[CH] Cheddar-Sriracha Swirl Bread
Linda Hutchinson (lipant@sympatico.ca)
Wed, 9 Mar 2011 20:36:36 -0500
Cheddar-Sriracha Swirl Bread
Epicurious | February 2011
by Randy Clemens
The Sriracha Cookbook: 50 "Rooster Sauce" Recipes That Pack a Punch
Makes 1 loaf
If you're looking for the answers to your sandwich prayers, I assure you
this is it.
Ingredients:
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
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Preparation:
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. Allow it
to cool to that temperature if necessary. Sprinkle the yeast over the
milk mixture and let sit for 10 minutes to proof. After about 10 minutes,
there should be a layer of froth on the surface of the mixture, which
signifies that the yeast is viable and ready to sacrifice its own life in
the name of good bread.
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.
In a Pinch:
Use a 1-pound ball of fresh pizza dough or defrosted frozen pizza dough,
available at some specialty supermarkets and friendly neighbourhood
pizzerias. Allow the dough to come to room temperature and flatten the
dough into the 9-inch-wide rectangle, proceeding as directed with
Sriracha and cheese, allowing the dough to rise and then baking as
directed.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Linda
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Life is a rush into the unknown. You can duck down and hope nothing hits
you, or you can stand tall, show it your teeth and say "Dish it up, Baby,
and don't skimp on the jalapeņos."