There’s a place in town that does the most amazing spicy cheese bread. If you get to the Farmer’s Market at the right time, you can get it still warm and then walk around the rest of the square while devouring it in chunks. It’s kind of locally famous, and absolutely deserves that fame. But getting it involves going all the way downtown and having cash at ass o’clock in the morning, so I wanted to come up with some kind of facsimile.
- frozen bread dough
- cheddar cheese
- red chili pepper flakes
Thaw the bread dough and roll it out, then cover it in shredded cheese. Just cover it. Fold it over and roll it again, then add more cheese – plus red pepper. Add cheese until the dough can’t hold more cheese, then shape the loaf however – braid it, shove it in a loaf pan, cut it into sixths and make balls to bake them into buns. Put more cheese on top. Let that rise for twenty minutes or half an hour, then bake at 350°F for 22-25 minutes.
Eat it still warm if at all possible, either alone or with butter. Try not to cry at the perfect combination of cheese and chili pepper.