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1
In a small saucepan over medium-low heat, warm the milk, butter and sugar, stirring occasionally.
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2
Remove from the heat as soon as the butter melts.
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3
The liquid should be lukewarm to the touch, around 100F Allowing it to cool to that temperature is necessary so as not to kill the yeast.
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4
Sprinkle the yeast over the milk mixture and let sit for 10 minutes to proof.
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5
In a large bowl, mix together the flour and salt.
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6
Pour the milk and yeast mixture into the bowl of flour and mix with a wooden spoon until a soft, ragged mixture is formed.
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7
Transfer the dough to a well-floured work surface and knead for 1 minute.
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8
Transfer the dough to a lightly oiled bowl, cover with a kitchen towel and allow it to rest, undisturbed for 20 minutes.
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9
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.
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10
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.
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11
Transfer the dough to the work surface and, using your hands, gently flatten into a 9-inch-wide rectangle.
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12
Spread the Sriracha sauce over the dough, leaving a 1-inch border around the outside edges free of Sriracha.
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13
Sprinkle the cheese evenly over the Sriracha, within the 1 inch border.
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14
It is this border that allows the dough to seal properly in the next step.
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15
Roll the dough up tightly, lengthwise, similar to making a jelly roll.
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16
Press down on the last roll to seal and make a seam.
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17
Lightly oil or grease with non-cook spray a 9 by 5 inch loaf pan.
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18
Put the dough, seam side down, into the pan.
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19
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.
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20
Preheat the oven to 400F Just before baking, make a 1/4-inch-deep slit down the center of the loaf using a serrated knife (this allows for expansion).
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21
Place the loaf pan on the center rack of the oven.
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22
Spray the inside walls of the oven and the top of the loaf with a generous misting of water to create steam.
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23
Quickly close the oven door and bake for 30 minutes.
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24
Remove the loaf from the pan and continue baking for an additional 10 - 15 minutes.
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25
The center of the loaf should register 190F on a thermometer and the bottom of the loaf should sound hollow when tapped.
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26
Let the bread cool completely on a cooling rack before slicing for best results.
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27
Keeps refrigerated in an airtight container for up to 3 days.
