Last month, a new bakery opened up in East Nashville, Yeast Nashville. Get it? Yeast Nashville? Yeah, I didn’t at first. Not only am I not good at making puns, I’m not good at recognizing any play on words.
Anyhoo. Their main thing is kolaches (which I initially confused with knishes). So I stopped in for what I thought was a knish and got a cherry kolache. It was good, I guess and—according to those who know—authentic, but it just wasn’t my thing. It wasn’t quite as decadent as I need a pastry to be. It needed butter or frosting or glaze or, you know, at least 500 more calories to satisfy me (I should have gotten a Lemon Kiss instead). But I did get (and enjoy) their Sriracha Bread (also known as Rooster Bread). They bake it only on Wednesdays and it’s already become quite popular.
I brought my Rooster Bread home and it was an immediate hit with both Mr. Eats and Mini Eats who, inexplicably, likes spicy food. I posted about it on the Bites blog and, whaddyaknow, the author (Randy Clemens) of the book, The Sriracha Cookbook posted a link to the recipe for this bread. Well, a sriracha cheese bread. At the end of the recipe, he notes that you can—“in a pinch”—use pizza dough. a-ha!
I looked at the bread and realized, yep, this is just good pizza dough spread with sriracha and cheese, rolled and baked. I can do that! And I did. And you can, too. All you need is a good recipe for pizza dough. Make sure it is not a recipe for thin crust (you want this dough to rise, so it needs to be yeasty) and if it calls for three cups of flour, divide it in half. A two-cup recipe is better. The first bread I made was with pre-made dough from Trader Joe’s; the second I made with my own dough. I used a recipe that was too bland, so the TJ’s version tasted better, but the one I made from scratch looked better. If you use pre-made dough, just oil it so that it won’t stick while rising (note the stretch marks). If you use a from-scratch recipe, just make sure it’s one you’ve used and liked (not this very bland recipe).
Rooster Bread (AKA Sriracha Cheese Bread)
adapted from The Sriracha Cookbook
makes 1 loaf
1 lb ball of pizza dough (room temperature)
½ tablespoon olive oil
¼ cup sriracha
½ to 1 cup shredded sharp cheddar cheese
Spread the oil on a piece of parchment paper or cutting board and press the dough into a 10-12-inch circle. Spread the sriracha sauce evenly over the surface and then top it with the cheese (use more to taste).
Lift one side of the dough and fold it over toward the middle. Flip other side on top of it (and around, if you wish it to be a little taller). Bake in a pre-heated oven at 400F for 20-25 minutes on a baking sheet (bottom rack) or pizza stone or until browned.