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The spicy cheese bread, with its soft and chewy texture, is a delicious flavor—filled pairing of two cheeses and red pepper flakes.

BEFORE YOU START: Proofing bread dough is a very important step in making bread. It gives the yeast a chance to grow and provides volume and flavor to the dough. Test your yeast to ensure it is still alive and active—if the yeast does not begin to bubble or foam when mixed with water, you may need to purchase new yeast. Using your oven's Proof Mode, or a Wolf warming drawer, you can proof the dough at 85°F for the same amount of time as called for in the recipe. Optionally, you can complete the second proof (Step 10) in the refrigerator overnight (8-12 hours). Bring the dough to room temperature before baking, and then proceed with Step 11.

KEEP SCREEN ON

Yield: 1 LOAF

Cook Time: 50-55 Minutes

Ingredients
Bread
3¼ cups all-purpose flour

¼ cup granulated sugar

1 tablespoon instant yeast

1½ teaspoons red pepper flakes

1¼ teaspoons salt

½ cup warm water

2 eggs

1 egg yolk

4 tablespoons unsalted butter, melted

6 ounces Monterey Jack cheese cut into ½-inch cubes (about 1½ cups), at room temperature

6 ounces provolone cheese cut into ½-inch cubes (about 1½ cups), at room temperature

Topping
1 egg, lightly beaten

1 teaspoon red pepper flakes

1 tablespoon unsalted butter, at room temperature

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Preparation Method

  1. In the bowl of a stand mixer, whisk together the flour, sugar, yeast, red pepper flakes, and salt.
  2. In a separate bowl, whisk together the water, eggs, egg yolk, and melted butter. Add the wet ingredients to flour mixture.
  3. Using a dough hook, knead on medium-low speed until the dough pulls away from the bottom of the bowl, about 5 to 7 minutes.
  4. Form the dough into a ball and transfer to a lightly greased, medium-sized bowl. Cover the bowl with plastic wrap and allow to rise until doubled in size, about 2 hours.
  5. Grease a 9-inch round cake or springform pan and set aside.
  6. Transfer the dough to the countertop. Roll the dough into an 18 -by-12-inch rectangle with the long side parallel to the counter’s edge.
  7. Sprinkle the cubed cheese evenly over the surface of the dough, leaving a 1-inch border around the edges.
  8. Beginning with the edge nearest to you, roll the dough into a log. Roll the log back and forth, applying gentle pressure, until it reaches about 30 inches in length.
  9. Starting at one end, coil the dough and tuck the end underneath the coil.
  10. Place the coiled loaf into the greased pan and cover with plastic wrap. Allow to rise in until doubled in size, 1½ to 2 hours.
  11. Preheat the oven to 350°F Bake Mode with a rack set at position “3.”
  12. After the dough has doubled in size, brush the top of the loaf with the beaten egg and sprinkle with red pepper flakes. Place the pan into the oven and bake until the loaf is golden brown, about 25 minutes.
  13. After 25 minutes, form a tent with aluminum foil and place it over the loaf. Bake for an additional 25–30 minutes. The bread is done when it reaches an internal temperature of 200°F. Use the temperature probe or a digital thermometer to evaluate doneness.
  14. Remove the pan from the oven and onto a wire rack. Brush the loaf with the softened butter while it is still warm. Allow the bread to cool for 10–15 minutes before running a knife around the edge of the pan and turning the loaf out onto the wire rack. Allow the loaf to cool for an additional 30–40 minutes before serving warm.

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