6 ounces shredded or sliced Pepper Jack cheese, room temperature
6 ounces shredded or sliced Monterey Jack cheese, room temperature
4 tablespoons unsalted butter, melted
1 large egg yolk
2 large eggs
1/2 cup warm water, about 110°F
1 1/4 teaspoons salt
1 1/2 teaspoons red pepper flakes
1 tablespoon instant or rapid rise yeast
1/4 cup granulated sugar
Red pepper flakes
1 egg, lightly beaten for egg wash
In the bowl of a stand mixer, add the flour, sugar, yeast, pepper flakes, and salt. Whisk to combine and fit onto the mixer with the dough hook. In a medium bowl, whisk together the water, eggs, yolk, and butter. On medium speed, pour the liquid into the flour mixture and let knead until the dough no longer sticks to the side or bottom of the bowl, about 10 minutes. Remove the dough and form into a smooth ball. Place in a large, greased bowl. Cover loosely with plastic wrap and let sit in a warm place for 1 1/2 to 2 hours, until doubled in size. Turn onto the work surface and roll into a 12x18-inch rectangle (if the dough is sticky, generously flour the surface first). Evenly sprinkle the cheeses over the dough, leaving a 1-inch border untouched. Tightly roll the dough into a log. Place the log seamside down and roll into a spiral. Tuck the end of the spiral under the loaf. Transfer to a greased 9-inch round cake pan or Dutch Oven. Cover loosely with plastic wrap and let sit in a warm place for 1 1/2 to 2 hours, until doubled in size. About 20 minutes before the second rise is through, place oven rack to the lowest position and pre-heat oven to 350°F. To the risen dough, brush on the egg wash and sprinkle on the red pepper flakes to liking. Bake for 25 minutes. Rotate and tent loosely with foil. Continue baking for an additional 25 minutes. Allow to cool in the pan until warm enough to handle. Remove the loaf from the pan and transfer to a cooling rack to cool completely.