Directions: |
Directions:In large mixing bowl or large food processor, whisk dry ingredients:
3¼ C All Purpose Flour
¼ C Sugar
1 T Instant/Quick Yeast
1½ tsp Chili Flakes
1¼ tsp Salt
In a small bowl (at least 8 oz), whisk together wet ingredients:
½ C Warm Water
4 T Melted Butter
1 Yolk (save the egg whites for later) and 2 whole eggs
Slowly pour wet ingredients into dry ingredients while mixer (or food processor) is on until the dough turns into a ball.
Dump dough ball onto lightly floured surface and knead by hand (about 150 times) and form into a smooth ball.
Place dough ball in a large greased bowl and cover with plastic wrap. Let rise for 1½ - 2 hours (until finger pressed into dough keeps the dimple)
Place on floured counter and roll with rolling pin into 12x18 rectangle (doesn't have to be exact).
Spread room temperature cheese cubes evenly over rectangle leaving a 1 inch border.
Roll the rectangle into a log, pinch seems and ends, and roll and squeeze the log (with the cheese cubes inside) into a 30 inch log (doesn't have to be exact).
Curl the log (like a coiled snake) and tuck the tail underneath.
Placed in a greased 9 inch round cake pan. Cover with cloth and let rise 1½ - 2 hours.
Brush with the saved egg whites, sprinkle with 1 tsp pepper flakes.
Bake 350º pre-heated oven until internal temperature is 190º , about 50 minutes (half way through, after 25 minutes, cover with tin foil).
Once baked, remove from oven and brush with 1 T melted butter.
Cool in pan for 10 minutes.
Remove from pan and let cool 30 more minutes. |
Personal
Notes: |
Personal
Notes: If you don't want spicy bread, just omit the chili flakes.
I make 2 loafs at a time because it's easier to buy 12 oz of cheese than 6 oz of cheese, and as long as your committing to the time, might as well do 2. I make one loaf not spicy for the kids.
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This recipe for Stella's Spicy Cheese Bread is from