Spicy Cheese Bread
Say hello spicy cheese bread, a.k.a. the bread that disappeared within 24 hours! This recipe makes a huge loaf of a rich brioche-like bread loaded with provolone and Monterey Jack cheeses, and speckled with crushed red pepper flakes.
This bread. THIS BREAD. My goodness.
Probably one of my most favorite recipes of the year. I ran across this recipe in an issue of Cook’s Country magazine, as they were attempting to recreate the Original Hot and Spicy Cheese Bread sold at Stella’s Bakery in Madison, Wisconsin. While I’ve never been to said bakery, I’ve never met a combination of cheese and bread that I didn’t like, so I immediately tore it out of the magazine and filed it away.
As far as yeast breads go, this was incredibly easy to mix together and gets baked with a minimal amount of steps and time. To say that we loved this bread would be the understatement of the century. I’m (only slightly) embarrassed to admit that my husband and I polished off this entire loaf ourselves within 24 hours. And then I wanted to cry because it was gone…
I was just a tad apprehensive about the recipe because while I like spicy foods and anything with a kick, it seemed like there was a lot of red pepper flakes in this recipe, and I was concerned that it might be too spicy. I didn’t want something overpowering, but I just ran with the recipe as-is and am so glad that I did.
The spiciness is minimal and the perfect accompaniment to the rich bread dough and all of that amazing cheese!
I loved how the dough was speckled with the pretty bits of crushed red pepper!
Once the dough has been shaped into a spiral and then risen a second time, it’s brushed with an egg wash and sprinkled with more crushed red pepper flakes. Gorgeous!
While I’m sure you could use this as a base for an AH-mazing sandwich, we just ate hunks of it for lunch warm from the oven.
Then as a snack.
Then for breakfast the next morning.
I’m totally not sorry for demolishing this bread in record time.
This would also make an excellent appetizer sliced in smaller pieces and served with grapes, Italian meats, maybe some marinated olives. I mean, I hate olives, but I know I’m in the minority, so I’m throwing that out there :)
If you are a lover of cheesy breads, please, please, please gift yourself this bread. I may need to make a couple of loaves and stash them in my freezer for when a spicy cheese bread emergency hits ;-)
Four years ago: Rainbow Ribbon Jello
Five years ago: Easy Homemade French Fries
Spicy Cheese Bread
For the Bread:
- 3¼ cups (406.25 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 tablespoon instant, rapid-rise yeast
- 1½ teaspoons (1.5 teaspoons) red pepper flakes
- 1¼ teaspoons (1.25 teaspoons) salt
- ½ cup (125 ml) warm water (110 degrees)
- 2 eggs
- 1 egg yolk
- 4 tablespoons unsalted butter, melted
- 6 ounces (170.1 g) Monterey Jack cheese, cut into ½-inch cubes (about 1½ cups), at room temperature
- 6 ounces (170.1 g) 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
- Make the Bread: In the bowl of a stand mixer, whisk together the flour, sugar, yeast, red pepper flakes 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 a dough hook, knead on medium speed until the dough clears the bottom and sides of the bowl, 4 to 8 minutes.
- Shape the dough into 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, 1½ to 2 hours.
- Grease a 9-inch round cake pan; set aside.
- 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. (If the dough tears in any places, just pinch together to re-seal.)
- 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. Allow to rise in a warm place until doubled in size, 1 to 1½ hours.
- Adjust oven rack to lower-middle position and preheat oven to 350 degrees F.
- 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.
- 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. The bread can be kept, wrapped tightly in plastic wrap, at room temperature for up to 4 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Decent but definitely missing something, namely the herbs. If you rip open a proper loaf from Stella’s there are little flecks of green in the bread, believe it’s chive and parsley. No mention of that in this recipe nor many of the other copy cat ones floating around.
Can you use an 8 inch cake pan. I can’t find a 9
So good, easy, instructions were very clear. I really enjoyed the flakes to vary the taste of the bread. Really liked toasting the bread.
Easy and DELICIOUS!
Just out of the oven, waiting for it to cool enough to taste. Looks amazing and if the aroma is any hint to flavor, we are in for quite a treat!
Ridiculously good! In a family of 4 this will not last until tomorrow.
This will become part of our go-to special (or not so special) event breads.
The instructions were straightforward and the result was *spectactular*!
(We used monterey jack and havarti cheeses)
I’m allergic to red pepper but can can see this made with provolone and Italian spices or cheddar and dill. Lots of possibilities.
I’ve made this bread a number of times and with rave reviews! I have a request from a friend to make it for a family get together. Do you think I could put the shaped loaf in the fridge for the second rise??
