Spicy Sriracha Bread Recipes

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SRIRACHA SWIRL BREAD



Sriracha Swirl Bread image

Our recipe adds the smoky spiciness of Sriracha to soft, doughy bread for a delicious punch to sandwiches or toast.

Provided by Molly Yeh

Categories     Side Dish

Time 3h15m

Yield 12

Number Of Ingredients 10

3/4 cup warm water
1 teaspoon sugar
1 package active dry yeast
3 to 3 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon kosher (coarse) salt
3 eggs
1/3 cup canola oil
2 tablespoons honey
2 tablespoons Sriracha sauce (or more)
2 to 3 tablespoons finely chopped onion

Steps:

  • In small bowl, stir together water, sugar and yeast; let stand 5 minutes. Meanwhile, mix 3 cups flour and the salt in large bowl. In another small bowl, beat 2 of the eggs, the oil and honey. Pour egg mixture and yeast mixture into dry ingredients; stir until wet dough forms.
  • On floured work surface, knead dough 7 to 10 minutes, adding more flour as needed, until dough is smooth. Transfer to oiled bowl; cover bowl with damp kitchen towel. Let rise in warm place until doubled in size, about 2 hours.
  • Heat oven to 375°F. Grease 9x5-inch loaf pan with shortening or spray with cooking spray.
  • On sheet of cooking parchment paper or a floured work surface, pat out dough into about 13x11-inch rectangle. Brush dough evenly with Sriracha sauce. Roll up dough jelly-roll fashion. Cut roll in half lengthwise; twist 2 halves together. Fold dough in half; place in loaf pan.
  • Beat remaining egg with splash of water; brush over top of loaf. Sprinkle onion over egg wash.
  • Bake 35 to 45 minutes or until top is golden brown and loaf sounds hollow when tapped.

Nutrition Facts : ServingSize 1 Serving

SPICY SRIRACHA BREAD



Spicy Sriracha Bread image

Make and share this Spicy Sriracha Bread recipe from Food.com.

Provided by gailanng

Categories     Yeast Breads

Time 2h40m

Yield 1 loaf

Number Of Ingredients 8

3/4 cup warm water (100 to 110 degrees)
1/4 cup sriracha sauce
2 1/4 teaspoons active dry yeast (1 package)
3 cups bread flour, divided
3/4 teaspoon salt
1 large egg
cooking spray
1 teaspoon butter, melted

Steps:

  • Combine water, Sriracha and yeast in a large bowl; let stand 5 minutes until frothy.
  • Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour, salt, and egg to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
  • Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Roll up the rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Lightly coat surface of dough with cooking spray; cover and let rise in a warm place 30 minutes or until doubled in size.
  • Preheat oven to 375 degrees.
  • Bake for 40 minutes or until lightly browned on bottom and loaf sounds hollow when tapped. Remove from pan, and brush with melted butter. Cool on a wire rack.

Nutrition Facts : Calories 1499.3, Fat 12.9, SaturatedFat 4.6, Cholesterol 196.1, Sodium 1866, Carbohydrate 290.2, Fiber 12.6, Sugar 1.2, Protein 48.7

20-MINUTE SPICY SRIRACHA RAMEN



20-Minute Spicy Sriracha Ramen image

adapted from Baker by Nature. I also added some broccoli and edamame to mine for some extra nutrition and color! Feel free to experiment with add-ins.

Provided by sofie-a-toast

Categories     Japanese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons sesame oil
1 1/2 tablespoons sriracha hot sauce
1 small onion, diced
1 small roma tomato, diced
1 tablespoon ginger, grated
5 garlic cloves, minced
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
4 cups vegetable broth
2 cups water
1 tablespoon soy sauce
1/2 teaspoon rice vinegar
3 (3 ounce) packages ramen noodles
1/2 cup scallion, chopped
1/2 cup cilantro, chopped
4 poached eggs (optional) or 4 soft-boiled eggs (optional)

Steps:

  • Add the sesame oil and sriracha to a large stockpot and bring to a simmer over medium-heat. Add the onion and tomato and cook for 4 minutes, stirring occasionally. Add the ginger, garlic, and seasonings; cook for 2 minutes or until fragrant. Add 2 cups of water and transfer mixture to a blender or food processor and pulse until smooth. Return mixture to the pot and add the broth.
  • Bring to a simmer; add soy sauce and vinegar (if using), and simmer for 8-10 minutes. Taste and adjust seasoning as needed.
  • Add the ramen noodles to the broth and simmer for an additional 2-3 minutes, or until the noodles have softened. Add the scallions, stir to combine. Remove pan from heat, ladle soup into bowls, and top with cilantro and eggs.

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