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Red Hot Spicy Cheese Bread

April 23, 2018

Red Hot Spicy Cheese Bread

Ooooo Weee! This bread is so good you won't want to share.

I feel an addiction coming on. This version of the Original Hot & Spicy Cheese Bread, made famous by Stella's Bakery in Madison, Wisconsin will rock your tastebuds. We felt it was the perfect recipe to showcase our Red Hot Sprinkle. We were over the moon excited to find a recipe in an issue of Cook's Country Magazine.  This is one of the easiest bread recipes we have come across.


Yield: 1 Loaf

Total time: 5 hours 30 minutes 


The bread:

  • 31/4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 Tbl instant yeast
  • 11/2 tsp Olde Virden's Red Hot Sprinkle
  • 11/4 tsp salt
  • 1/2 cup warm water
  • 2 eggs
  • 1 egg yolk
  • 4 Tbl unsalted butter. melted
  • 6 ounces Monterey Jack cheese, cut into 1/2 inch cubes, at room temp.
  • 6 ounces provolone cheese, cut into 1/2 inch cubes, at room temp.

The topping:

  • 1 egg, lightly beaten
  • 1 tsp OV's Red Hot Sprinkle
  • 1 Tbl unsalted butter, at room temp.


  1. Make the bread: In the bowl of a stand mixer, whisk together the flour, sugar, yeast, red hot sprinkle, and salt. In a liquid measuring cup, whisk together the warm water, eggs, egg yolk, and melted butter. Add the egg mixture to the flour mixture in the mixing bowl. Using the dough hook, knead on medium speed until the dough clears the bottom and the sides of the bowl, 4 to 8 minutes.
  2. Shape the dough in to a ball and transfer to a greased bowl, turning to coat the dough. Cover with plastic wrap and let rise in a warm place until doubled in size. 1 to 11/2 hours.
  3. Grease a 9-inch round cake pan; set aside.
  4. Transfer the dough to an unfloured work surface and press to deflate. Roll the dough into an 18×12-inch rectangle with the long side parallel to the counter’s edge. Distribute the Monterey Jack and provolone cheeses evenly over the surface of the dough, leaving a 1-inch border around the edges. Starting with the edge closest to you, roll the dough into a log, pinching the ends and seam to seal. Roll the log back and forth, applying gentle pressure, until it reaches 30 inches in length.
  5. Starting at one end, wind the log into a coil and tuck the end underneath the coil. Place the loaf in the cake pan and cover loosely with a clean kitchen towel. I usually wet the towel with warm water and ring it out.  Allow to rise in a warm place until doubled in size, 1 to 1½ hours.
  6. Adjust oven rack to lower-middle position and preheat oven to 350 degrees F.
  7. Brush the top of the loaf with the beaten egg, then sprinkle with the red pepper flakes. Place the cake pan on a rimmed baking sheet. Bake until the loaf is golden brown, about 25 minutes. Rotate the pan 180 degrees, tent the loaf with aluminum foil, and continue to bake until the loaf registers 190 degrees F, 25 to 30 minutes longer.
  8. Transfer the pan to a wire rack and immediately brush with the softened butter. Let cool for 10 minutes, then run a knife around the edge of the pan and turn the loaf out the wire rack. Cool for 30 minutes before slicing; serve warm or at room temperature.

Recipe from Cook's Country