I’m from Madison and this is a crazy good copycat of the famous spicy cheese bread.
Some updates I make:
– Shred the cheese instead of cube to distribute evenly.
– Bake on an air-bake pan for a softer bottom with less crust.
I’ve also used this recipe to achieve smaller rolls that make great buns for breakfast sandwiches or philly cheese steaks, among other things. Just evenly divide the dough into 8 pieces and follow the same process.
This bread works out every time and my family loves it! Thank you <3
I have purchased the Stella’s bread many, many times, and it is delicious. I have tried this recipe, and although it looks close, the taste and texture are lacking. Having access to their fresh bread, I’ll stick to their original and keep trying some of the other great recipes offered here.
I am a king Arthur snob, currently have their AP, bread, cake, OO pizza and white whole wheat flour in my kitchen. Their AP flour has a higher protein content then many brands of flour, so if you are looking for a southern style biscuit, it might turn out a little different. I read somewhere that southern flours have a lower protein content. Also weighing ones flour ensures one don’t use too much. 120 grams of King Arthur all purpose per cup. Plus of course minimally handle the dough as another person stated.
Sorry reply was meant for another person
Oh my, this is so good! My whole family loved it! Will definitely be making this again and again and again….
I don’t have a stand mixer. Can j use a hand mixer to make this dough?
Can unsalted butter be substituted with vegan butter for this recipe?
Absolutely fabulous bread 🥖 I’ve made it dozens of times and it never fails to impress! Thanks for this wonderful recipe 😊🥖😊
I make this for friends and family they love it
I have made this many times when I have guests over. I never have left overs. The best bread.
This recipe is perfection!! I’ll be baking many of these to share! Thank you!
This bread is denser than Stellas- but still delicious. Wondering how/if I could adjust this recipe to make it softer.
Hi Melinda, You could try eliminating the egg yolk and see if that helps.
After reading the comments and thinking about why it doesn’t always rise correctly, could it be the melted butter is warm. Should the melted butter be cooled before adding? Just a thought Thanks
Awesome cheese bread!!!!!
I don’t bake bread at all, seriously, but ran across this somehow. I was making homemade chicken noodle soup and wanted a bread that would complete the meal and I remember this cheese bread recipe. Sooooo glad I did. It’s fantastic. I took it to my neighbors and they loved it too. I served it with balsamic vinegar and roasted garlic and oil. I highly recommend this for the beginner like myself. I will admit that it took me all day to produce this bread but worth it.. 5 stars from me.
Tammy Batchelor from Oklahoma City
I have made this recipe many times now and we love it. I’ve gone by just the recipe, I’ve done cheddar and bacon bits, I’ve done mozzarella and basil pesto.( excellent ), and I’ve done parmesan and garlic. ( all with the red pepper flakes ) Every loaf was really tasty. One thing I do is use grated cheese because it doesn’t tear the dough when rolling it up. I use a seasoned Pampered Chef crockery extra large pie pan and it never sticks even if the cheese happens to leak out. One of my all time favorite bread recipes ever!!!!!!!
I love how some bakers get adventurous. I too have used other cheeses. Latest is mozzarella, sun minced dried tomatoes, minced olives and lots of garlic. Cheddar and bacon also nice in the fall.
I wonder how this bread would freeze?
The sugar in the bread destroyed the whole premise of this spicy bread, confided my taste buds. Steer clear
I’m a new baker, and am from the Madison area. This recipe was so easy to follow and gave me a delicious loaf of bread. I have had Stella’s spicy cheese bread too many times to count. My effort came so close and tasted great, but was a little denser than Stella’s. Does anyone know what I might try just a little differently to get that Farmer’s Market flakiness?
Great recipe! Thanks!
I read a brioche recipe that uses 6 whole eggs. That might be it. I’m also from Madison and had Stella’s bread so many wonderful times, and it has to be the eggs giving it that lighter texture.
I’m going to answer my own question. I used all shredded cheese in this recipe and it was just fine. This is a fabulous recipe to work with and just delicious. I used a 10 inch pan and only needed 15 minutes for the bake time after tenting this. I’m going to try two smaller pans this next time so I can give it as gifts. Thanks so much for a really great recipe.
Would it be possible to use shredded cheeses which I have a ton of right now?
Hi I might be old but enjoy doing new things I am so impressed with your recipes one problem I have is that although you have the metric to click on it doesn’t convert everything .Loved everything so far what about baguettes always the hardest bread to make
Made this at home since i can’t saunter down to the Capitol Square on saturday’s to pick it up myself this summer. Came out just like Stella’s and in true Spicy Bread fashion, the whole loaf was gone within 24 hours. Definitely will be making this again.
