Spicy Sriracha Bread

recipe
This also works in a bread machine; follow the manufacturer's instructions for placing ingredients into bread pan.

Yield:

14 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 119
Caloriesfromfat 8 %
Fat 1.1 g
Satfat 0.4 g
Monofat 0.3 g
Polyfat 0.3 g
Protein 4.2 g
Carbohydrate 22.4 g
Fiber 0.8 g
Cholesterol 16 mg
Iron 1.4 mg
Sodium 184 mg
Calcium 7 mg

Ingredients

3/4 cup warm water (100° to 110°)
1/4 cup Sriracha (hot chile sauce, such as Huy Fong)
1 package dry yeast (about 2 1/4 teaspoons)
3 cups bread flour, divided
3/4 teaspoon salt
1 large egg
Cooking spray
1 teaspoon butter, melted

Preparation

Combine water, Sriracha, and yeast in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 3/4 cups flour, salt, and egg to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Roll up the rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Lightly coat surface of dough with cooking spray; cover and let rise in a warm place 30 minutes or until doubled in size.

Preheat oven to 375°.

Bake at 375° for 40 minutes or until lightly browned on bottom and loaf sounds hollow when tapped. Remove from pan, and brush with melted butter. Cool on a wire rack.

Note:

David Bonom,

July 2004
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