Cook's Country Spicy Cheese Bread – My Recipe Reviews (2024)

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I've recently discovered the PBS America's Test Kitchen and Cook's Country half-hour cooking shows and have been sucked in by the wonderful recipes they make.

The recipes are tested over and over until they get what they think is the perfect version of a recipe and then show you step-by-step how to make it and why it works.

I saw Cook's Country Spicy Cheese Bread and knew I had to make it.

The result is a big, crusty loaf of bread with a soft, pepper-flaked, cheesy inside.

The Cook's Country recipe facts said that they had tested 60 different versions before they came up with this loaf.

It's interesting that they use provolone and Monterey Jack cheese.

I probably would've chosen mozzarella - but provolone and Monterey Jack actually work nicely.

They also emphasize to make sure the cubed cheese is at room temperature so it won't slow the rising process.

The provolone is fairly, uh, fragrant when at room temperature.

I was worried my bread would be stinky (who wants stinky bread?), but not to worry; both cheeses melt and blend and the result is a (non-stinky) wonderful loaf of perfect cheese bread!

I follow the recipe exactly, including the full amount of red pepper flakes. Surprisingly, it doesn't make the bread too hot - just a kick from the sprinkle on the crust, and it adds a great layer of flavor to the bread.

When you make this, put aside most of the day. After making the dough, it has to rise about 1 ½ hours, then you work with it and create the spiral (easier than you think).

It goes into a pan for a final rise, then it bakes for 45 to 50 minutes. The time spent is very worth it.

If you're making Cook's Country Spicy Cheese Bread for a dinner, make it the same day and serve warm - it's best the first day. To warm it up, lightly butter the slices and put under the broiler or in a toaster oven for a minute or two.

Cook's Country Spicy Cheese Bread – My Recipe Reviews (4)

Spicy Cheese Bread

Yield: 1 large loaf

Prep Time: 20 minutes

Cook Time: 20 minutes

Inactive Time: 2 hours

Total Time: 2 hours 40 minutes

Wonderfully cheesy yeast bread with a little kick from the red pepper flakes.

Ingredients

  • Bread
  • 3 ¼ C all-purpose flour, (16 ¼ oz)
  • ¼ C sugar, (1 ¾ oz)
  • 1 tablespoon instant or rapid-rise yeast
  • 1 ½ teaspoon red pepper flakes
  • 1 ¼ teaspoon salt
  • ½ C warm water (about 110°)
  • 2 large eggs, plus 1 extra yolk
  • 4 tablespoon unsalted butter, melted
  • 6 oz Monterey Jack cheese, cut into ½" cubes, room temp.
  • 6 oz provolone cheese, cut into ½" cubes, room temp.
  • Topping
  • 1 large egg, lightly beaten
  • 1 teaspoon red pepper flakes
  • 1 tablespoon unsalted butter, softened

Instructions

  1. Bread: Whisk the flour, sugar, yeast, pepper flakes, and salt together in the bowl of a stand mixer. In a separate bowl, whisk together water, eggs and yolk, and melted butter. Add egg mixture to flour mixture.
  2. Fit dough hook to mixer and knead on medium speed for about 8 minutes. Dough will have cleared the bottom and sides of the bowl.
  3. Transfer dough to unfloured counter, shape into a ball, and transfer to a greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 ½ to 2 hours.
  4. Grease a 9" round cake pan very well. (update tip: line pan with parchment paper)Transfer the dough to unfloured counter and press to deflate. Roll dough into 18x12" rectangle with long side parallel to counter's edge. Distribute the cheese cubes evenly over the dough, leaving about a 1" border around the edges.
  5. Starting with edge closest to you, roll dough rather tightly into a log. Pinch seam and ends to seal, then roll log so seam is side down. Roll log back and forth on counter, applying gentle, even pressure until log reaches 30 inches in length. If any tears occur, pinch to seal.
  6. Starting at one end, wind the log into a coil; tuck the ends underneath the coil. Place loaf into prepared cake pan (seam down if possible) and cover loosely with clean dish towel. Let rise in warm place until doubled in size, 1 to 1 ½ hours. Adjust oven rack to lower-middle position and heat oven to 350°.
  7. For the topping: Brush top of the loaf with egg, then sprinkle with pepper flakes. Place cake pan on rimmed baking sheet. Bake until loaf is golden brown, 20-25 minutes. Rotate the loaf, tent with aluminum foil, and continue to bake until loaf registers 190°, 25-30 minutes longer.
  8. Transfer pan to wire rack and brush bread with butter. Let cool in the pan for 10 minutes. Run a knife around the edge of the pan to loosen the bread. Gently lift the bread out of the pan and onto a rack, using a spatula to help it out and support it. Let cool for about 30 minutes before slicing. Serve warm.

