Cheddar Sriracha Swirl Bread Recipes

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SPICY SRIRACHA BREAD



Spicy Sriracha Bread image

Make and share this Spicy Sriracha Bread recipe from Food.com.

Provided by gailanng

Categories     Yeast Breads

Time 2h40m

Yield 1 loaf

Number Of Ingredients 8

3/4 cup warm water (100 to 110 degrees)
1/4 cup sriracha sauce
2 1/4 teaspoons active dry yeast (1 package)
3 cups bread flour, divided
3/4 teaspoon salt
1 large egg
cooking spray
1 teaspoon butter, melted

Steps:

  • Combine water, Sriracha and yeast in a large bowl; let stand 5 minutes until frothy.
  • Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour, salt, and egg to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).
  • Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
  • Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Roll up the rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Lightly coat surface of dough with cooking spray; cover and let rise in a warm place 30 minutes or until doubled in size.
  • Preheat oven to 375 degrees.
  • Bake for 40 minutes or until lightly browned on bottom and loaf sounds hollow when tapped. Remove from pan, and brush with melted butter. Cool on a wire rack.

Nutrition Facts : Calories 1499.3, Fat 12.9, SaturatedFat 4.6, Cholesterol 196.1, Sodium 1866, Carbohydrate 290.2, Fiber 12.6, Sugar 1.2, Protein 48.7

SRIRACHA SWIRL BREAD



Sriracha Swirl Bread image

Our recipe adds the smoky spiciness of Sriracha to soft, doughy bread for a delicious punch to sandwiches or toast.

Provided by Molly Yeh

Categories     Side Dish

Time 3h15m

Yield 12

Number Of Ingredients 10

3/4 cup warm water
1 teaspoon sugar
1 package active dry yeast
3 to 3 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon kosher (coarse) salt
3 eggs
1/3 cup canola oil
2 tablespoons honey
2 tablespoons Sriracha sauce (or more)
2 to 3 tablespoons finely chopped onion

Steps:

  • In small bowl, stir together water, sugar and yeast; let stand 5 minutes. Meanwhile, mix 3 cups flour and the salt in large bowl. In another small bowl, beat 2 of the eggs, the oil and honey. Pour egg mixture and yeast mixture into dry ingredients; stir until wet dough forms.
  • On floured work surface, knead dough 7 to 10 minutes, adding more flour as needed, until dough is smooth. Transfer to oiled bowl; cover bowl with damp kitchen towel. Let rise in warm place until doubled in size, about 2 hours.
  • Heat oven to 375°F. Grease 9x5-inch loaf pan with shortening or spray with cooking spray.
  • On sheet of cooking parchment paper or a floured work surface, pat out dough into about 13x11-inch rectangle. Brush dough evenly with Sriracha sauce. Roll up dough jelly-roll fashion. Cut roll in half lengthwise; twist 2 halves together. Fold dough in half; place in loaf pan.
  • Beat remaining egg with splash of water; brush over top of loaf. Sprinkle onion over egg wash.
  • Bake 35 to 45 minutes or until top is golden brown and loaf sounds hollow when tapped.

Nutrition Facts : ServingSize 1 Serving

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