Techniques and Recipes

ManualsBrandsWolf ManualsSingle Wall OvensWolf 30" M Series Contemporary Built-In Black Single Oven

INGREDIENTS

FOR THE 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

FOR THE TOPPING

– 1 egg, lightly beaten

– 1 teaspoon red pepper ﬂakes

– 1 tablespoon unsalted butter,

at room temperature

Spicy Cheese Bread

This spicy cheese bread, with its soft and chewy texture, is a delicious ﬂavor-ﬁlled pairing of

two cheeses and red pepper ﬂakes.

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

on Bake Mode with a rack set on 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 tinfoil and

place it over the loaf. Bake for an additional 25-30 minutes.

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 and turning the loaf out the wire rack.

Allow the loaf to cool for an additional 30-40 minutes

before serving warm.

MAKES RACK POSITION COOK TIME

1 LOAF 3 5055 MINUTES

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.

The bread is done when it reaches an internal temperature of 200°F. Use the

temperature probe or a digital thermometer to evaluate doneness.

Optionally, this dough can be made in advance, proofed in your refrigerator overnight

(8–12 hours). If you choose to make it early, skip ahead to filling and rounding the

dough by removing the dough from the refrigerator and letting it come to room

temperature, then pressing it out to fill. Proceed with the recipe directions.

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.

BAKE