Took me long enough!
First off, I want to start by apologizing for my extremely long absence! I really don’t have a good excuse and won’t lie and say I was doing some other amazing things, truth is, the baking and cooking never stopped but my blogging did. So for that, I apologize and would love to get back into the swing of things! And what better way to start than with one of the most tasty things I’ve ever made! Now, most of you are surely thinking, what rich, delectable, over-the-top dessert did she bake now? However, I went and did just the opposite…this recipe is actually a savory bread. In fact, it is the very first yeasted white bread I have baked and I will most certainly be doing it again! I have already brainstormed the many ways I can use this basic recipe with different fillings…oh the exciting possibilities are just endless! The one I made yesterday is a Sriracha cheddar bread….it has that spiciness from the Sriracha and the salty savoriness from the sharp cheddar. My mind has already jumped to marinara/pepperoni, caprese with basil and mozzarella, or a sweeter version with cinnamon and sugar. I can’t wait to test out some more soon enough! The only hold up is that you need a lot of time for this bread, the actually dough itself is very easy and basic to make, however the time to let it rise (twice in fact) is very time-consuming, so just make sure you have at least 6 hours for this bread…but I can say with 100% certainty that it is well worth the wait!
I came across this recipe on Pinterest and it is one of the first recipes I have followed, almost exactly. The only changes I made was to decrease the salt to only 1 teaspoon since I used salted butter and a salty sharp cheddar and I lowered the oven temperature and adjusted the baking times. So without further ado, here it is:
Sriracha Cheddar Bread:
- 1 3/4 cups whole milk
- 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons sugar
- 1 (1/4-ounce) package instant dry yeast
- 4 cups unbleached all-purpose flour, plus more for kneading
- Vegetable oil or non-stick cooking spray, as needed
- 2 teaspoons kosher salt
- 1/4 cup Sriracha
- 1 cup (4 ounces) shredded sharp Cheddar cheese
In a medium saucepan, heat the milk, butter and sugar over medium-low heat until the butter is just beginning to melt. Whisk together to finish melting butter and remove from heat. Sprinkle the yeast over the top and let sit/proof for about 10 minutes, or until yeast is foamy. In a separate bowl, whisk together the flour and salt. Add in the yeast mixture, stirring with a wooden spoon until mostly combined. Turn dough out onto a floured surface and knead into a ball shape, about a minute or so. Put dough into an oiled bowl, cover with a kitchen towel and let sit for 20 minutes.
After the dough rests for the 20 minutes, turn it out onto the well floured surface and knead until dough is soft and elastic, about 3-5 minutes. Return dough to oiled bowl, cover and let rest in a warm place until doubled in size, about 2 hours. (I turned the oven on to warming, about 150 degrees, let it preheat to that temperature, turned it off, let it cool while I kneaded the dough with the oven door open, then put the bowl in there for the 2 hours).
After the two hours are up, return the dough to the floured surface, punch it down and roll it out into a 9-inch rectangle. Spread the Sriracha over the dough, leaving a 1-inch border on all four sides. Cover Sriracha with the cheddar cheese, respecting the same border. Roll the dough up, from one of the long sides (jelly roll style), making sure to seal the seam well so none of the goodness escapes while baking! Place the rolled dough into an oiled 9X5-inch baking pan, seam side down. Once again, cover with a kitchen towel, set in a warm place and allow to double in size, about another 2 hours.
Finally, bake the bread! Preheat oven to 375 degrees. Once the oven is preheated, spray/mist the inside walls of the oven and top of the bread with water generously and bake for 30 minutes. (This allows the bread to steam while baking, yielding a more delicious bread consistency)! Remove bread from oven, remove bread from pan, place bread back in oven, directly on oven rack and bake another 10 minutes.
The hardest part of this recipe was letting the bread cool before cutting into it. I’m not gonna lie, I couldn’t wait any longer than 10 minutes, and I don’t regret it at all…go make this bread immediately!
Here is the original link I used: http://www.epicurious.com/recipes/food/views/Cheddar-Sriracha-Swirl-Bread-364269#ixzz2fvSHB7c4