Mastering the E Series Oven

INGREDIENTS
Bread
– 3¼ cups all-purpose fl our
– ¼ cup granulated sugar
– 1 tablespoon instant yeast
– 1½ teaspoons red pepper fl akes
– 1¼ teaspoons salt
– ½ cup warm water
– 2 eggs
– 1 egg yolk
– 4 tablespoons unsalted butter,
melted
– 6 ounces Monterey Jack
cheese cut into ½-inch cubes
(about 1½ cups), at room
temperature
– 6 ounces provolone cheese
cut into ½-inch cubes
(about 1½ cups), at room
temperature
Topping
– 1 egg, lightly beaten
– 1 teaspoon red pepper fl akes
– 1 tablespoon unsalted butter,
at room temperature
Spicy Cheese Bread
This spicy cheese bread, with its soft and chewy texture, is a delicious fl avor-fi lled
pairing of two cheeses and red pepper fl akes.
PREPARATION METHOD
1. In the bowl of a stand mixer, whisk together the fl our,
sugar, yeast, red pepper fl akes, and salt. 2. In a separate
bowl, whisk together the water, eggs, egg yolk, and
melted butter. Add the wet ingredients to fl our mixture.
3. Using a dough hook, knead on medium-low speed
until the dough pulls away from the bottom of the
bowl, about 5 to 7 minutes. 4. Form the dough into a
ball and transfer to a lightly greased, medium-sized
bowl. Cover the bowl with plastic wrap and allow to rise
until doubled in size, about 2 hours. 5. Grease a 9-inch
round cake or springform pan and set aside. 6. Transfer
the dough to the countertop. Roll the dough into an
18-by-12-inch rectangle with the long side parallel to
the counter’s edge. 7. Sprinkle the cubed cheese evenly
over the surface of the dough, leaving a 1-inch border
around the edges. 8. Beginning with the edge nearest
to you, roll the dough into a log. Roll the log back and
forth, applying gentle pressure, until it reaches about
30 inches in length. 9. Starting at one end, coil the
dough and tuck the end underneath the coil. 10. Place
the coiled loaf into the greased pan and cover with
plastic wrap. Allow to rise in until doubled in size, 1½
to 2 hours. 11. Preheat the oven to 350°F Bake Mode
with a rack set at position “3.” 12. After the dough has
doubled in size, brush the top of the loaf with the beaten
egg and sprinkle with red pepper fl akes. Place the pan
into the oven and bake until the loaf is golden brown,
about 25 minutes. 13. After 25 minutes, form a tent
with aluminium foil and place it over the loaf. Bake for
an additional 2530 minutes. The bread is done when
it reaches an internal temperature of 200°F. Use the
temperature probe or a digital thermometer to evaluate
doneness. 14. Remove the pan from the oven and onto
a wire rack. Brush the loaf with the softened butter while
it is still warm. Allow the bread to cool for 1015 minutes
before running a knife around the edge of the pan and
turning the loaf out onto the wire rack. Allow the loaf to
cool for an additional 30–40 minutes before serving warm.
MAKES RACK POSITION COOK TIME
1 LOAF 3 50–55 MINUTES
BEFORE YOU START
Proofing bread dough is a very important step in making bread. It gives the yeast
a chance to grow and provides volume and flavor to the dough. Test your yeast to
ensure it is still alive and active—if the yeast does not begin to bubble or foam when
mixed with water, you may need to purchase new yeast.
Using your oven’s Proof Mode, or a Wolf warming drawer, you can proof the dough
at 85°F for the same amount of time as called for in the recipe.
Optionally, you can complete the second proof (Step 10) in the refrigerator
overnight (8–12 hours). Bring the dough to room temperature before baking, and
then proceed with Step 11.
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MODES Bake