Spicy Sriracha Bread
This also works in a bread machine; follow the manufacturer's instructions for
placing ingredients into bread pan.
3/4 cup warm water (100° to 110°)
1/4 cup Sriracha, hot chile sauce
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
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 degrees.
Bake at 375 degrees 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.
Makes 14 servings.
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