SRIRACHA SWIRL BREAD
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
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
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
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
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
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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