Spicy Country Cheese Bread, not only smells delicious, but there’s just enough of a spicy kick to send your senses into a frenzy! With a surprise cheesy center inside every slice, you have your new sandwich or snack bread. If you love homemade bread, don’t miss my Artisan Apple Bread, Beer Bread, or Homemade Easy Dinner Rolls.
Spicy Country Cheese Bread
Now and then, I like to spice things up and make up a batch of this spicy cheesy bread. I always go into it thinking that it will last a few days but the novelty of this bread makes it fly off the table. This bread is seriously gorgeous and tastes delicious. You can serve it up as a snack bread or as a dipping bread for any kind of saucy dish. I love t serve this with Chicken Stroganoff or Tomato Chicken Spinach Spaghetti. You could also just grab a bowl of marinara and dunk away! It is amazing all on its own.
What to Serve with Country Cheese Bread?
While this amazing bread could be a meal in itself, we love to serve this with casseroles, such as Hamburger Casserole, Tater Tot Hotdish, Tuna Casserole, Amish Chicken Casserole, and my favorite Corn Chicken Casserole. If you happen to want fewer carbs in your dinner, these salads would be perfect:
Spicy Country Cheese Bread
- 3 ¼ cups (406.25 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon instant or rapid rise yeast
- 1 ½ teaspoons red pepper flakes
- 1¼ teaspoons kosher salt
- ½ cup warm water, about 110°F
- 2 large eggs
- 1 large egg yolk
- 4 tablespoons unsalted butter, melted
- 6 ounces shredded or sliced Pepper Jack cheese, room temperature
- 6 ounces shredded or sliced Monterey Jack cheese, room temperature
- 1 large egg, lightly beaten for egg wash
- red pepper flakes, to taste
- In the bowl of a stand mixer, add the flour, sugar, yeast, red pepper flakes, and salt. Whisk to combine and fit onto the mixer with the dough hook.
- In a medium bowl, whisk together the water, eggs, yolk, and butter.
- On medium speed, pour the egg mixture into the flour mixture and let knead until the dough no longer sticks to the side or bottom of the bowl, about 10 minutes.
- Remove the dough and form into a smooth ball. Place in a large, greased bowl. Cover loosely with plastic wrap and let sit in a warm place for 1 ½ to 2 hours, until doubled in size.
- When ready, turn the dough out onto the work surface and roll into a 12×18-inch rectangle. (If the dough is sticky, generously flour the surface first.) Evenly sprinkle the cheeses over the dough, leaving a 1-inch border untouched. Tightly roll the dough into a log.
- Place the log seam-side down and roll it into a spiral. Tuck the end of the spiral under the loaf. Transfer to a greased 9-inch round cake pan or Dutch Oven. Cover loosely with plastic wrap and let sit in a warm place for 1 ½ to 2 hours, until doubled in size.
- About 20 minutes before the second rise is through, place oven rack to the lowest position and pre-heat oven to 350°F.
- To the risen dough, brush on the egg wash and sprinkle on the red pepper flakes to liking. Bake for 25 minutes. Rotate and tent loosely with aluminum foil. Continue baking for an additional 25 minutes.
- Allow to cool in the pan until warm enough to handle. Remove the loaf from the pan and transfer to a cooling rack to cool completely.
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Did you Make Spicy Cheese Bread?
Adapted from My Mother’s Apron Strings. Photography by The PKP Way.