steam. Quickly close the oven door and bake for 30 minutes.
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WaterWater
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OvenOven
Loaf PanLoaf Pan
17
Remove the loaf from the pan and continue baking for an additional 10 to 15 minutes. The center of the loaf should register 190°F on a thermometer and the bottom of the loaf should sound hollow when tapped.
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Kitchen ThermometerKitchen Thermometer
Frying PanFrying Pan
18
Let the bread cool completely on a cooling rack before slicing for best results. Store refrigerated in an airtight container for up to 3 days.
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BreadBread
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Wire RackWire Rack
19
IN A PINCH
20
Use a 1-pound ball of fresh pizza dough or defrosted frozen pizza dough, available at some specialty supermarkets and friendly neighborhood pizzerias. Allow the dough to come to room temperature and flatten the dough into the 9-inch-wide rectangle, proceeding as directed with Sriracha and cheese, allowing the dough to rise and then baking as directed.
Ingredients you will need
Frozen PizzaFrozen Pizza
DoughDough
SrirachaSriracha
CheeseCheese
21
Reprinted with permission from The Sriracha Cookbook: 50 "Rooster Sauce" Recipes That Pack a Punch by Randy Clemens. Copyright © 2011 by Randy Clemens; photographs copyright © 2010 by Leo Gong. Published by Ten Speed Press, a division of Random House, Inc.
Ingredients you will need
SrirachaSriracha
SauceSauce
DifficultyExpert
Ready In45 m.
Servings8
Health Score4
Vegetarian
DietsLacto Ovo Vegetarian
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