Text 33583, 97 rader
Skriven 2013-02-11 05:46:26 av Dave Drum (1:261/38)
Ärende: Chile 2153
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cheddar-Sriracha Swirl Bread
 Categories: Breads, Cheese, Chilies
      Yield: 1 Loaf

  1 3/4 c  Whole milk
      2 tb Unsalted butter; room temp
      2 tb Sugar
    1/4 oz Package instant dry yeast
      4 c  Unbleached all-purpose flour
           - plus more for kneading
           Oil or cooking spray
      2 ts Kosher salt
    1/4 c  Sriracha sauce *
      1 c  Shredded sharp Cheddar

  * Huy Fong (Rooster Sauce) or similar

  In a small saucepan over medium-low heat, warm the milk,
  butter, and sugar, stirring occasionally. Remove from the
  heat as soon as the butter melts. The liquid should be
  lukewarm to the touch, around 100øF. Allow it to cool to
  that temperature if necessary. Sprinkle the yeast over the
  milk mixture and let sit for 10 minutes to proof. After
  about 10 minutes, there should be a layer of froth on the
  surface of the mixture, which signifies that the yeast is
  viable and ready to sacrifice its own life in the name of
  good bread.

  In a large bowl, mix together the flour and salt. Pour the
  milk and yeast mixture into the bowl of flour and mix with a
  wooden spoon until a soft, ragged mixture is formed.
  Transfer the dough to a well-floured work surface and knead
  for 1 minute. Transfer the dough to a lightly oiled bowl,
  cover with a kitchen towel, and allow it to rest,
  undisturbed for 20 minutes.

  After its rest, turn the dough back out onto the
  well-floured work surface and knead until a soft, elastic
  dough results, 3 to 5 minutes. Transfer the dough once more
  to the lightly oiled bowl, cover, and allow it to rest in a
  warm area of the house until doubled in size, about 2 hours.

  Transfer the dough to the work surface and, using your
  hands, gently flatten into a 9-inch-wide rectangle. Spread
  the Sriracha over the dough, leaving a 1-inch border around
  the outside edges free of Sriracha. Sprinkle the cheese
  evenly over the Sriracha, respecting the same border. It is
  this border that allows the dough to seal properly in the
  next step.

  Roll the dough up tightly, lengthwise, similar to making a
  jelly roll. Press down on the last roll to seal and make a
  seam. Lightly oil a 9 by 5-inch loaf pan. Put the dough,
  seam side down, into the pan. Cover and return to the warm
  spot until the dough has again doubled in size and is
  cresting over the top of the pan, 2 to 2 1/2 hours.

  Preheat the oven to 400øF/205øC. Just before baking, make a
  1/4"-deep slit down the center of the loaf using a serrated
  knife. Place the loaf pan on the center rack of the oven.
  Spray the inside walls of the oven and the top of the loaf
  with a generous misting of water to create steam. Quickly
  close the oven door and bake for 30 minutes. Remove the loaf
  from the pan and continue baking for an additional 10 to 15
  minutes. The center of the loaf should register 190°F on a
  thermometer and the bottom of the loaf should sound hollow
  when tapped.

  Let the bread cool completely on a cooling rack before
  slicing for best results. Store refrigerated in an airtight
  container for up to 3 days.

  IN A PINCH: Use a 1-pound ball of fresh pizza dough or
  defrosted frozen pizza dough, available at some specialty
  supermarkets and friendly neighbourhood pizzerias. Allow the
  dough to come to room temperature and flatten the dough into
  the 9"-wide rectangle, proceeding as directed with Sriracha
  and cheese, allowing the dough to rise and then baking as
  directed.

  Recipe by: Randy Clemens: The Sriracha Cookbook: 50 "Rooster
  Sauce" Recipes That Pack a Punch

  Posted by Linda Hutchinson

  From: chile-heads@globalgarden.com

  Uncle Dirty Dave's Kitchen

MMMMM

... A Spaniard is someone who looks at a sausage and thinks of paella or tapas.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)