Notes

Tips and Stuff:

I stuck very closely to the recipe. Please note that the yeast is a little more than one packet! Measure the tablespoon out carefully.

I did find that after the rise in the pan, the dough was a bit thin in some places, so I tucked it in so the cheese wouldn't spill out.

Do use the rimmed pan (cookie sheet) under the cake pan while baking because the cheese does spill over the edges a little.

My cooking times were 20 minutes, then tented with aluminum foil, then 25 minutes longer and it was done.

Do use the pepper flakes. Surprisingly, it doesn't make the bread real spicy and adds a good flavor.

After using the knife to loosen around the edges, I used a spatula and scooted it under the bread all the way around before lifting it out. Even then, a bit stuck, but not too badly.

Nutrition Information:

Yield: 8Serving Size: 1
Amount Per Serving:Calories: 477Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 145mgSodium: 726mgCarbohydrates: 49gFiber: 2gSugar: 7gProtein: 20g

Nutrition Values are Approximate

Cook's Country Spicy Cheese Bread – My Recipe Reviews (2024)

FAQs

How do you score country bread? ›

Scoring bread is easiest with a sharp implement. You can use a sharp paring knife or kitchen scissors to snip lines into the top of the unbaked bread boule. Or you can use a tool that professional bakers use to score, called a bread lame. It's essentially a razor blade affixed to a handle for easy maneuvering.

What kind of cheese is in Stellas cheese bread? ›

That happy accident was the birth of the mighty Hot & Spicy Cheese Bread — the perfect buttery blend of red pepper, chives, provolone and monterey jack cheeses, and our secret sweet dough that melts in your mouth.

How do you score bread without a scoring tool? ›

The razor blade can be straight or curved depending on what you prefer. If you do not have a lame and do not wish to purchase one, you could also use a sharp knife, razor blade or even scissors to score your bread.

What cheeses are spicy? ›

Whenever you head for a spicy cheese it is undoubtedly a Monterey or a pepper jack; both are good! Jalapeno Muenster is something that can bring in the heat to a dish like Mac n' Cheese, or to any meat that is under seasoned or not enough. Give it a try.

How do you reheat Stella's spicy cheese bread? ›

Preheat your oven to a toasty 350°. Take those delicious rolls and stack them up to create a tube of pure cheesy goodness. Wrap the stack up in foil to lock in all that savory flavor, and pop it in the oven for just 12 minutes.

Does Stella's cheese bread need to be refrigerated? ›

"The Original Hot & Spicy Cheese Bread"™ Rolls - 24 Pack

Rolls are packaged and shipped at room temperature. May be stored at room temperature for 4-5 days or can be frozen upon arrival for up to 1 month.

What is the best way to score a round loaf of bread? ›

The best way to score bread dough typically depends on the shape of the loaf you're creating. A basic cross or square-shaped scoring is effective for round loaves like boules, while longer loaves like baguettes and batards do well with small, diagonal slashes.

What tool do you use to score bread? ›

Essentially, a bread lame is a handle and a razor blade. It's used for slashing bread dough, allowing it to rise properly during baking without creating unattractive cracks in the crust.

What is the angle for scoring bread? ›

Scoring bread with a curved blade

To score using a curved blade, hold the tool securely at about a 30-degree angle to the dough surface.

What happens if you don't score bread? ›

Without scoring, the steam will find its own weak point and burst through the crust as it hardens, this creates unwanted bulges and blowouts in your bread. The goal of scoring is to guide the way dough rises in the oven in a way that helps it maintain its shape and allows it to take full advantage of oven spring.

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