One of the best parts about being a food blogger is, coming up with a great recipe and being able to share it with many people at once. However, sometimes someone has already come up with your ‘oh so genius and unique’ recipe. You do a Google search and BOOM…thousands of ‘your idea’ pop up. There’s been a lot of discussion about this within the food blogging community, mainly dealing with recipe attribution and all that jazz..but that’s not where I’m going with this.
Recipes have been developed for hundreds of years, so although you think you may have come up with something unique and original, there’s a pretty good chance others thought of it first, and it’s been around for a while in some form that’s pretty close to your idea. Your brilliant idea could even date back to the Paleolithic Era….
“HMMMMPH..berries good with thick part of Woolly Mammoth milk and tree nuts, Ooga.”
Berries and Cream Nut Crumble
adapted from UGG and OOGA
OK..I have no clue how they communicated outside of maybe a range of accentuated grunts, or whether or not they knew how to milk a Woolly Mammoth without getting crushed, or even knew they could get milk from a female Woolly Mammoth. In fact. I doubt they even knew what milk was…but you get the idea.
That said, when trying to come up with an idea to submit to my friend, Shelley, of CMomCook, who is hosting Bread Baking Day #53, – Swirly Breads, for a swirly bread (look at her gorgeous Chocolate Povitica!), it hit me one sleepless night;
Sriracha and cheese! This was an idea stemming from the Sriracha Macaroni and Cheese I made in June.
I knew deep down that someone or someone(s) had most certainly thought of this before me, especially since Sriracha is one of the most popular hot chili sauces out there..but there’s always a small chance, right?
Well..it was not to be, but I did find this great recipe for it, saving me a lot of leg work. Of course, I made a few changes..like doubling the sriracha and adding 1 cup of pepper jack cheese along with the cheddar to increase the heat factor, but you can use all cheddar or any combination of cheeses you prefer.
This bread is not your usual soft-crusted white bread since you spray the sides of the oven and top of the loaf with water before shutting the oven door. This produces steam, which gives the bread a very crisp, flaky, rustic crust, similar to a baguette. If you prefer a softer crust, skip the water spray steam bath.
So outside of my latest Pinterest obsession, where my deepest thoughts have been..Should I pin these sticky buns to my bread board or breakfast board? The pasta salad to my pasta board or salad board?..it was nice to obsess of over this bread. This is for you, Shelley!
Recipe for Sriracha Cheddar Swirl Bread – Add one cup of shredded pepper jack cheese and double the sriracha in the recipe. I also rolled the dough to 9″ x 12′ inch rectangle…rolling it up from the 9-inch side. If you want to make it Buffalo, substitute a Hot Buffalo (cayenne) Sauce, like Frank’s Red Hot, for the Sriracha.
Note – I guess it must have been a little too warm in my kitchen because after 2 hours the dough had risen well over the sides of the pan, collapsing a bit.. so I had to press it down and push the sides back in.. deflating it as best I could. Since it was rolled up with the fillings..that ruined the swirl and the top. SO – check the rising loaf after 1 hour since 2 or more hours may be too much. About 1-inch over the top of the pan is what you’re looking for, sdo you end up with a oretty swirl, like you see below.
Photo by Courtesy of Random House, Inc.
Finally..of course you can make great sandwiches with this bread, but trust me, between two people..you’ll end up ripping off hunks and finishing it before you can even say sandwich.
Now to the winner of the giveaway!
Random.org chose #19, and #19 lands on Korena of Korena in the Kitchen!
Congratulations, Korena..I’m sure you’ll do some amazing things with whatever you choose with your coupon! As soon as I receive an email back from you, I’ll send you the coupon code ASAP..unless I’m asleep.