I was a tiny bit nervous about this recipe having around 4/5 stars, but it looked good so I decided to make it anyway. I wish I’d listened to my hesitation and hadn’t just wasted all those ingredients on this.
By half way through the baking time the top of the bread was getting pretty dark, and by the time the huge thing was done inside the top was dark and too hard even after putting butter on it. The taste of the bread is really weirdly sweet. The bread part itself wouldn’t have been terrible on its own, but when it’s paired with the cheese, it’s really unpleasant. The recipe calls for way too much sugar, and the flavors just don’t work together at all for me.
I wanted to come here to thank you. I live in Madison, and this turned out even better than Stella’s. I’m very pleased.
I’m so thrilled you enjoyed it!
Stella’s bread is a bit sweet as it’s sold. You get used to it, and it’s very popular here. This recipe turned out perfectly for me.
Thanks for the recipe. My first rise was spectacular but my second rise was minimal. Any idea what could have gone wrong? Thx!
Great recipe. I find my kitchen towel sticking to the dough after the second rise. I wonder if that affected the rise during baking. Is there any other covering I can use instead of kitchen towel? Wax paper?
Hi! Do you have any recommendations if I’m making for an event a couple of days later? Thanks!
Has anyone been successful freezing
this bread? I’d love to make it for Christmas gifts.
Question! I accidentally added an extra egg to the recipe. I wrote down 3 eggs + 1 egg yolk and accidentally put them all in the bread. I realized this after it was already rising. Do you think its ruined?
Hi Grace, I think it will be okay!
Easy and sooooo delicious! I put a piece of parchment in the bottom of the cake pan after spraying it and no sticking I used sharp cheddar cuz that’s what I had in the frig. I got the recipe from the daily bread email and cracked up that the email was about never slicing bread until it is at room temp but this recipe says serve warm! 🤣🤣🤣
Question: what is the difference between rapid rise yeast and active dry yeast, I have a jar of ady—-that is all my hubby could find at the store. I am an experienced bread maker, but haven’t made any in about 10 years and forget some things.
Hi Marie, Traditionally, active dry yeast needed to be “bloomed” by placing it in warm water (and sometime with a pinch of sugar) to get it to activate properly, while instant yeast could just be mixed in with the dry ingredients. However, most yeast manufacturers now say that the “blooming” step isn’t required (but I still do it!), however, dough made with active dry yeast will require a little bit longer rise times. Hope that helps!
I have a question and i might sound naive, but when you say 2 eggs, 1 egg yolk do you mean 2 eggs without the yolk and then 1 yolk
Hi Kathy, That means 2 whole eggs and then 1 additional egg yolk. Hope that helps!
Hi, when we made this we noticed that when we start to add wet ingredients slowly, it looks like it is going to be a good dough consistency, but as we add the dry it starts to be really dry and looks like it needs more water. Any thoughts on what we did wrong?
(Regardless the bread still turned out great!) We are making again so that is why I ask :)
Hi Brooke, I’m not sure if you did anything wrong since you said the bread turned out great! But I’m not sure what you mean by adding the wet ingredients and then adding the dry… you only add the wet ingredients TO the dry ingredients, there shouldn’t be anything else added after that. Hope that helps!
Does anyone use special brands or types of flour? I’m in the South and tried to make biscuits a while ago with King Arthur AP flour and they were like hockey pucks, so I definitely do NOT want to use that brand again. I want to find White Lily flour and use that. Any all-purpose flour should work? I did research bread flours and a softer wheat is supposed to be better than hard winter wheat I want to make this wonderful bread but am worried about taking so much time to make it and it turns out wrong.
I use King Arthur Flour all-purpose and bread flours and Softasilk or Swans Down for cake flour.
The flour brand shouldn’t matter when it comes to making biscuits. If you knead them super minimally, folding them over on themselves vs smashing them together, you’ll create beautiful pockets of butter that keep them light and flakey. It’s very possible to overwork biscuit doug.
I see this question was a long time ago…I hope you have found White
Lily Flour to use for your biscuits…it makes the softest, in my opinion
So good!!!! My bf lived in Madison for 2 years and getting the cheesy bread from the farmers market and devouring it within 24 hours was a highly anticipated activity whenever I got to visit. Upon reminiscing those days, my bf found this recipe and we decided to make it for Superbowl. Definitely filing away to make for years to come. Maybe it’ll become a Superbowl day tradition. Also we used spicy habanero cheese in place of Monterrey jack and it was delicious and still not overly spicy. Put it in the fridge overnight for the 2nd rise and let it come to temp the next morning for a couple hours before baking and worked perfectly. Would make a great gift or an impressive potluck contribution.
