Sriracha Swirl Bread Recipes

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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

SEEDUCTION BREAD



Seeduction Bread image

Provided by Molly Yeh

Categories     side-dish

Time 4h45m

Yield 4 small loaves

Number Of Ingredients 15

2 1/4 teaspoons active dry or instant yeast
3/4 cup warm water
1 teaspoon plus 2 tablespoons sugar
2 1/2 cups unbleached all-purpose flour, plus additional for dusting
1 3/4 cups whole wheat flour
2 tablespoons millet (whole, not flour)
2 teaspoons kosher salt
1/4 cup pumpkin seeds, plus more for sprinkling
2 tablespoons whole flax seeds
2 tablespoons sunflower seeds, plus more for sprinkling
1 tablespoon poppy seeds
1 tablespoons sesame seeds, plus more for sprinkling
1/3 cup vegetable oil, plus additional for oiling the bowl
2 tablespoons honey
3 large eggs

Steps:

  • In a medium bowl, combine the yeast, water and 1 teaspoon of the sugar and give it a little stir. Let it sit for about 5 minutes, until it becomes foamy on top.
  • Meanwhile, in a large bowl, mix together the flours, millet, salt, remaining 2 tablespoons sugar and the pumpkin, flax, sunflower, poppy and sesame seeds.
  • In a medium bowl, whisk together the oil, honey and 2 eggs.
  • When the yeast is foamy, add it to the dry mixture, immediately followed by the egg mixture, and stir to combine. Knead for 7 to 10 minutes, until you have a nice smooth dough, adding more flour as necessary.
  • Transfer the dough to an oiled bowl, then cover with a clean towel or plastic wrap and let sit at room temperature until doubled in size, 2 to 3 hours. (Alternatively, you can refrigerate the dough overnight and then let it sit at room temperature for about 1 hour before shaping.)
  • To make a swirl: Line two baking sheets with parchment. Divide the dough into quarters and roll each into a skinny log about 18 inches long. Coil each log up like a snail. Place on a lined baking sheet. Repeat with the remaining dough quarters, placing two coils on each sheet at least 4 inches apart. Cover with a towel or plastic wrap and let rise at room temperature for 30 minutes.
  • Preheat the oven to 375 degrees F.
  • Beat the remaining egg with 1 tablespoon water in a small bowl. Brush a light coating of egg wash all over the tops of the loaves and sprinkle with additional seeds as desired. Bake until the loaves are golden brown and have an internal temperature of 190 degrees F. Begin checking for doneness at 28 to 34 minutes. Remove from the oven and cool slightly before serving, or let cool completely before slicing.
  • Store any leftovers at room temperature, well wrapped, for several days. Freeze for longer storage.

CHEDDAR SRIRACHA SWIRL BREAD



Cheddar Sriracha Swirl Bread image

Be still my heart! From The Sriracha Cookbook: 50 "Rooster Sauce. I can only imagine this bread sandwiching roast turkey. Feel free to reduce the Sriracha and up the amount cheese. I'm sure it could be made into a boule, also. I believe the reason for the multiple rises contribute to a more 'refined' dough recipe.

Provided by gailanng

Categories     Yeast Breads

Time 6h5m

Yield 1 loaf

Number Of Ingredients 9

1 3/4 cups whole milk
2 tablespoons unsalted butter, room temperature
2 tablespoons white sugar
1 (1/4 ounce) package instant dry yeast (2 1/4 teaspoon)
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 hot asian garlic sauce (Sriracha rooster sauce)
1 cup shredded sharp cheddar cheese

Steps:

  • 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 Allowing it to cool to that temperature is necessary so as not to kill the yeast. Sprinkle the yeast over the milk mixture and let sit for 10 minutes to proof.
  • 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 - 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 sauce over the dough, leaving a 1-inch border around the outside edges free of Sriracha. Sprinkle the cheese evenly over the Sriracha, within the 1 inch 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 or grease with non-cook spray 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 - 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 (this allows for expansion). 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 - 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.
  • Keeps refrigerated in an airtight container for up to 3 days.

Nutrition Facts : Calories 2860.1, Fat 79.8, SaturatedFat 47.2, Cholesterol 222.4, Sodium 4390.6, Carbohydrate 431.6, Fiber 15.4, Sugar 48.7, Protein 96.3

SRIRACHA GARLIC BREAD



Sriracha Garlic Bread image

Adapted from a recipe on Bon Appetit, that basically said just add Sriracha sauce to butter and slather on bread. I've put in some measurements. Add or subtract to taste. I posted ingredients for about 6 slices of bread.

Provided by Sharon123

Categories     Cheese

Time 16m

Yield 6 garlic toasts

Number Of Ingredients 5

6 tablespoons butter, softened (I use Smart Balance margarine)
3 large garlic cloves, minced (or five to six small cloves)
2 -3 teaspoons sriracha sauce (more or less to taste)
6 thick slices French bread
parmesan cheese, grated (or shaved)

Steps:

  • Mix butter, minced garlic and Sriracha sauce together in a small bowl.
  • Spread over slices of French bread on both sides.
  • Place bread on foil lined cookie sheet. Sprinkle over 2 tbls. of the Parmesan cheese.
  • Broil 3 minutes on low. Turn slices over and sprinkle with the rest of the cheese and broil for another three minutes or so, until the cheese melts and the bread is golden brown around the edges. Keep an eye on them, they can go from golden brown to burnt quickly.
  • Enjoy!

Nutrition Facts : Calories 289.5, Fat 12.7, SaturatedFat 7.6, Cholesterol 30.5, Sodium 430, Carbohydrate 36.7, Fiber 1.6, Sugar 1.7, Protein 7.8

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

HOW TO MAKE HOMEMADE SRIRACHA SAUCE



How to Make Homemade Sriracha Sauce image

Not only is making your own hot sauce (also known as rooster sauce) at home possible, it's really fun and there's hardly any work involved. Serve it on just about anything.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time P3DT35m

Yield 24

Number Of Ingredients 7

1 pound red jalapeno peppers, stems cut off
½ pound red serrano peppers, stems cut off
4 cloves garlic, peeled
3 tablespoons light brown sugar
1 tablespoon kosher salt
⅓ cup water
½ cup distilled white vinegar

Steps:

  • Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
  • Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
  • Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
  • Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
  • Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

Nutrition Facts : Calories 16 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.5 g, Sodium 241.8 mg, Sugar 2.6 g

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