6ounces (170 g)provolone cheese, cut into ½-inch cubes, at room temperature
6ounces (170 g)Monterey jack cheese, cut into ½-inch cubes, at room temperature
1½tsp (or up to 1 tbsp)crushed red pepper flakes
Topping
1largeegg, at room temperature(you can also use one of the egg whites leftover from making the dough)
1teaspooncrushed red pepper flakes
Instructions
Make the dough as per recipe instructions, adding the 1½ teaspoon crushed red pepper with the dry ingredients, and refrigerate it overnight.
Remove the dough from the fridge and knead it until smooth. It is a stickier dough than normal, so you'll need a well-floured surface and you may need to stop and put the dough in the freezer for 10-15 minutes to keep it from getting too sticky.
Roll the dough out into a rectangle that's about ¼-inch thick. The thickness is more important than the size of the rectangle.
Sprinkle the cubes of cheese all over the dough and begin rolling it up like a jelly roll. Some of the cheese may poke through in spots, but just keep rolling it up, patching as you go. If it gets too sticky, take the log and place it on a parchment-lined baking sheet and into the freezer for 10 minutes or so.
Press and pull the jelly roll together and elongate it at the same time. Shape the dough into a spiral by rolling it into a coil. Place it in a greased and parchment-lined 8-inch round cake pan. Cover loosely and let it rise until nearly doubled in size, which can take anywhere from 1-2 hours, depending on the temperature of your proofing area.
Preheat the oven to 350° F. Brush the loaf with the beaten egg and sprinkle with the rest of the crushed red pepper.
Place the pan on another sheet pan lined with parchment paper or over a piece of foil (to catch any cheese drippage) and bake for 20 minutes. Check the loaf and tent with foil if it's getting too dark, and bake for another 15-20 minutes, or until the internal temperature registers 190-200° F.
Transfer to a wire rack and let the bread cool in the pan for 10 minutes and then remove it from the pan. Cool for 30 minutes before slicing or tearing. Serve warm or at room temperature. Bread will keep at room temperature for up to 4 days, well wrapped, or can be frozen for up to two months.