Spicy Spiral Bread

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Spicy Spiral Bread

star rating (3) rate this recipe »
Published prior to 2008

This impressive-looking and tasty filled bread makes a nice light meal or snack by itself; or serve it with soup and/or salad for a heartier repast. We hope you use this recipe as a jumping-off place to create all kinds of different bread and filling combinations, just as we have.

Dough
2 1/2 cups King Arthur Unbleached All-Purpose Flour
2/3 cup yellow cornmeal
2 teaspoons instant yeast
1 1/2 teaspoons salt
1/2 teaspoon chipotle or hot chili powder or 1/4 teaspoon ground chilies
2 teaspoons sugar
2 tablespoons olive oil
1 cup + 2 tablespoons water

Filling
16-ounce can refried beans
8 ounces shredded Monterey Jack cheese
1 to 3 tablespoons taco seasoning or 1 tablespoon mild chili powder

*Optional filling add-ins include 1/2 cup diced raw onion, sliced black olives, diced jalapeño peppers, 1/4 cup salsa, chopped fresh cilantro, or 1/2 cup cooked and drained ground beef. If you use more than three of the preceding options, you'll probably have leftover filling (which is delicious served in taco shells or burritos). The filling should be firm, and should total around 2 cups altogether.

Dough: In a large bowl, combine the flour, cornmeal, yeast, salt, chili powder, sugar, olive oil and water. Mix until a rough dough forms, then knead: 10 minutes by hand, or about 8 minutes by. The dough is soft; work with it gently. Turn the dough into a greased bowl, cover it, and let it rise for 1 1/2 hours, or until it's doubled in bulk.

To prepare the dough in a bread machine, place all of the dough ingredients into the pan of your machine according to the manufacturer's instructions, and program the machine for Dough or Manual. Let the machine complete its cycle.

Assembly: Roll the dough into a long, 8 x 24-inch rectangle. Spread it with 1 1/2 to 2 cups of the filling, leaving a 1-inch margin along the edges. Fold in the two short ends, and roll the dough into a 24-inch log. Pinch the dough to seal it well.

Keeping the seam side down, ease the log, in a loose spiral, into a greased 9-inch round cake pan. Pat the spiral down so it's flat and even across the top. Cover the dough and let it rise till it's even with the top of the pan or slightly crowned above the lip of the pan, 1 1/2 to 2 hours.

Bake the bread in a preheated 350°F oven for 45 to 50 minutes, till golden brown. Serve warm, hot or cold, with a salad, if desired. Yield: 8 large servings, 10 medium servings.

Reviews

1
  • star rating 07/31/2011
  • pammyowl from KAF Community
  • I made this as directed, and got a good product. I will add different fillings next time, more spice, tomatos of some kind, spiced meat. etc. This recipe is worth playing with!
  • star rating 02/22/2010
  • karen from new orleans
  • i can not recommend this enough! i'd made about 5 loaves of bread in my entire lifetime & know next-to-nothing about baking. i tried this & had instant success. everyone who tries it absolutely loves it. the filling is easy to vary & as mentioned in another review, quite adaptable for vegans. it's wonderful by itself as a meal or with a small salad. for something this tasty, it's also incredibly economical, too. this one is most definitely a winner!
  • star rating 04/06/2009
  • suible from phoenix, az
  • I've made this a couple of times now. Today I made it with half whole wheat flour and half white. I vary the spicy filling some. Today's mix was refried beans, a can of diced tomatoes (well-drained), coriander, parsley, green olives chopped, onion and salsa. Two things I will do differently next time: drain the salsa and pay a lot more attention to what I am doing when I'm rolling out the dough - I made it way too big and then it didn't fit right in the pan. The loaf looked rather pathetic, but the taste was excellent. This is an easy recipe to adapt for vegans.
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