Chili Crisp Swirl Bread

Instructions

• Put all the ingredients (start with 4 ½ cups of the flour) in a large bowl or the bowl of your stand mixer if you have one. Mix together with a wooden spoon or use the paddle attachment of your beater. Mix until it comes together. Dough will be rough and will appear shaggy.
• Time to knead - If using your mixer, change to dough hook and mix on highest dough setting until dough is smooth and elastic and bounces back when you poke your finger into it.
• If using your hands, find a clean clear area of your counter and sprinkle it liberally with some of the remaining flour. Form the dough into a ball, place it in the middle of the flour, and flatten it into a 2” thick circle. Place the heels of your hands in the middle of the circle and push away from you. Fold the bottom of the dough up to the top and turn the dough so that the the long edge is perpendicular to your body. Knead with the heels of your hands, fold again, and turn. Keep going, adding flour to the counter as necessary to keep the dough from sticking, until the dough is smooth, elastic, and bounces back when you poke it with your finger.
• Lightly oil a large bowl big enough to hold the dough when it has doubled in size. Put in kneaded dough and cover with plastic wrap.
• Place the dough in a warm-ish place in the kitchen and let rise until it is doubled in size (about 2 hours)
• Spoon out the oil at the top of your jar of Chili Crisp and save it to use in another recipe (it’s spicy and salty and delicious).
• Spoon the remaining Chili Crisp onto a double layer of paper towels. This is what you will use to create your Chili Crisp bread.
• Once doubled, remove the dough from the bowl and form a rough rectangle. Cut the dough in half and form two rectangles with the short edge of the rectangle the same as the length of your loaf pans.
• Spread the Chili Crisp on the dough leaving a 1 ½ “ margin of plain dough on each edge.
• Fold the margin of the short edge of the triangle up and over the Chili Crisp and continue to roll up the rest of the loaf, capturing the Chili Crisp inside the dough. Place the rolled loaf seam-side down in the loaf pan. Do the same with the second loaf. Cover rolled loaves with a tea towel and let rise for 30-45 minutes.
• Pre-heat the oven to 450 degrees. If you want a more rustic crust and a bigger rise, put a cast iron pan in the bottom of your oven. Bring a cup or so of water to a boil on your stove or in your microwave.
• When your dough bounces back when you poke it, use a very sharp knife to make three diagonal slashes in the top of each loaf. This will allow a better rise. Place the loaves in the pre-heated oven, then put the boiling water in the cast iron pan. Close the oven door quickly and be careful of the steam! Oven mitts will keep you from burning your hands.
• Cook the bread for 25 minutes. The crust will be deep golden and look crisp. Turn the oven off and crack the oven door open. Leave the loaves inside for 5 minutes or so.
• Take the loaves out of the oven and put them on a rack to cool. This bread will break apart if you try to cut it before it has cooled completely, so please wait.