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Sriracha Cheese Bread

Sriracha Cheese Bread

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    2 h 25 m
BigShotsMom

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 184 kcal
  • 9%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 30.5g
  • 10%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 355 mg
  • 14%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat oven to 375 degrees F (190 degrees C).
  6. 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.
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Reviews

Avon- status quo PRO
8

Avon- status quo PRO

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 need to change up anything, except in how I added the Siracha and the cheese. I love the taste of Siracha and find that most often when I add it to something and it gets mixed in, it loses some of its heat and some of its flavor. I felt that the only way to really showcase it was to pat out the dough and apply the Siracha on the rolled out dough, then add the cheese on top of it, and roll it up Jelly roll style. I brushed the top with an egg wash and sprinkled a little bit of Kosher salt on top of it and baked it that way. The smell was out of this world not to mention how it tasted. I could hardly wait for it to cool down enough that I could slice into it. I've since made it twice and it's gone in a matter of hours. This is an incredibly easy, and show stopping yummy bread.

What's for dinner, mom?
6

What's for dinner, mom?

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. These were a total treat because we normally omit salt and with the cheese (DH can't have dairy)and the Sriracha - it was a splurge that was worth every bite! I use the rolls for a chicken cutlet sandwich made with broccoli rabe (cooked with olive oil, garlic and crushed red pepper), provolone and long hot peppers. I did omit the milk and just used water. That was really the only change I made. I used Cabot brand cheese that is lactose free. An amazing roll I will be making again. Thanks for the recipe!

Marianne
5

Marianne

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, and it worked out just fine. I had to use buttermilk (all I had on hand) but otherwise followed the recipe. Maybe because of the buttermilk, I only had to add about a tablespoon more of that last half cup of flour. It didn't take very long to knead this by hand, and it was very easy to handle. I baked it for half an hour, and the internal temperature according to my Thermapen was 196 degrees. So far all I've done is toasted a piece with butter, but it will make such delicious sandwiches! Thanks so very much, BigShotsMom!

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