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!
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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
Ingredients
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
Instructions
- 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.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I followed the recipe to a T, and my bread came out a little dry, and a little bland. I think the bake time listed was a little long, and I possibly underhydrated the dough. There is definitly something missing, but I will make a 2nd attempt and see what happens
Why does this recipe use all-purpose flour instead of bread flour?
It’s a brioche style and not a hearty style loaf. All purpose works better for a brioche. Softer.
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)
THANK YOU!
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.
When baking in smaller rolls, do you back them on a baking sheet rather than in a 9 inch round? I really want to make mini round loaves for burgers!
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?
Thanks
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.
Thanks
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.
Sincerely,
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.