I just have active dry yeast, will this be ok to use? Same method? Thank you
This is my third reply, so you know ai make this recipe often. This is an awesome bread!! I’ve made it several times and made some adjustments. Some of my friends don’t like the spicy part, but it still makes a wonderful cheese bread. I cut the cheese into smaller pieces (maybe 1/4 ” and the dough doesn’t tear as much). I use less flour so the dough is softer and it doesn’t tear as much. I squeeze and stretch rather than roll it and that seems to prevent so much separation in the dough which helps keep the cheese inside the dough rather than poking out of the dough. It’s a beautiful and oh so yummy bread!
I do have a few questions though. The loaf never releases from the pan despite the amount of shortening I use. The good part is I get to taste the pieces that are left stuck in the pan. But I like to have ‘pretty’ loaves when I gift friends with this. I’ve thought of parchment paper or foil to line the bottom and sides of the pan. I’m just not sure how to do that and if the bread would bake into the paper or foil and how that would effect the loaf. Any ideas? I truly love this recipe. Yikes – I might even make one for myself, but that would be dangerous. Any thoughts and suggestions would be very welcome. Happy baking.
I used a 9” springform pan since I didn’t have the 9” cake pan.
Release the sides and run a knife between the loaf and the bottom of the pan. Won’t stick to the pan!
I’ve made this a couple of times and is pretty straightforward. Smells soooo good coming out of the oven. Big favorite for me and husband, thanks for sharing!
Awesome bread…beautiful loaf. My Go to bread for any special occasion.the WOW factor is high…LOVE
Hi All, after reading some of the comments I thought I would comment again. Re: tearing. An occasional tear happens but your dough shouldn’t tear too much, maybe try rolling it little thicker to avoid tears ! Happy Bread Baking
This bread is amazing! Easy to make and a great gift for the holidays! In my house if it lasts a day its surprising! This year I’m converting the recipe to small rounds, to give as gifts. I have made this bread with many different cheeses, all equally delicious! I will come back & post how the conversion comes out! Mangia
Delish!! I used gruyere because I had it in the fridge. The round was just too big, though. Next time, I’m dividing the dough in half and making two loaves. I’m going to use a loaf pan. I’ll still coil it, and squeeze it into the pan. Pretty sure it will work. Stay tuned…
Can you use shredded cheese?
This is the best bread hands down. Next time I make it I think I’m going to roll the dough into small balls and set like monkey bread so they are more of a pull apart bread.
If anyone ever gets to Madison, Wisconsin to try the original bread, please do so. Fresh and hot from the bakery is the way to go. We used to buy it Saturday mornings at the farmers market downtown on the square. People lined up down the block waiting for the truck to come back with another batch of fresh bread, then you walk around the square eating fresh warm chunks torn off the loaf. Or, failing that, you can always email Stella’s Bakery and have the bread shipped to you, I’ve done that. But this bread is fantastic.
Fabulous loaf…beautiful presentation…each time I make it I love it more
Followed the recipe and my bread won’t rise. Any idea why?
It’s gotta be an issue with your yeast. I’ve made this several times with no issues.
this is has been assembled and is on it’s second rise in the oven. i separated the dough and made two smaller ones. one i will give away the other will be devoured. by me :) i am concerned with one thing….i made a mistake and only used a quarter cup of warm water and when it was mixing it was real shaggy so i kept adding bits of water until it all came together. i hope it was enough. time will tell! i used a mix of provolone, monterray jack and sharp cheddar! can’t wait!
I made this bread yesterday as we are in a deep freeze in northern Ontario Canada ar -40 c and it was delicious and foiled our home with the comfort food
I will make it again
i feel for you merv. i’m in southern ont. and we’ve had some pretty cold temps here too!
I made this bread Sunday, followed the directions to the letter pretty much and ended up with a very dense bread, not even close to the light an airy bread you get from Stella’s. Not sure where I went wrong.
I’ve made this three times and haven’t tasted it yet since they were gifts for friends. Starting with the second loaf, I cut the cheese into smaller cubes, maybe 1/4″. It takes longer to cut that small, but with the smaller cubes, the dough is less likely to tear and allow the cheese to ooze out when baking. I couldn’t roll the log very easily, so I squeeze it with a bit of stretching at the same time. It works for me, and very little tearing of the dough.
