Spicy Cheese Bread
3 1/4 cups King Arthur all-purpose flour
1/4 cup granulated sugar
1 T instant or rapid rise yeast
1 1/2 tsp. red pepper flakes
1 1/4 tsp. salt
1/2 cup warm water (about 110F-degrees)
2 large eggs plus 1 large yolk
4 T unsalted butter, melted
6 oz. Monterey Jack cheese, cut into 1/2-inch cubes, at room temperature
6 oz. Provolone cheese, cut into 1/2-inch cubes, at room temperature
1 large egg, lightly beater
1 tsp. red pepper flakes
1 T unsalted butter, melted
In the bowl of a stand mixer, combine flour, sugar yeast, pepper flakes, and salt together. Whisk by hand, then place it on the stand with the dough hook. Whisk water, eggs, yolk, and melted butter together in a liquid measuring cup and add to the dry ingredients. Knead on medium speed until dough clears bottom and sides of bowl, about 8 minutes. Transfer dough to unfloured counter and shape into a ball. Place in a large bowl, brushed with melted butter. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
Deflate the dough and roll it into a 12-inch x 18-inch rectangle with long side parallel to counter's edge.
Starting at one end, wind log into coil; tuck end underneath coil. Place loaf in prepared cake pan and cover loosely with a clean dish towel. Let rise in a warm place until doubled in size--1 to 1 1/2 hours.
My hubby said this is one of the best breads I've ever made and wanted a slice this morning with his scrambled eggs. I can see this is a good one for those Fall days that are coming. Enjoy!