I’ve been bad lately. I have so many things to post about, but have been really lazy. The busy-ness at work has finally subsided, so I’ll be good and post lots, I swear! Plus michael starts working again soon, and I’ll have $$ for more food related frivolities!
This recipe is from Epicurean, I saw it ages ago and have been meaning to make it. You all know how I love Sriracha, and bread. and cheese. So this was a match made in heaven.
- 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 nonstick cooking spray, as needed
- 2 teaspoons kosher salt
- 1/4 cup Sriracha
- 1 cup (4 ounces) shredded sharp Cheddar cheese
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 to 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 over the dough, leaving a 1-inch border around the outside edges free of Sriracha. Sprinkle the cheese evenly over the Sriracha, respecting the same 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 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 to 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. 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 to 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. Store refrigerated in an airtight container for up to 3 days.
I used the 9X5 pan as per the recipe, but I guess my apt is hot and it proof-sploded out of the pan, I didn’t wait the full two hours as it really started to look like a mushroom cloud of bread, and I also had some fears of overproofing.
I have a ton of recipes planned and a ton of photos to upload, so I’ll be getting on that soon. And James, I haven’t forgotten about you! I need to buy a glass pie plate! ❤