Categories: Breads- Rolls- Biscuits- Corn bread
Ingredients
- Bread:
- 3 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 Tbsp. active dry yeast
- 1 1/2 tsp. crushed red pepper flakes, or less to taste
- 1 1/4 tsp. salt
- 1/2 cup warm water
- 2 eggs PLUS 1 egg yolk
- 1/4 cup butter, melted
- 6 oz. Monterey Jack cheese, cut into 1/2-inch cubes
- 6 oz. mild provolone, cut into 1/2 inch cubes
- Topping:
- 1 egg, beaten
- Red pepper flakes
- 1 Tbsp. butter, softened
Directions
- In the bowl of a stand mixer fitted with a dough hook, combine the flour, sugar, yeast, pepper flakes and salt. Then add the water, eggs and egg yolk and melted butter. Mix on medium-low speed until the dough is soft and smooth, clearing the sides and bottom of the bowl, about 8 minutes.
- Shape dough into a ball and place in a greased bowl, turning to coat. Cover and let rise 1 1/2 to 2 hours or until doubled.
- Line a 9-inch round cake pan with parchment paper, leaving plenty of overhang; set aside.
- Transfer dough to a work surface (do not dust surface with flour) and roll dough into a 12 × 18-inch rectangle, with the long side parallel to the4 counter’s edge.
- Distribute the cheese cubes evenly over the dough, leaving a 1-inch border on all sides. Staring with the edge closest to you, gently roll dough into a log. Pinch seam and ends to seal, then roll log so seam sides are down. Gently but firmly roll log back and forth on the counter, applying even pressure until the log is 30 inches long. Press to close any cracks or tears.
- Starting at one end, wind log into a coil; tuck end underneath. Carefully transfer coil to the prepared pan. Cover loosely with a dish towel and let rise 1 to 1 1/2 hours or until doubled.
- Remove upper rack from oven. Adjust remaining rack to lower middle position.
- Heat oven to 350 degrees.
- Brush loaf with egg, then sprinkle with crushed red pepper flakes. Place pan on a rimmed baking sheet. Bake until loaf is golden brown, about 25 minutes, then loosely tent with foil and bake 25 to 30 minutes more.
- Transfer pan to a wire rack and brush top with butter. Let cool 10 minutes, then remove loaf from pan. Cool 30 minutes more before slicing. Serve warm.
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If block provolone cheese is unavailable, use all Monterey Jack or use Colby or cheddar.