Recipe by BigShotsMom
"Don't be scared! This bakes up to a flavorful bread that will make a great ham sandwich, croque monsieur, or Monte Cristo. It is also good buttered to accompany soup."
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warm water (100 to 110 degrees F/40 to 45 degrees C)
1 (.25 ounce) package
active dry yeast
chile-garlic sauce (such as Sriracha)
egg, lightly beaten
white whole wheat flour
shredded sharp Cheddar cheese
2 1/2 cups
I first tried this recipe a month or so ago before it became a published recipe and fell in love with the idea of this fantastic bread idea. I followed the basic bread making recipe and found no need to change up anything, except in how I added the Siracha and the cheese. I love the taste of Siracha and find that most often when I add it to something and it gets mixed in, it loses some of its heat and some of its flavor. I felt that the only way to really showcase it was to pat out the dough and apply the Siracha on the rolled out dough, then add the cheese on top of it, and roll it up Jelly roll style. I brushed the top with an egg wash and sprinkled a little bit of Kosher salt on top of it and baked it that way. The smell was out of this world not to mention how it tasted. I could hardly wait for it to cool down enough that I could slice into it. I've since made it twice and it's gone in a matter of hours. This is an incredibly easy, and show stopping yummy bread.
Sorry, we did not like this at all. I made mine in the bread machine and made into rolls. They smelled AMAZING coming out of the oven, but the taste was blah. They were very light and fluffy. Very disappointed. I was soooo excited when I found this recipe.
This recipe made some grrreat rolls! We really liked these, nice cheesy flavor with a bite. Beautiful color and they smelled wonderful baking. I use the rolls for a chicken cutlet sandwich made with broccoli rabe (cooked with olive oil, garlic and crushed red pepper), provolone and long hot peppers. I used lactose free milk and Cabot brand cheese that is lactose free. An amazing roll I will be making again. Thanks for the recipe!
Delicious! I don't have a mixer other than my handmixer, and I don't have a bread machine, so this was just up to me! I used the handmixer up until I was ready to add the last cup of flour, and it worked out just fine. I had to use buttermilk (all I had on hand) but otherwise followed the recipe. Maybe because of the buttermilk, I only had to add about a tablespoon more of that last half cup of flour. It didn't take very long to knead this by hand, and it was very easy to handle. I baked it for half an hour, and the internal temperature according to my Thermapen was 196 degrees. So far all I've done is toasted a piece with butter, but it will make such delicious sandwiches! Thanks so very much, BigShotsMom!
WOW I WAS IMPRESSED!!! WE LUVED IT ... AS SOMEONE ELSE I THRU ALL THE INGREDS IN THE BREAD MACHINE AND THEN BAKED IT IN THE OVEN... AM MAKING ANOTHER LOAF TONITE... GREAT RECIPE AND THANKS FOR SHARING!!!
One of the easiest bread recipes I have ever made. I mixed this using my KA mixer. I followed Marianne's idea and used buttermilk and had about 1/2 cup of bread flour left. I used the Sriracha HOT chili sauce - Tuong OT Sriracha by Huy Fong Foods, Inc. and believe me, the more you eat - the hotter it gets :) BigShotsMom, thank you for sharing your delicious and addictive recipe.
Great bread! I don't know which ingredient made it so soft, but I was very pleased with the soft texture. I did add vital wheat gluten, but my bread doesn't usually turn out this soft even when I do that! I threw all the ingredients in my bread machine and set the dough cycle. When it was done I baked in a loaf dish. Boy did the dough rise, and yet it was sturdy enough that it didn't fall. I loved the texture, the flavor of the cheddar and sriracha, everything. Thank you for sharing this recipe.
Tasty, Tasty, Tasty!!!! Makes one hell of a grilled cheese sandwich. I threw in one tablespoon of shortening to give it some softness!
* Percent Daily Values are based on a 2,000 calorie diet.
Sriracha Cheese Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 34
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