I Sing In The Kitchen

I have 2 sons who are Badgers. One is a recent University of Wisconsin-Madison graduate and the other currently a sophomore there.

While visiting Madison last year, a trip to the Farmer’s Market introduced me to Stella’s— the “Home of the original Hot & Spicy Cheese Bread”. A bite into said famous bread was a revelation. The rich dough was packed with two cheeses and the outer crust sported a marvelous, buttery, hot pepper glaze.

Here’s a very good copy cat version of the bread. The Hot & Spicy Cheese Bread is lovely as a snack or served alongside soup or salad.

Now if I could only perfect those Wisconsin Cheese Curds at home.

Hot & Spicy Cheese Bread

Ingredients for the bread:

3¼ cups flour
¼ cup sugar
1 tablespoon instant, rapid-rise yeast
1½ teaspoons red pepper flakes
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, at room temperature
6 ounces provolone cheese, cut into ½-inch cubes, at room temperature

Ingredients for the topping:

1 egg, lightly beaten
1 teaspoon red pepper flakes
1 tablespoon unsalted butter, softened

Directions:

1. In the bowl of a stand mixer, whisk together the flour, sugar, yeast, red pepper flakes and salt.

2. In a liquid measuring cup, whisk together the warm water, eggs, egg yolk, and melted butter.

3. Add the egg mixture to the flour mixture in the mixing bowl. Using a dough hook, knead on medium speed until the dough becomes smooth and elastic, about 6 minutes.

4. Transfer the dough to a bowl greased with olive oil, turning to coat the dough with the oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.

5. Grease a 9-inch round pan and set aside.

6. 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.

7. Scatter the Monterey Jack and provolone cheeses evenly over the surface of the dough, leaving a 1-inch border around the edges.

8. 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 (as though you were using a rolling pin), applying gentle pressure, until it reaches 30 inches in length. (If the dough tears in any places, just pinch together to re-seal.)

9. Starting at one end, wind the dough log into a coil and tuck the end underneath the coil. Place the loaf in the prepared pan and cover loosely with a kitchen towel. Allow to rise in a warm place until doubled in size, 1 to 1½ hours.

10. Adjust oven rack to lower-middle position and preheat oven to 350℉.

11. Brush the top of the loaf with the beaten egg, then sprinkle with the red pepper flakes.

12. Place the pan on a rimmed baking sheet. Bake until the loaf is golden brown, about 25 minutes.

13. Rotate the pan 180 degrees, tent the loaf with aluminum foil, and continue to bake until the loaf registers 190℉, 25 to 30 minutes longer.

14. 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.

15. Cool loaf for 30 minutes before slicing; serve warm or at room temperature.

Note: The bread will keep, wrapped tightly in plastic wrap, at room temperature for up to 4 days.

Recipe from Brown Eyed Baker

Gonna keep it local with some music from Madison-based band Disq.

‘Charley Chimp’ brings me back to 90’s style grunge rock with those tantalizing guitars. I’m not sure what all it is about, but it has this epic line:

“I won’t forget
how you looked
in your cat woman outfit”

Check out Disq on Bandcamp where you can buy their music.

Cheers!