I love making this bread, and all the people I have shared it with love it. Since I give it away, I haven’t tasted it (I can’t give a loaf of bread with a bite taken out of it), but the reviews have been outstanding. And it smells so delicious when baking! I know better than to cut into a loaf – I’d eat it within 2 days all by myself. Anyway, I’ve found that if I take extra time and cut the cheeses into smaller cubes (1/4 “), the dough doesn’t tend to tear as much so the cheese doesn’t ooze out when baking. Also, when getting the roll to 30”, I squeeze it rather roll it to length – also makes it so the dough doesn’t tear and let the cheese ooze out when baking. It’s an awesome recipe! My question us why this dough takes so much more time for the first and second rising compared to other yeast breads. No problem – I just allow ample time to make the recipe. But it would be nice if the rise time could be less. I do put the dough in my oven that has been preheated enough to be warm, not hot. Any suggestions? Great recipe! And I plan to make this often. Maybe some day ‘ll actually get to taste it. :)
Hi MaryJoel, It’s a pretty enriched dough, which usually take longer to rise. I’m so happy to hear it’s been enjoyed!
I’d like to make this bread today, but don’t have Monterey Jack cheese. I’d like to substitute Costco’s Coastal Cheddar cheese, but am uncertain if it’s creamy enough as it’s pretty strong and on the drier side. Anyone have thoughts about the substitution?
Made this yesterday ….. tummy yummy stuff! A question “turn it 180°” ? Does that mean turn it around or turn it upside down? Hubby thinks upside down, I think around! 1 of us is a bit thick!!
So glad you liked it! Turn it 180 means turn it around, not upside down ;-)
Made this for my mom, as she requested spicy cheese bread. I am from Madison, so am very familiar with the bread from Stella’s Bakery. I found this bread pretty easy to make, albeit a little time intensive. I baked mine in a spring form pan, which made it easy to take out of the pan once it was done baking. Great flaky texture, will make again!
Do you think this bread would be able to be made in one or two 8×3 loaf pans?
Yes, I don’t see why not!
Great recipe! and the bread was super tasty!
I actually live about 20 minutes from Madison Wi. Stella’s is AMAZING. I am so excited to come across this recipe and can’t wait to try it. Sure beats paying $12 a piece!!
I have made this recipe 3 times since finding your recipe and it is DELICIOUS and isn’t too hard (I’m not a yeast bread person but can do this one.) And, you’re right, you can’t stay out of it – I love spicy and the red pepper flakes are really good in it. I used a spicy Pepper Jack cheese with the provolone and it was good. Only problem I have is trying to get it rolled out to 18 inches long; but even not doing that doesn’t ruin the bread.
Once the dough rises the first time, can you halve it and maybe do regular loaves rather than spiral? I’m making a loaf of it right now – is a recipe you start craving. I tried cheddar & gueyer cheeses but think the Monterey Jack (or Pepper Jack) and Provolone work best. I’ve toasted it and makes it a bit more spicy but then I like spicy. If you don’t like spicy, cut the red pepper flakes but try the bread – just too good not to.
Thanks for putting it out there. – in my “favorites.”
Hi Genny, You’re welcome! I’m so thrilled you’ve enjoyed the bread, and yes, I think loaves would definitely work!
Holy guacamole !!! I have made this about 7 times now, in about a 2 month time frame…….. yep I’m obsessed ! It has gotten so out of hand, I have to bring this bread everywhere I’m invited. I’m getting scared my friends only want me for this bread! The dough is luscious to work with and pretty idiot proof (if I can do it – it will be a snap for someone with talent!
I made this today for Easter and it was a major hit! Within minutes the entire loaf was gone and with good reason. This is some seriously good stuff. Thank you so much for sharing this recipe!
I think my 9-inch round pan may be too shallow for this (it’s only an inch tall). Would you recommend I use an 8-inch or a 10-inch instead? Will I have to adjust the baking time?
Hi Anna, I actually still think that would be okay; I’ve made similar style breads in pie plates before!
Could you make this fully in a 2lb bread machine?
I’ve never used a bread machine, so I’m not 100% sure!
Had never made recipe until today. Turned out very well.Didn’t understand need for pan underneath bread tin until completed the first baking piece. Overflow!👍
I like your Spicy Cheese Bread Recipe It’s sort of like the one I saw on Cook’s Country and I found
one For Portuguese Sweet Bread with Mozzarella and Provolone in it That’s the only Portuguese one
I found of Portuguese I yet to look for a Spanish one though I have the Manchego cheese bread but I don’t know if they
make one with the red pepper flakes if so it’s probley Galician ,I don’t know And I’d like to try your pizza recipe
especially the silcian one and the pepperoni mind I have are for chorizo being that I’m Spanish but I got two for
the Portuguese pizza with linguica sausage and the chourico sausage but in Columbus Oh when I lived there I found
frozen Spanish pizza from Spain too on the computer an’t there now I been to Pittsburgh
before from Oil City Pa, But I’m from York Pa but I lived in Columbia and Lancaster and helped my mom in a pizza
shop before we lived in the one and the owner was Italian He and his brothers and sister were from Italy,like my dad
was from Spain But I like your recipes.
