Spicy Cheese Bread
By Katie LeairdPublished on January 27, 2022
Time
2 hours, plus 3 hours rising and cooling
Yield
Makes 1 loaf
Ingredients
Bread
3¼ cups (16¼ ounces/461 grams) all-purpose flour ¼ cup (1¾ ounces/50 grams) sugar 1 tablespoon instant or rapid-rise yeast 1½ teaspoons red pepper flakes 1¼ teaspoons table salt ½ cup warm water (110 degrees)2 large eggs plus 1 large yolk4 tablespoons unsalted butter, melted6 ounces (170 grams) Monterey Jack cheese, cut into ½-inch cubes (1½ cups), room temperature6 ounces (170 grams) provolone cheese, cut into ½-inch cubes (1½ cups), room temperatureTopping
1 large egg, lightly beaten1 teaspoon red pepper flakes 1 tablespoon unsalted butter, softenedBefore You Begin
Take the cheese out of the refrigerator when you start the recipe to ensure that it comes to room temperature by the time you need it. Cold cheese will retard rising. Plan ahead: The dough needs to rise for several hours before baking.
Instructions
- Whisk 3¼ cups (16¼ ounces) all-purpose flour, ¼ cup (1¾ ounces) sugar, 1 tablespoon instant yeast, 1½ teaspoons red pepper flakes, and 1¼ teaspoons table salt together in bowl of stand mixer. Whisk ½ cup warm water, 2 large eggs, 1 large yolk, and 4 tablespoons melted unsalted 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.
- 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, 1½ to 2 hours.
- 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 6 ounces Monterey Jack cheese, cut into ½-inch cubes, and 6 ounces provolone cheese, cut into ½-inch cubes, 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.
- 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 1½ hours. Adjust oven rack to lower-middle position and heat oven to 350 degrees.
- Brush top of loaf with 1 lightly beaten large egg, then sprinkle with 1 teaspoon red 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.
- Transfer pan to wire rack and brush bread with 1 tablespoon softened unsalted 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.
for the bread
for the topping
Time
2 hours, plus 3 hours rising and coolingYield
Makes 1 loafIngredients
Bread
3¼ cups (16¼ ounces/461 grams) all-purpose flour
¼ cup (1¾ ounces/50 grams) sugar
1 tablespoon instant or rapid-rise yeast
1½ teaspoons red pepper flakes
1¼ teaspoons table salt
½ cup warm water (110 degrees)
2 large eggs plus 1 large yolk
4 tablespoons unsalted butter, melted
6 ounces (170 grams) Monterey Jack cheese, cut into ½-inch cubes (1½ cups), room temperature
6 ounces (170 grams) provolone cheese, cut into ½-inch cubes (1½ cups), room temperature
Topping
1 large egg, lightly beaten
1 teaspoon red pepper flakes
1 tablespoon unsalted butter, softened
Test Kitchen Techniques
Ingredients
Bread
3¼ cups (16¼ ounces/461 grams) all-purpose flour
¼ cup (1¾ ounces/50 grams) sugar
1 tablespoon instant or rapid-rise yeast
1½ teaspoons red pepper flakes
1¼ teaspoons table salt
½ cup warm water (110 degrees)
2 large eggs plus 1 large yolk
4 tablespoons unsalted butter, melted
6 ounces (170 grams) Monterey Jack cheese, cut into ½-inch cubes (1½ cups), room temperature
6 ounces (170 grams) provolone cheese, cut into ½-inch cubes (1½ cups), room temperature
Topping
1 large egg, lightly beaten
1 teaspoon red pepper flakes
1 tablespoon unsalted butter, softened
Test Kitchen Techniques
Ingredients
Bread
3¼ cups (16¼ ounces/461 grams) all-purpose flour
¼ cup (1¾ ounces/50 grams) sugar
1 tablespoon instant or rapid-rise yeast
1½ teaspoons red pepper flakes
1¼ teaspoons table salt
½ cup warm water (110 degrees)
2 large eggs plus 1 large yolk
4 tablespoons unsalted butter, melted
6 ounces (170 grams) Monterey Jack cheese, cut into ½-inch cubes (1½ cups), room temperature
6 ounces (170 grams) provolone cheese, cut into ½-inch cubes (1½ cups), room temperature
Topping
1 large egg, lightly beaten
1 teaspoon red pepper flakes
1 tablespoon unsalted butter, softened
Test Kitchen Techniques
Why This Recipe Works
This chewy, cheesy snack bread is legendary in Wisconsin, and replicating it in our kitchen was no small task. To get a cheese-loaded loaf of bread without bogging it down with grease, we rolled cubes of provolone and Monterey Jack cheese into our eggy dough after its first rise. Paying special attention to the temperature of the ingredients ensures an efficient and effective fermentation time. Incorporating red pepper flakes into both the dough and the topping gives this bread its signature kick.
Before You Begin
Take the cheese out of the refrigerator when you start the recipe to ensure that it comes to room temperature by the time you need it. Cold cheese will retard rising. Plan ahead: The dough needs to rise for several hours before baking.
Instructions
- Whisk 3¼ cups (16¼ ounces) all-purpose flour, ¼ cup (1¾ ounces) sugar, 1 tablespoon instant yeast, 1½ teaspoons red pepper flakes, and 1¼ teaspoons table salt together in bowl of stand mixer. Whisk ½ cup warm water, 2 large eggs, 1 large yolk, and 4 tablespoons melted unsalted 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.
- 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, 1½ to 2 hours.
- 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 6 ounces Monterey Jack cheese, cut into ½-inch cubes, and 6 ounces provolone cheese, cut into ½-inch cubes, 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.
- 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 1½ hours. Adjust oven rack to lower-middle position and heat oven to 350 degrees.
- Brush top of loaf with 1 lightly beaten large egg, then sprinkle with 1 teaspoon red 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.
- Transfer pan to wire rack and brush bread with 1 tablespoon softened unsalted 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.
for the bread
for the topping
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