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Sriracha Swirl Bread

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  • Prep Time 30 min
  • Total Time 3 hr 15 min
  • Servings 12

Our recipe adds the smoky spiciness of Sriracha to soft, doughy bread for a delicious punch to sandwiches or toast.

Molly Yeh Recipe by Molly Yeh
March 6, 2014

Ingredients

3/4
cup warm water
1
teaspoon sugar
1
package active dry yeast
3
to 3 1/2 cups Gold Medal™ all-purpose flour
1
teaspoon kosher (coarse) salt
3
eggs
1/3
cup canola oil
2
tablespoons honey
2
tablespoons Sriracha sauce (or more)
2
to 3 tablespoons finely chopped onion

Directions

  • 1 In small bowl, stir together water, sugar and yeast; let stand 5 minutes. Meanwhile, mix 3 cups flour and the salt in large bowl. In another small bowl, beat 2 of the eggs, the oil and honey. Pour egg mixture and yeast mixture into dry ingredients; stir until wet dough forms.
  • 2 On floured work surface, knead dough 7 to 10 minutes, adding more flour as needed, until dough is smooth. Transfer to oiled bowl; cover bowl with damp kitchen towel. Let rise in warm place until doubled in size, about 2 hours.
  • 3 Heat oven to 375°F. Grease 9x5-inch loaf pan with shortening or spray with cooking spray.
  • 4 On sheet of cooking parchment paper or a floured work surface, pat out dough into about 13x11-inch rectangle. Brush dough evenly with Sriracha sauce. Roll up dough jelly-roll fashion. Cut roll in half lengthwise; twist 2 halves together. Fold dough in half; place in loaf pan.
  • 5 Beat remaining egg with splash of water; brush over top of loaf. Sprinkle onion over egg wash.
  • 6 Bake 35 to 45 minutes or until top is golden brown and loaf sounds hollow when tapped.

Expert Tips

Dough can be made the night before. It should be brought back to room temperature before shaping.

Feel free to experiment with additional fillings. Once you brush on the Sriracha sauce, try sprinkling on crushed garlic, sesame seed or anything else that strikes your fancy.

Nutrition Information

No nutrition information available for this recipe.

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