Lately I’ve taken to eating extra sharp cheddar cheese, on crackers, slathered in sriracha sauce. So when my best friend emailed me a recipe for Cheddar Sriracha Swirl Bread, I knew I had to bake it. The fact that my husband had been nagging me to bake bread for a few weeks helped get the task done quickly. I was baking that bread within 48 hours of getting the recipe.
The original recipe was to bake one 1.5 pound loaf (9×5 inches). I, however, have two 1 pound loaf pans (8×4 inches). So I did some baker’s math and converted the recipe to make two loaves that would fit in my pan. This is the recipe with those conversions. I also weighed the dry ingredients, and have posted the weights as well as the converted volumetric measurements.
Recipe adapted from Epicurious.com
2 2/3 cups milk
2 tablespoons and 2 teaspoons butter
2 tablespoons and 2 teaspoons (42g) sugar
1 1/3 packets (9.3g) instant dry yeast
5 1/3 cups (1 lb., 14 oz.) unbleached all-purpose flour, plus more for kneading
Vegetable oil or nonstick cooking spray, as needed
2 2/3 teaspoons (8.25g) kosher salt
1/3 cup Sriracha
1 1/3 cup (5.33 oz.) shredded sharp cheddar cheese
Combine the milk (I used 1%), sugar, and butter in a small saucepan and heat to approximately 100F. Sprinkle the yeast over the milk and let it sit for 10 minutes to proof.
In a large bowl, combine the flour and salt. Pour the proofed yeast and milk mixture in and mix. Once combined, turn the shaggy dough out onto a floured work surface and knead for about 1 minute. Place dough in an oiled bowl and allow to rest for 20 minutes.
Turn dough out onto a floured work surface and knead again, this time for about 5 minutes. The dough will be soft and stretchy by this point. Back into the oiled bowl, and let it rise until doubled in size, about 2 hours.
When doubled, split your dough in half, by weight. Turn the dough out onto a floured work surface again, and stretch into 2 long rectangles. Spread half of the sriracha sauce across the entire surface of one rectangle, except 1 short side. Then do the same for the other. The original recipe says to leave a 1 inch border around the whole edge, but I found that left me with too much plain bread at the ends, and the next time I made it I went right to the edges with no ill effects. Spread the cheese over the sauce. Roll the rectangles up, ending with the side you left un-sauced, and gently pinch shut. Place the loaves, seams down, into your loaf pans. Let it rise until the dough has again doubled in size, and is now higher than the pan.
Preheat oven to 400F.
(Since I don’t have a spray bottle for misting, I had to change the instructions a little. The original recipe called for misting the inside of the oven and the top of the loaf with water and then quickly shutting the oven door, to trap in the steam. Instead, I placed a roasting pan in the bottom of the oven while it preheated, so it would be really hot. When I put the loaves in, I poured about 12 ounces of hot water into the roasting pan and quickly shut the door.)
Slit the top of the loaves and bake at 400 for 25 minutes. Remove from pan, and bake for 15 more minutes.
Cool loaf completely on a cooling rack, slice and enjoy.
I did not find this to be a great loaf for sandwiches, despite the claim on the original recipe, as the sauce/cheese areas had large holes. I used it for sandwiches anyway, just not ones I’d be willing to eat in public. It’s a fantastic bread, though, all on its own. It doesn’t need any additions. Just a slice of bread made a great snack. It is quite spicy, which is just what I wanted.