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.
This recipe made some grrreat rolls! We really liked these, nice cheesy flavor with a bite. Beautiful color and they smelled wonderful baking. These were a total treat because we normally omit salt and with the cheese (DH can't have dairy)and the Sriracha - it was a splurge that was worth every bite! 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 did omit the milk and just used water. That was really the only change I made. I used 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!
Tasty, Tasty, Tasty!!!! Makes one hell of a grilled cheese sandwich. I threw in one tablespoon of shortening to give it some softness!
Delicious! I threw all of the ingredients into the bread machine and let it go. When the cycle was done, I deflated the bread and braided it, place it on a baking sheet and let it rise. This smelled soooo good while baking, and it is also very beautiful. Not too spicy, just enough background heat...Great flavor. This is a keeper~YUM! Thanks for sharing. :)
This was excellent. Could actually taste the cheese and there was just a little bite from the Sriracha. Wouldn't change a thing except to make more next time.
Wow, is this a delicious bread! You don't really notice the tang of the Sriracha until after you have swallowed the bread. It has a really nice taste that pairs well with soups. I put all the ingredients in the bread machine on manual and formed a loaf when the dough was ready. My DH also enjoyed this bread toasted for his breakfast. A bread recipe worth repeating. Thanks BigShotsMom for sharing!
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.
* 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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