Cheddar Sriracha Swirl Bread

Be still my heart! From The Sriracha Cookbook: 50 “Rooster Sauce. I can only imagine this bread sandwiching roast turkey. Feel free to reduce the Sriracha and up the amount cheese. I'm sure it could be made into a boule, also. I believe the reason for the multiple rises contribute to a more 'refined' dough recipe.

• Ready In: 6 hrs 5 mins
• Yields: 1 loaf

Ingredients

• 1 3⁄4 cups  whole milk
• 2  tablespoons unsalted butter, room temperature
• 2  tablespoons white sugar
• 1 (1/4ounce) package  instant dry yeast (2 1/4 teaspoon)
• 4  cups unbleached all-purpose flour, plus more for kneading
•  vegetable oil or   nonstick cooking spray, as needed
• 2  teaspoons kosher salt
• 1⁄4 cup  hot asian  garlic sauce (Sriracha rooster sauce)
• 1  cup  shredded sharp cheddar cheese

Directions

1. In a small saucepan over medium-low heat, warm the milk, butter and sugar, stirring occasionally. Remove from the heat as soon as the butter melts. The liquid should be lukewarm to the touch, around 100°F Allowing it to cool to that temperature is necessary so as not to kill the yeast. Sprinkle the yeast over the milk mixture and let sit for 10 minutes to proof.
2. In a large bowl, mix together the flour and salt. Pour the milk and yeast mixture into the bowl of flour and mix with a wooden spoon until a soft, ragged mixture is formed. Transfer the dough to a well-floured work surface and knead for 1 minute. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and allow it to rest, undisturbed for 20 minutes.
3. After its rest, turn the dough back out onto the well-floured work surface and knead until a soft, elastic dough results, 3 - 5 minutes. Transfer the dough once more to the lightly oiled bowl, cover, and allow it to rest in a warm area of the house until doubled in size, about 2 hours.
4. Transfer the dough to the work surface and, using your hands, gently flatten into a 9-inch-wide rectangle. Spread the Sriracha sauce over the dough, leaving a 1-inch border around the outside edges free of Sriracha. Sprinkle the cheese evenly over the Sriracha, within the 1 inch border. It is this border that allows the dough to seal properly in the next step.
5. Roll the dough up tightly, lengthwise, similar to making a jelly roll. Press down on the last roll to seal and make a seam. Lightly oil or grease with non-cook spray a 9 by 5 inch loaf pan. Put the dough, seam side down, into the pan. Cover and return to the warm spot until the dough has again doubled in size and is cresting over the top of the pan, 2 - 2 1/2 hours.
6. Preheat the oven to 400°F Just before baking, make a 1/4-inch-deep slit down the center of the loaf using a serrated knife (this allows for expansion). Place the loaf pan on the center rack of the oven. Spray the inside walls of the oven and the top of the loaf with a generous misting of water to create steam. Quickly close the oven door and bake for 30 minutes.
7. Remove the loaf from the pan and continue baking for an additional 10 - 15 minutes. The center of the loaf should register 190°F on a thermometer and the bottom of the loaf should sound hollow when tapped. Let the bread cool completely on a cooling rack before slicing for best results.
8. Keeps refrigerated in an airtight container for up to 3 days.