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Sriracha Swirl Bread

By Molly Yeh
Created January 10, 2017
Betty blogger Molly Yeh shares a deliciously easy recipe for a soft loaf swirled with Sriracha.
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It's been an emotional year for my Sriracha loving taste buds. First the factory was going to close, then it wasn't, then it was... now I have no idea what's happening with it, but at least the factory closing scare prompted a bunch of homemade Sriracha recipes to come online as well as some lists of fun recipes to make with it. (Luckily my Sriracha supply will last me till the cows come home...) 

Whether you're using real Sriracha or a bootlegged version, this recipe for Sriracha swirl bread combines the smoky spiciness of our favorite hot sauce with soft, doughy bread.

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It'll give you a cool swirly design in the loaf and it's all topped off with onions to add a bit of sweetness. 

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It's the perfect bread for a sandwich, savory toast, or as a quick little nibble as you pass through the kitchen.

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Sriracha Swirl Bread

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Ingredients

    • 3/4cup warm water
    • 1teaspoon sugar
    • 1package active dry yeast
    • 3to 3 1/2 cups Gold Medal™ all-purpose flour
    • 1teaspoon kosher (coarse) salt
    • 3eggs
    • 1/3cup canola oil
    • 2tablespoons honey
    • 2tablespoons Sriracha sauce (or more)
    • 2to 3 tablespoons finely chopped onion

Directions

  • 1In small bowl, stir together water, sugar and yeast; let stand 5 minutes. Meanwhile, mix 3 cups flour and the salt in large bowl. In another small bowl, beat 2 of the eggs, the oil and honey. Pour egg mixture and yeast mixture into dry ingredients; stir until wet dough forms.
  • 2On floured work surface, knead dough 7 to 10 minutes, adding more flour as needed, until dough is smooth. Transfer to oiled bowl; cover bowl with damp kitchen towel. Let rise in warm place until doubled in size, about 2 hours.
  • 3Heat oven to 375°F. Grease 9x5-inch loaf pan with shortening or spray with cooking spray.
  • 4On sheet of cooking parchment paper or a floured work surface, pat out dough into about 13x11-inch rectangle. Brush dough evenly with Sriracha sauce. Roll up dough jelly-roll fashion. Cut roll in half lengthwise; twist 2 halves together. Fold dough in half; place in loaf pan.
  • 5Beat remaining egg with splash of water; brush over top of loaf. Sprinkle onion over egg wash.
  • 6Bake 35 to 45 minutes or until top is golden brown and loaf sounds hollow when tapped.

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