Spicy Sriracha Bread

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 119
  • Calories from fat: 8%
  • Fat: 1.1g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.2g
  • Carbohydrate: 22.4g
  • Fiber: 0.8g
  • Cholesterol: 16mg
  • Iron: 1.4mg
  • Sodium: 184mg
  • Calcium: 7mg

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

  1. 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).
  2. 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.
  3. Preheat oven to 375°.
  4. 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.
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