Sriracha Garlic Bread Recipes

SRIRACHA GARLIC BREAD

Steps:

• Mix butter, minced garlic and Sriracha sauce together in a small bowl.
• Spread over slices of French bread on both sides.
• Place bread on foil lined cookie sheet. Sprinkle over 2 tbls. of the Parmesan cheese.
• Broil 3 minutes on low. Turn slices over and sprinkle with the rest of the cheese and broil for another three minutes or so, until the cheese melts and the bread is golden brown around the edges. Keep an eye on them, they can go from golden brown to burnt quickly.
• Enjoy!

SRIRACHA SWIRL BREAD

Steps:

• In small bowl, stir together water, sugar and yeast; let stand 5 minutes. Meanwhile, mix 3 cups flour and the salt in large bowl. In another small bowl, beat 2 of the eggs, the oil and honey. Pour egg mixture and yeast mixture into dry ingredients; stir until wet dough forms.
• On floured work surface, knead dough 7 to 10 minutes, adding more flour as needed, until dough is smooth. Transfer to oiled bowl; cover bowl with damp kitchen towel. Let rise in warm place until doubled in size, about 2 hours.
• Heat oven to 375°F. Grease 9x5-inch loaf pan with shortening or spray with cooking spray.
• On sheet of cooking parchment paper or a floured work surface, pat out dough into about 13x11-inch rectangle. Brush dough evenly with Sriracha sauce. Roll up dough jelly-roll fashion. Cut roll in half lengthwise; twist 2 halves together. Fold dough in half; place in loaf pan.
• Beat remaining egg with splash of water; brush over top of loaf. Sprinkle onion over egg wash.
• Bake 35 to 45 minutes or until top is golden brown and loaf sounds hollow when tapped.

HOW TO MAKE HOMEMADE SRIRACHA SAUCE

Steps:

• Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
• Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
• Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
• Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
• Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

NIF'S GRILLED SRIRACHA GARLIC BREAD

Steps:

• Preheat gas BBQ to low heat. You can just use one part of your grill for this and cook meat, etc. on the other part.
• Mix together the mayo, parmesan cheese, garlic cloves, basil and chili sauce. Spread the mixture over each half of the loaf.
• Set the bread halves on the grill, cut side up, over low heat. You want the topping to heat up and the bottom to brown up a bit and crisp. It takes about 10 - 15 minutes. If you want to, you can place the bread on a top rack while you cook everything else. Just make sure it doesn't dry out.