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This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food! In addition to our online Thai recipe index we have a selection of unique cookbooks imported from Thailand. Bread is not typically served in Thailand but we thought you'd like this innovative recipe that brings a taste of Thai spice to a fresh loaf of bread. Ingredients 3/4 cup warm water (100 to 110 degrees) 1/4 cup sriracha sauce 1 package dry yeast (about 2 1/4 tsp) 3 cups bread flour, divided 3/4 tsp salt 1 large egg Cooking spray 1 tsp butter, melted Method 1. Combine water, sriracha, and yeast in a large bowl, let stand 5 minutes. Lightly spoon flour into dry measuring cups, level with a knife. Add 2 3/4 cups flour, salt and egg to yeast mixture, stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes), add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. 2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees) free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough). Punch dough down, cover and let rest 5 minutes. Roll dough into a 14 x 7 inch rectangle on a lighttly floured surface. Roll up the rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets. Pinch seam and ends to seal. Place roll, seam side down, in an 8 1/2 x 4 1/2 inch loaf pan coated with cooking spray. Lightly coat surface of dough with cooking spray, cover and let rise in a warm place 30 minutes or until doubled in size. 3. Preheat oven to 375 degrees. Bake for 40 minutes or until lightly browned on bottom and loaf sounds hollow when tapped. Remove from pan, and brush with melted butter. Cool on wire rack. * source: Cooking Light, August 2004
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