-
-
My review
Sriracha Cheese Bread
BigShotsMom
"Don't be scared! This bakes up to a flavorful bread that will make a great ham sandwich, croque monsieur, or Monte Cristo. It is also good buttered to accompany soup."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 25 m servings 184 calsOriginal recipe yields 12 servings (1 5x9-inch loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- Combine 1/4 cup warm water, yeast, and honey in work bowl of a stand mixer, stirring to dissolve honey. Let stand until yeast forms a creamy layer, about 10 minutes. Beat milk, chile-garlic sauce, and 1/4 cup warm water into yeast mixture; mix in egg.
- Beat white whole wheat flour into liquid ingredients on low speed until flour is moistened; let stand 10 minutes for flour to absorb moisture. Add salt, Cheddar cheese, and 2 cups bread flour to bowl and mix until thoroughly incorporated. Continue to beat remaining bread flour into dough, 1 tablespoon at a time, until the dough forms a ball and separates from the side of the mixing bowl. Add Set the mixer to medium-low speed and knead for 10 minutes. Dough should be slightly sticky.
- Shape dough into a ball and place into an oiled bowl; turn dough ball around in the bowl to coat dough lightly with oil. Cover with a cloth and set into a warm place to rise until doubled, 1 hour to 1 hour and 15 minutes.
- Gently punch down dough to break bubbles and pat out on a floured work surface to a 9x12-inch rectangle. Roll dough tightly in a spiral, starting at a 9-inch edge; pinch seams together to form a log. Place dough into a 5x9-inch loaf pan with seam side down and tuck ends of dough underneath neatly. Cover with a cloth and let rise until dough top clears the sides of the pan, 30 to 45 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake the bread in the preheated oven until the loaf sounds hollow when tapped and the crust is golden brown, about 30 minutes. Spread top of hot loaf with butter to make a soft crust; let cool in the pan.
Footnotes
- Cook's Note:
- This can be made in a bread machine; just follow the maker's directions for order of ingredients.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 184 calories; 3.8 g fat; 30.5 g carbohydrates; 7 g protein; 22 mg cholesterol; 355 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2223 Ratings
-
-
-
-
-
Most helpful positive review
4/6/2013
I first tried this recipe a month or so ago before it became a published recipe and fell in love with the idea of this fantastic bread idea. I followed the basic bread making recipe and found no...
Most helpful critical review
8/22/2014
Sorry, we did not like this at all. I made mine in the bread machine and made into rolls. They smelled AMAZING coming out of the oven, but the taste was blah. They were very light and fluffy....
Most helpful
Most positive
Least positive
Newest
4/6/2013
I first tried this recipe a month or so ago before it became a published recipe and fell in love with the idea of this fantastic bread idea. I followed the basic bread making recipe and found no...
4/5/2013
This recipe made some grrreat rolls! We really liked these, nice cheesy flavor with a bite. Beautiful color and they smelled wonderful baking. I use the rolls for a chicken cutlet sandwich ma...
3/6/2014
Delicious! I don't have a mixer other than my handmixer, and I don't have a bread machine, so this was just up to me! I used the handmixer up until I was ready to add the last cup of flour, an...
4/1/2014
WOW I WAS IMPRESSED!!! WE LUVED IT ... AS SOMEONE ELSE I THRU ALL THE INGREDS IN THE BREAD MACHINE AND THEN BAKED IT IN THE OVEN... AM MAKING ANOTHER LOAF TONITE... GREAT RECIPE AND THANKS FOR S...
5/29/2013
Tasty, Tasty, Tasty!!!! Makes one hell of a grilled cheese sandwich. I threw in one tablespoon of shortening to give it some softness!
3/11/2014
One of the easiest bread recipes I have ever made. I mixed this using my KA mixer. I followed Marianne's idea and used buttermilk and had about 1/2 cup of bread flour left. I used the Sriracha ...
2/11/2014
Great bread! I don't know which ingredient made it so soft, but I was very pleased with the soft texture. I did add vital wheat gluten, but my bread doesn't usually turn out this soft even whe...
7/4/2015
So delicious.. thank you Christine for the recipe... and your friendship. You will be missed by many.
3/12/2014
Made these into rolls for dinner. My family loves sriracha on pretty much anything so I had a crowd in the kitchen for homemade bread that included it. They were loved by all even my picky young...