Yield: 10 servings
- 3 - 3 1/2 cups flour, divided
- 1 1/2 tbsp sugar
- 1 1/2 tsp salt
- 1 tbsp shortening
- 2 1/4 tsp yeast
- 1 1/8 cup warm water
- 3 tbsp horseradish spread
- If you don't like spicey, then omit this and instead sprinkle with water before adding cheese.
- 1/2 lb pepperjack cheese, shredded
- You can use other types of cheese, but pepperjack works especially well because it gives the bread some kick. A sharp cheddar could also work well.
- In mixing bowl, combine 1 cup of flour with the sugar, salt, shortening, and yeast. Mix well.
- Add the warm water and mix until it's a thick & gooey mess. Add enough additional flour for it to form into dough.
- Transfer the dough to a lightly floured countertop and knead for 5-10 minutes.
- Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise until doubled, about 60 minutes.
- Roll out the dough into a 12" x 24" rectangle. Spread the horseradish over the dough, and then sprinkle with cheese. Roll it up lengthwise and pinch the seam closed. Pinch off the ends and tuck under.
- Place the rolled loaf into bread pan that has been lined with parchment paper and let rise until doubled, about 45-60 minutes.
- Bake at 425ºF for 25-35 minutes, or until golden brown. Let cool on wire rack before serving.