Spicy Cheese Bread
My husband is not a huge bread fan as a side dish to a meal. If there is bread served with a meal, he will typically pass on trying it. I had hoped he would try this bread and like it. How could he not want to try a bread packed with cheese and has a spicy kick to it?
Well, it turns out he did try it and absolutely loved it. He loved it so much that every time he went into the kitchen he was eating pieces of the bread. He later admitted to me that if the main part of the meal hadn't taken longer to cook than expected, he never would have tried the bread. He was so glad that the meal took longer so he did not miss out on this most delicious bread.
Spicy Cheese Bread
3 1/4 cups all purpose flour
1/4 cup granulated sugar
1 tablespoon rapid rise yeast
1 1/2 teaspoons red pepper flakes
3/4 teaspoons salt
1/2 cup warm water (110º F)
1 egg yolk
4 tablespoons unsalted butter, melted
6 ounces cheddar jack cheese, cut into 1/2 inch cubes, room temperature
6 ounces provolone cheese, cut into 1/2 inch cubes, room temperature
Topping1 egg, lightly beaten
1 teaspoon red pepper flakes
1 tablespoon unsalted butter, room temperature
In the bowl of a stand mixer, whisk together the flour, sugar, yeast, red pepper flakes and salt.
In a glass measuring cup measure the warm water, then add in the eggs, egg yolk and melted buter. Whisk everything together until well combined.
Attach the dough hook to the stand mixer and pour the wet mixture into the dry mixture. Knead on medium speed until the clears the bottom and sides of the bowl, about 4-8 minutes.
Shape the dough into a ball and place in a greased bowl. Turn the dough over to coat and cover the bowl with plastic wrap. Let the dough rise in a warm place until doubled in size, about 1 1/2-2 hours.
Grease a 9 inch round cake pan and set aside.
Transfer the dough to an unfloured work surface and punch down to deflate. Roll the dough into an 18x12 inch rectangle with the long side parallel to the edge of the counter. Place both cheese evenly over the dough, leaving a 1 inch border around all of the edges. Starting with the long edge close to you, roll the dough into a log. Pinch the edges and seam to seal. Roll the log back and forth, applying gentle pressure, until it reacher 30 inches long. If the dough tears in any places, pinch it together to close the hole.
Starting at one end of the log, wind it into a coil and tuck the end under the coil. Place the dough coil into the prepared cake pan. Cover the pan loosely with a clean kitchen towel and allow to rise in a warm place until doubled in size, about 1-1 1/2 hours.
Move the oven rack to the lower middle and preheat the oven to 350º F.
Brush the top of the bread with the lightly beaten egg. Sprinkle with the red pepper flakes. Place the cake pan on a rimmed baking sheet and bake for 25 minutes or until the loaf is golden brown. Rotae the cake pan 180º and tent with aluminum foil. Continue to bake for 25-30 minutes or until the bread reaches 190º F.
Transfer the cake pan to a wire cooling rack and immediately spread with the softened butter. Let the bread cool for 10 minutes, then run a knife around the edge of the pan. Remove the bread from the pan and cool on the wire rack for 30 minutes before serving. The bread can be stored at room temperature tightly wrapped in plastic wrap for 4 days.
*Adapted from Brown Eyed Baker.