Spicy Cheese Bread
Spicy Cheese Bread – speckled with red pepper flakes, stuffed with 2 kinds of cheese, rolled into a giant swirl, & baked to perfection. This bread is one you won’t soon forget – in fact, you’ll be begged to make it many times over! SO good!
I’ve been on a real bread making kick lately. I can’t even count how many loaves of different kinds of breads that I’ve made in the past week alone. Ok, I take that back… I can. 10. I can count to ten. Past ten too actually. But my counting isn’t what we’re talking about here. It’s all about the bread, baby. And this here would account for loaf #10. I made it yesterday actually… and I couldn’t wait to hop on here to tell you all about it.
‘It’ being Spicy Cheese Bread. I can still remember the first time I saw it. It was 2 days ago while watching Cook’s Country on my DVR… and it was love at first sight. Bread dough speckled with red pepper flakes, stuffed with cubes of provolone & monterey jack, rolled into a big giant spiral & baked into a big ol’ hunk of love. Oh y’all. I wanted to jump thru my tv screen & dig right in. But I don’t have super powers so that didn’t happen. So, I did the next best thing and went to the store the very next morning to buy the ingredients to make this.
This bread is officially one of my favorites ever. E-V-E-R.
It’s not overly spicy at all.. my kids ate this without any issues. It just has a slight kick. You could definitely make it more spicy though. I thought about maybe adding some jalapenos to the dough next time. I dunno though – it’s awful good just the way it is.
Did I mention that it’s stuffed with cheese? Oh I did? Well, worth mentioning again. 🙂
I used my bread machine to make the dough for this. I love my bread machine – absolutely can not be without it! Rarely ever do I bake breads in it, but I use it for the dough all the time. Actually, I have 2. A lot of people ask me which one I recommend & I always refer them to this Sunbeam model. It’s under $50 – and the one I have has been my workhorse for a decade now.
Now, this bread does take a little time because it has to rise & all that…. but it is so, so, sooooo worth it. Trust me on this.
Love homemade bread as much as I do?
You may like these other delicious bread recipes I have published too!
- Copycat Longhorns Bread
- Irish Brown Bread
- Cheesy Buttermilk Herb Bread
- Herb Focaccia Bread
- French Onion Sandwich Rolls
- Copycat Olive Garden Breadsticks
- Pizza Swirl Buns
Spicy Cheese Bread
- 3 1/4 cups 16 1/4 ounces all-purpose flour
- 1/4 cup 1 3/4 ounces sugar
- 1 tablespoon instant or rapid-rise yeast
- 1 1/2 teaspoons red pepper flakes
- 1 1/4 teaspoons salt
- 1/2 cup warm water 110 degrees
- 2 large eggs plus 1 large yolk
- 4 tablespoons unsalted butter melted
- 6 ounces Monterey Jack cheese cut into 1/2-inch cubes (1 1/2 cups), room temperature
- 6 ounces provolone cheese cut into 1/2-inch cubes (1 1/2 cups), room temperature
- 1 large egg lightly beaten
- 1 teaspoon red pepper flakes
- 1 tablespoon unsalted butter softened
- 1. FOR THE BREAD: Whisk flour, sugar, yeast, pepper flakes, and salt together in bowl of stand mixer. Whisk warm water, eggs and yolk, and melted butter together in liquid measuring cup. Add egg mixture to flour mixture. Fit mixer with dough hook and knead on medium speed until dough clears bottom and sides of bowl, about 8 minutes.
- 2. Transfer dough to unfloured counter, shape into ball, and transfer to greased bowl. Cover with plastic wrap and let rise in warm place until doubled in size, 1 1/2 to 2 hours.
- 3. Grease 9-inch round cake pan. Transfer dough to unfloured counter and press to deflate. Roll dough into 18 by 12-inch rectangle with long side parallel to counter’s edge. Distribute Monterey Jack and provolone evenly over dough, leaving 1-inch border around edges. Starting with edge closest to you, roll dough into log. Pinch seam and ends to seal, then roll log so seam side is down. Roll log back and forth on counter, applying gentle, even pressure, until log reaches 30 inches in length. If any tears occur, pinch to seal.
- 4. Starting at one end, wind log into coil; tuck end underneath coil. Place loaf in prepared cake pan and cover loosely with clean dish towel. Let rise in warm place until doubled in size, 1 to 1 1/2 hours. Adjust oven rack to lower-middle position and heat oven to 350 degrees.
- 5. FOR THE TOPPING: Brush top of loaf with egg, then sprinkle with pepper flakes. Place cake pan on rimmed baking sheet. Bake until loaf is golden brown, about 25 minutes. Rotate loaf, tent with aluminum foil, and continue to bake until loaf registers 190 degrees, 25 to 30 minutes longer.
- 6. Transfer pan to wire rack and brush bread with butter. Let cool for 10 minutes. Run knife around edge of pan to loosen bread. Slide bread onto wire rack, using spatula as needed for support. Let cool for 30 minutes before slicing. Serve warm.
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