Monday, 4 June 2012

Sriracha and Jalapeño Jack Swirled Bread

Spicy Sriracha with gooey, warm, jalapeño jack cheese... all swirled inside a moist and tasty bread. All of that for only 50 calories per slice!!

I am not sure why I haven't done this combination before! Sriracha and jalapeño jack cheese are sandwich regulars of mine, so it would only make sense that they taste delicious together inside homemade bread. Also, who doesn't like the smell of fresh bread?

This recipe for bread could be paired with other flavor combinations as well. I can't wait to try it swirled with cinnamon and sugar or apple and brie. My mom likes it plain with just some herbs mixed into the dough (e.g., rosemary, garlic, thyme, onion, etc.).

As for how to eat it, there are many possibilities. It is great toasted with cream cheese, used as sandwich bread, or on its own.

Sriracha and Jalapeño Jack Swirled Bread

(Makes 2, 9inch loaf pans- 12 slices each)

  • 1 1/4 cups warm water (not hot)
  • 1 packet active dry yeast
  • 1 teaspoon sugar 
  • 2 1/2 cups bread flour (you may need more or less)
  • 1/2 teaspoon salt, plus more for sprinkling
  • 1/8 cup Sriracha (more or less depending on how spicy you like it)*
  • 2/3 cup shredded light jalapeño jack cheese (or light "tex mex" blend)
  • nonstick cooking spray
  • Pour warm water into a large bowl. Dissolve sugar into the water, sprinkle yeast over the top, and cover for 5 min. Make sure your yeast has been "activated" (foamy looking) before adding flour.
  • Add 1 cup flour to the water/yeast mixture. Stir until combined and cover in a warm place for 30 min. Once it has risen for 30 min, add another cup of flour, and 1/2 tsp salt; stir until it becomes difficult to continue stirring. Turn out onto a floured surface. Begin kneading the dough, adding more flour as necessary. Knead dough until smooth and pliable, not sticky (about 10 min). You may need more or less than 2 1/2 cups of flour; however, you should not need more than 3 cups total. Place kneaded dough into a bowl which has been lightly coated with nonstick spray. Cover in a warm place until doubled in size (about an hour).
  • Punch down dough and press into a rectangle about as long as two loaf pans (18 inches), horizontally. If you are having trouble with this, you may not have let the dough rest long enough. Spread Sriracha over the rectangle, avoiding a 1-inch strip on the top and bottom. Sprinkle the cheese over the Sriracha (avoiding the 1-inch strips again). Begin rolling the dough from the bottom like you would a jelly roll. Press together the seam and turn the roll seam-side down. Cut the roll in half, placing each half in a greased 8inch loaf pan. Cover each pan in a warm place until doubled in size.
  • Preheat oven to 400 degrees F and place a pan of water on the bottom rack to keep the oven moist. Once each loaf has doubled in size, cut a 1/4 inch slit down the center of each one, sprinkle with salt (optional), and bake for 30 min in the center of your oven. Store refrigerated in an airtight container (best before 3-4 days). 
*Sriracha is a Thai type of hot sauce. It is made from chili pepper paste, garlic, vinegar, salt, and sugar. 1/8th of a cup was quite mild, in my opinion. If you like things spicier, add 1/4 cup.  


For 1 slice (1/12th of 1 loaf):
  • 50 Calories
  • 9g Carbohydrates
    • 0g Sugar
    • 0g Fiber
  • 1g Fat
  • 2g Protein

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