Sriracha Cheese Bread Recipes

SRIRACHA CHEESE BREAD

Steps:

• 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.

SRIRACHA CHEESE BREAD

Steps:

• 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.

CHEDDAR SRIRACHA SWIRL BREAD

Steps:

• In a small saucepan over medium-low heat, warm the milk, butter and sugar, stirring occasionally. Remove from the heat as soon as the butter melts. The liquid should be lukewarm to the touch, around 100°F Allowing it to cool to that temperature is necessary so as not to kill the yeast. Sprinkle the yeast over the milk mixture and let sit for 10 minutes to proof.
• In a large bowl, mix together the flour and salt. Pour the milk and yeast mixture into the bowl of flour and mix with a wooden spoon until a soft, ragged mixture is formed. Transfer the dough to a well-floured work surface and knead for 1 minute. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and allow it to rest, undisturbed for 20 minutes.
• After its rest, turn the dough back out onto the well-floured work surface and knead until a soft, elastic dough results, 3 - 5 minutes. 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.
• Transfer the dough to the work surface and, using your hands, gently flatten into a 9-inch-wide rectangle. Spread the Sriracha sauce over the dough, leaving a 1-inch border around the outside edges free of Sriracha. Sprinkle the cheese evenly over the Sriracha, within the 1 inch border. It is this border that allows the dough to seal properly in the next step.
• 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 or grease with non-cook spray a 9 by 5 inch loaf pan. 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 - 2 1/2 hours.
• 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 (this allows for expansion). 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.
• Remove the loaf from the pan and continue baking for an additional 10 - 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. Let the bread cool completely on a cooling rack before slicing for best results.
• Keeps refrigerated in an airtight container for up to 3 days.

SRIRACHA CREAM CHEESE

Steps:

• In a bowl, mix the cream cheese and Sriracha until combined. Use immediately or store, refrigerated, in an airtight container for up to 1 week. For a fluffier spread, beat in a stand mixer equipped with a whisk attachment at high speed for several minutes to whip in air and lighten the texture.
• BAGELS AND CREAM CHEESE DUH! WHAT ELSE?
• Bagels were too easy for you, huh? Give your favorite cracker the boost it needs or try it alongside crudités. For a real kicker, use it to stuff Jalapeño poppers (page 38)!

SRIRACHA GARLIC BREAD

Steps:

• Mix butter, minced garlic and Sriracha sauce together in a small bowl.
• Spread over slices of French bread on both sides.
• Place bread on foil lined cookie sheet. Sprinkle over 2 tbls. of the Parmesan cheese.
• Broil 3 minutes on low. Turn slices over and sprinkle with the rest of the cheese and broil for another three minutes or so, until the cheese melts and the bread is golden brown around the edges. Keep an eye on them, they can go from golden brown to burnt quickly.
• Enjoy!

SRIRACHA SWIRL BREAD

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.