Spicy Spiral Cheese Bread
Gorgeous large loaf of bread loaded with cheese and a bit of heat! Delicious on its own or with a warm cup of soup or meal.
Equipment
- 9" cake pan
Ingredients
Dough
- 3¼ cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tbs active yeast
- 1½ tsp red chili pepper flakes
- 1¼ tsp salt
- ½ cup warm water 110 degrees
- 3 eggs
- 4 Tbs unsalted butter melted
- olive oil, for greasing bowl
Filling
- 6 ounces Shredded and cubed Habanero Cheddar, or your choice of spicy cheese (about 1½ cups)
- 6 ounces Shredded Mozzarella (about 1½ cups)
Topping
- 1 Egg, lightly beaten for egg wash
- red pepper flakes, for sprinkling
- 1 Tbs unsalted butter
Instructions
- Whisk together the flour, sugar, yeast, red pepper flakes and salt to combine. In a separate container, whisk together the warm water, eggs, and melted butter. Add the wet mixture to the dry ingredients in the mixing bowl. Using a dough hook, knead on medium speed until the dough forms and not stick to the sides of the bowl, 5 to 8 minutes.
- Pat the dough into a ball and transfer to a greased bowl, turning to coat the dough. Cover and let rise in a warm place until doubled in size, 1 to 1½ hours. Grease a 9-inch round cake pan; set aside.
- When ready, transfer the dough to work surface and press to deflate. Next, roll out the dough into approximately 18" x 12".Then, distribute the cheese evenly over the surface of the dough, leaving about 1-inch border around the edges. Starting with the edge closest to you, roll the dough into a log, pinching the ends and edges to seal. Next, roll the log back and forth, applying gentle pressure, until it reaches 28 to 30 inches in length.
- Wind the long dough into a coil and tuck the end underneath. Firmly but gently, place the coiled dough in the prepared cake pan and cover loosely with a clean kitchen towel. Then, let it rise in a warm place for 1 to 1½ hours, or until it has doubled in size.
- Preheat oven to 350°F. When the dough has doubled in size, brush the top with the egg wash, then sprinkle with the red pepper flakes. Place the cake pan on a baking sheet. Pop the pan into the oven and bake until the loaf is golden brown, about 25 minutes. Rotate the pan, tent the loaf with aluminum foil, and continue to bake until the loaf registers 190° F, another 25 minutes.
- Remove from oven. Transfer pan to a wire rack, and immediately brush with butter. Let cool for 10 minutes, and turn the loaf out on wire rack. Cool for 30 minutes before slicing. It's ready - let's eat!
Notes
Uneaten bread can be stored in air tight container for up to 2 days. For longer period, freeze.
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