This is an absolutely delicious recipe!! Every bit as good as the Spicy Cheese Bread from Uncle Mike’s Bakery in Green Bay, WI!! Thanks!!
I just tried this recipe, and I love the outcome. I did use a bread machine to do the mixing and kneading, and it worked great. Add all the ingredients, press the button and 80 minutes later it’s ready for assembly.
This is amazing, I made it for the first time and am now wondering if I can use the same recipe for rolls??? Some at work like extra spice and I’d like to batches of rolls, hot,medium and mild. THoughts?
Hi Jacci, While I haven’t tried it, I think they would make great rolls! Let me know how they turn out!
I really like the Brioche texture this makes. Have you tried making a Cinnamon Roll out of this?? If so, any pointers on the ingredient substitutions? Thanks for posting this!
Hi Joe, I’ve never used this for cinnamon rolls, but I bet it would be delicious!
Worked flawlessly — thank you / cook’s illustrated for this recipe!
A few notes:
1. This makes a very large bread! When I cut it into twelve wedges for a potluck, one wedge was still plausibly too large for one serving, and folks were hunting for someone to split a wedge with them.
2. My swirl started to fall over and threatened to overrun the cake pan, so I drew a knife through the swirl to bring it back towards the center of the pan. Turns out that this makes quite an attractive rosette!
Any suggestions on how adapt this recipe to make this into two smaller loaves?
When you go to shape the dough, divide in two and then just make two smaller loaves. Enjoy!!
Thank you! This sounds like a perfect recipe for holiday exchanges with co-workers – I’m going to make it this afternoon. I appreciate your response.
This is a great recipe, easy and fun to make. I used only pepper jack cheese and used only 1 tsp. of the chili flakes in the dough. I also made pizza sauce to dip the bread in…..tomato sauce mixed with homemade pesto warmed up and it was amazing. This recipe is a keeper for sure.
Hello! We are the bakery!
Stella’s Bakery, Home of the Original Hot and Spicy Cheese Bread
Feel free to visit us online at http://stellasofmadison.com/ or in person at 2908 Syene Rd, Madison, WI 53713.
We do ship our bread all over the country, so if you’d like to try the original, please give us a call at (608) 663-2690 or visit our website!
I’m baking this bread right now and it is just beautiful….can’t wait to taste it and serve it to my sons when they come for the weekend. I have a feeling they will fight over the leftover bread if there is any!! Great recipe!!
This bread was incredible!
I put in 3T. sugar instead of 4, I shredded the cheese (rather than cubing it) so the log would be easier to roll. Also brushed the dough with the leftover egg white rather than a whole new egg. Everyone absolutely LOVED it–it was gone almost as soon as it hit the serving plate. I will definitely be making this recipe again. Thank you so much for sharing!
Good day i just want to ask if i combine the yeast and chili powder into a mixing bowl . The yeast can evaporate ?
This was delicious, and not too overwhelming to make as a novice bread baker. I did not share with my room mates- and polished off in a few days by my self :) Just one comment, I seems to ‘catch’ or brown quite quickly in a toaster oven so keep a close eye on it so you don’t have to toss a cheesy thick piece like I did! And I used pepper jack and cheddar cheese, though I imagine any cheese combo is a winner.
I moved from Madison to Seattle a year ago and I’m missing this bread like crazy. I was so happy to find a recipe that looks and sounds just like it. Can’t wait to try!
I made this bread, yesterday, and loved the taste and the nice peppery “bite” but ended up with large empty internal voids in the loaf. Where did I do wrong? Looking for suggestions to improve on the next loaf?
Hi Jim, I don’t think you did anything wrong! Those are likely just the pockets where the cubed provolone nestled in. As you can see, there are some in mine as well. I’m glad you enjoyed the bread!
So…I haven’t eaten it yet. It came out of the oven after midnight (man, this recipe takes FOREVER… especially if you go out to the fabric store in the middle)
Baking, it smelled like heaven.
Also I joined Instagram just to show you this.
I made this and it’s good but was too sticky to roll out at all. How do I fix this bc I want to make it again?
Hi Tiffany, Did you knead it until it cleared the sides and bottom of the bowl? If so, it should have been supple enough to handle and roll out. Next time keep kneading until that milestone is reached, adding a teaspoon of flour or so at a time if absolutely necessary.
