In a loaf. There’s not really much more to say except go easy on the chilli sauce. It doesn’t look like much when you spread it on the rolled-out dough, but then once rolled up and baked and eaten, there’s chilli in every bite. S’one way to make you eat less bread with lunch I guess.
I adapted this to prove overnight, so it could be ready in time for lunch without getting up too early. Make sure you cover it well when it sits in the fridge so it doesn’t dry out.
Cheddar-chilli swirl bread
Adapted slightly from Epicurious
1 cup milk
1 tablespoon butter, softened
1 1/2 tablespoons sugar
2 teaspoons dry yeast
2 cups gluten-free flour blend
1/2 teaspoon xanthan gum
1 teaspoon salt
1-2 teaspoons Encona hot pepper sauce (you can use more, but it is potent)
1/2 cup grated cheddar
1. In a small bowl in the microwave melt the butter and stir in the milk and sugar. The mixture should be warm, but not hot. Stir in the yeast and leave to activate for 10 minutes.
2. In a large bowl mix together the gluten-free flour, xanthan gum and salt. Make a well in the centre of the flour and pour in the milk mixture. Bring in the flour until a rough dough is formed, then knead this by hand briefly until a smooth ball of dough forms.
3. Put the dough in a large bowl which is lightly oiled and roll it around a few times. Then cover with a tea towel and leave in a warm place for 2 hours, or until doubled in size.
4. Once risen, roll the dough out on a lightly-floured surface to 10-12-inches long and 8-inches wide. Spread the chilli sauce over the dough, leaving a 1-inch border on the short side nearest you. Sprinkle the cheddar on top, again respecting the border. Roll the dough up, from the side furthest from you, pressing down firmly on the seam once rolled. Transfer the bread to a lightly greased 8×4-inch loaf tin and again place somewhere warm to rise, covered with a tea towel, for 1-2 hours, or until again doubled in size. At this point cover the loaf and tin tightly with clingfilm and place in the fridge overnight.
6. In the morning remove the loaf from the fridge and place somewhere warm, covered by a tea towel, to bring it up to room temperature. Preheat the oven to 200 C.
7. When the loaf is room temperature, place in the oven, with a squirt of water to create a little steam, for 40-45 minutes, or until the loaf is slightly golden on top. Remove from the oven and leave to cool in the tin for 10 minutes, before turning out onto a cooling rack.
Serve just on its own, or as part of a mezze platter, with cheese and cured meats. Store in the fridge, tightly wrapped.