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Quick Bread

Bacon, Egg & Cheese Breakfast Braid

rpic_20170612141748_lg

Prep Time: 45 Minutes

Total Time: 1 Hour 10 Minutes

Yield: 8 Servings

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Ingredients

  • .25 oz. active dry yeast
  • 2 ½ C. bread flour
  • 1 tsp. Clabber Girl®Baking Powder
  • 1 tsp. salt
  • 2 Tbsp. olive oil
  • 1 C. warm water
  • 2 tsp. sugar
  • 8 lg. eggs, cooked scrambled
  • 8 slices bacon, cooked and broken into bits
  • 1 diced red pepper
  • ½ C. grated cheddar cheese
  • 1 egg wash
  • sea salt, for sprinkling

Directions

  1. Dough: In a large bowl combine the yeast, 2 cups of bread flour, baking powder, salt, and sugar. Stir together and then add the oil and water. Use a spatula to stir until a shaggy dough has formed.
  2. Turn the dough onto a lightly floured surface and knead until a stiff dough has formed. Add the addition ½ cup flour if dough is sticky.
  3. Transfer dough to a lightly oiled bowl and cover with a clean dish cloth. Place somewhere warm and let proof for 30 minutes or until puffy and doubled in size.
  4. Assemble: Preheat oven to 375° F.
  5. When the dough as proofed, turn it out onto a well floured surface, form dough into an oval shape and roll out to about 12×15-inches. Place the rolled out dough onto a piece of parchment paper before assembling.
  6. Spread the scrambled eggs into a strip in the middle of the dough followed by the bacon, peppers and grated cheese.
  7. Using a pizza cutter or pastry roller- cut 1-inch thick strips onto either side of the filling.
  8. To “braid” the bread- overlap one strip over the other- stretching each piece to seal the the beneath it.
  9. Once the loaf is braided- brush with beaten egg and sprinkle with sea salt.
  10. Transfer the parchment onto a cookie sheet or pizza stone, and bake for 20-25 minutes at 375° F., or until crust is golden brown and crisp. Cut into slices and serve warm.

Bacon, Egg & Cheese Breakfast Braid

rpic_20170612141748_lg

Prep Time: 45 Minutes

Total Time: 1 Hour 10 Minutes

Yield: 8 Servings

Ingredients

  • .25 oz. active dry yeast
  • 2 ½ C. bread flour
  • 1 tsp. Clabber Girl®Baking Powder
  • 1 tsp. salt
  • 2 Tbsp. olive oil
  • 1 C. warm water
  • 2 tsp. sugar
  • 8 lg. eggs, cooked scrambled
  • 8 slices bacon, cooked and broken into bits
  • 1 diced red pepper
  • ½ C. grated cheddar cheese
  • 1 egg wash
  • sea salt, for sprinkling

Directions

  1. Dough: In a large bowl combine the yeast, 2 cups of bread flour, baking powder, salt, and sugar. Stir together and then add the oil and water. Use a spatula to stir until a shaggy dough has formed.
  2. Turn the dough onto a lightly floured surface and knead until a stiff dough has formed. Add the addition ½ cup flour if dough is sticky.
  3. Transfer dough to a lightly oiled bowl and cover with a clean dish cloth. Place somewhere warm and let proof for 30 minutes or until puffy and doubled in size.
  4. Assemble: Preheat oven to 375° F.
  5. When the dough as proofed, turn it out onto a well floured surface, form dough into an oval shape and roll out to about 12×15-inches. Place the rolled out dough onto a piece of parchment paper before assembling.
  6. Spread the scrambled eggs into a strip in the middle of the dough followed by the bacon, peppers and grated cheese.
  7. Using a pizza cutter or pastry roller- cut 1-inch thick strips onto either side of the filling.
  8. To “braid” the bread- overlap one strip over the other- stretching each piece to seal the the beneath it.
  9. Once the loaf is braided- brush with beaten egg and sprinkle with sea salt.
  10. Transfer the parchment onto a cookie sheet or pizza stone, and bake for 20-25 minutes at 375° F., or until crust is golden brown and crisp. Cut into slices and serve warm.

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