I tried making this bread this weekend, as a practice for a dish this coming weekend… I accidentally added only 1 egg and 1 yolk. The bread came out very heavy and dense. Since I’m not experienced with breads, I was wondering if someone might know if the density came from the lack of one egg, or perhaps because I didn’t kneed it long enough?
Hi Jen, It could have been either, to be honest.
Thanks for the recipe. I saw it on Cook’s Country on PBS and couldn’t wait to try it. Thanks for the weight of the ingredients. I was a bit worried about using 142g/cup of flour, but it turned out really nice. I might try using 137 (then 132, then 127) next time(s) and see how it turns out.
My instant yeast was a bit old; I endng up using a bit extra and the full length of time to rise the dough. It was only slightly yeasty. Compared to the cheese and the pepper flakes, it was hardly noticeable. I also couldn’t get any provolone at the time, so I just substituted Mozzarella.
My seven year old demolished her piece (excluding the red pepper covered crust, which was a bit much for her).
Thank you for this recipe, Being from Wisconsin I dutifully stopped by Stella’s before visiting my long friend Farmer John and overdosing on his fresh curds. I made this bread last night with the following changes. I didn’t have quick rise yeast so I took half the water and a tablespoon of the sugar to start the yeast. I then added that to the egg mix prior to mixing with the flour. I also used Gouda cheese as Monterrey Jack is not available in Thailand (and I forgot to pick up provolone). Lastly, I don’t have a round pan so I just cut the hotdog in half and did a rectangle shaped spiral in two cake pans. Lastly, to save an egg, I used the egg white from the previous step to paint the top. Turned out great!!! Thanks again for the recipe.
I made this exactly by the recipe but I didn’t have any provolone. I used mozzarella instead and it turned out awesome, great recipe.
I made this bread, followed the recipe and it tastes good, but not as fluffy and soft as I expected. Tips on how to achieve that?
Easy recipe to follow. Turned out great. I added dry aged salami to mine.
I made this beautiful bread today and while it was a tiny tad bit too spicy for my personal taste, my family raved about it and devoured a whole loaf (I made two since I am taking one to a church get together tomorrow evening) within a few minutes. Breads always seem so daunting to me but this was so simple and the result was stunning! I have pictures but I don’t know if I can attach them on here. This was my 2nd top-20 BEB recommended recipe this week and once again, your palette did not disappoint :-) Thank you!
Attempted this yesterday and it was an epic fail – never did rise and had purchased fresh instant rise yeast and fresh ingredients. Going to try it again tomorrow – bought more instant yeast (this time Fleischmans – yesterday was Oetker). Has anyone else had difficulties with it? Looks so good – I’m determined to get it right.
If water was too warm it might have “killed” the yeast. It’s a good idea to first test or “proof” yeast by putting the warm water, yeast and a small amt. of sugar or honey (fuel for yeast) into a small bowl. Stir and wait briefly to see if the yeast starts to bubble. If it does, the yeast is good and you’re ready to continue making the dough. Any liquid or other very warm ingredients can kill yeast. Accidentally adding too much salt can also cause this. In dough, salt controls the action of yeast. Happy baking!
The name of the bakery is Stella’s in Madison, this bread is so addicting! I’m looking forward to giving this recipe a try for New Years :D
My oven is preheating now during the final rise! I’m so excited. Just a question- I needed to add a considerable amount of flour and also knead by hand to get this to come together. It all seems to have worked out, we’ll see after it’s baked, but I was curious to know if anyone else had that issue.
For bread dough, the amount of flour or water varies, and depends on the amount of moisture in the environment that day. If very sticky, add flour, a small amt. at a time until it is slightly sticky but not stuck all over your hands. If dough is really stiff (too dry) add a very small amt. of water and knead or mix it in. GOAL: dough soft as a child’s skin
Stella’s in Madison, WI is amazing and they are the original makers of this. However, a great bakery in Green Bay, WI called Uncle Mike’s has now started to sell their spicey cheesy bread at our Green Bay markets. It’s also SO DELICIOUS! You definitely need to be making this with Wisconsin cheese! So good! Thanks for sharing the recipe!
PS- these loaves last me less than 24 hours too ?
saw on America’s test kitchen yesterday – beautiful dough – 2 loves in oven now
Do you think I’d be able to prep the whole thing, leave it overnight in the fridge, and bake it the next day?
Hi Renee, I’m not sure – I tend to think it would work, but I haven’t done so can’t give you a definitive answer! If you do it, let me know how it works out!
Okay, I’m completely torn between making this and your rustic Italian bread. Making both at once is okay, right?
Also, I have this horseradish cheese that I love, do you think that would work in this?
More bread is better than no bread! :) And yes, I think you could use whatever cheese you like – Totally customizable!
I saw this recipe last week and couldn’t wait to try it out over the weekend. It was amazing! The recipe instructions were super clear- I really didn’t change much at all, except for rubbing garlic on the top along with the red pepper flakes and egg. It turned out perfect- my family loved it, and I’ll be making it again for sure. Thanks!
Made the bread today. Family loved it; used Monterey Jack and Mozzarella. Left spices as is and was fine for all family members. 20 minutes + 20 minutes worked perfectly for us. Looking forward to making it again! Thank you.
This is total my kinda bread. Some spice, some cheese and one pan wonder! Love to try it sometime! thanks for sharing!
Did you use 9″‘x3″ pan? Thanks.
It was a 9×2″ round.
I went to school in Madison and this is the best bread ever! I still make a trip to the farmer’s market on gameday visits to get a loaf in the morning. I’ve looked for copycat recipes online and never found anything quite the same- yours looks exactly like it. Thank you!!
Did you use King Arthur AP flour?
Not really a bread maker….so much work! But this recipe sounds delicious. Can I make it without a bread maker?
Hi Wanda, Are you referring to a bread machine? This recipe does not require a bread machine.
I actually mean’t a mixer with a dough hook attachment.
Could I make a free form loaf?
Hi Lisa, I think it would work!
If you watch the Cooks Country clip from the show, they said they had to make over 60 loaves to get this recipe right. They advised against making this bread without a cake pan helping it rise.
I’ve had the Stella’s version and I made this recipe today. It is not exactly spot on, but it is darn delicious! My loaf was quite a bit bigger than any I’ve ever had from Madison. I agree it came together quite easily. Definitely give the recipe a try.
I could not wait. Made it yesterday after reading your post. Yum. This will be a favorite. Today’s lunch will be s slice with some homemade strawberry preserves. Thank you for sharing your find.
This looks amazing! Two of my favorite things in one- carbs and cheese! Add a glass of wine and I’ll be in heaven! I’ll need to make this when we have company. I can’t be trusted with it all on my own.
So excited to see a recipe for hot spicy cheese bread! I live in Madison and when I lived away from here, I missed it. Your bread looks exactly like the loaves I get fresh from the bakery’s farmers’ market stand. I’m thrilled to know there’s a recipe out there if I ever can’t get my fix. It’s a favorite of everyone in the family, including my one year old!
I love this bread! I’m from Madison, WI originally & every time we go back to visit we go to the Farmers market on Saturday morning & get a loaf. I might have to give this recipe a try to make between visits!!!
Michelle, this bread is EVERYTHING! I seriously have to make this asap.
Oh my gosh, this looks insanely good! I totally want a piece for breakfast. I feel like if I made this in my household it would be gone even faster than 24 hours!
Can’t wait to make this! Soft, brioche-esque breads are my favorite to make. They’re so easy and met with “ooo’s” and “ahh’s” galore!
Here’s a link to Stella’s Bakery. It will make you drool! http://stellasofmadison.com/
Thanks Molly! Totally checking it out!
I use to live in Madison and I miss Stella’s so much. I used to get a loaf every Saturday during the summer while I walked the farmers market. I haven’t had any since I left. Thanks so much for sharing!
This is getting saved for the Fall baking schedule. Too hot in Philly right now.
Great sounding bread, I can’t wait to give it a try. I love bread, I love cheese….. a match made in heaven.
One suggestion with regarding covering the bowl in plastic wrap. I find it much easier and better on the environment to use a cheap plastic shower cap. It is easy to take off and put back on if you have to handle the dough. It can also be washed and re-used. Perhaps I shouldn’t say this but the best ones to use are the ones that are often to be found in hotels!
Great tip, Lincoln! I have a few of those shower caps. I’ll be making this bread soon.
The bakery is Stella’s in Madison, Wisconsin! Their spicy cheese bread is famous because they sell it at the big farmers’ market around the Capitol square on Saturdays in the summer. People line up to buy a hot loaf and then rip pieces off as they walk and shop – and usually finish the whole thing! I know this bread well and it is incredible. Thanks for sharing – it was nice to see a piece of home unexpectedly on your site!
I live in Madison and am lucky enough to get Stella’s fresh! It is a piece of bread heaven. I might just have to attempt this recipe even though I am not good at baking bread.
Hi Meg, Thanks so much for sharing the name of the bakery! And glad to know we’re not the only ones who polished off a loaf rather quickly :)