Menu
1 C. warm water
2 tsp. sugar
8 lg. eggs, cooked scrambled
.25 oz. active dry yeast
8 slices bacon, cooked and broken into bits
2 1/2 C. bread flour
1 diced red pepper
1 tsp. Clabber Girl Baking Powder
1/2 C. grated cheddar cheese
1 tsp. salt
1 egg wash
2 Tbsp. olive oil
sea salt, for sprinkling
Dough:
In a large bowl, combine the yeast, 2 C. 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.
Turn the dough onto a lightly floured surface and knead until a stiff dough has formed. Add the addition 1/2 C. flour if dough is sticky.
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.
Assemble:
Preheat oven to 375° F.
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.
Spread the scrambled eggs into a strip in the middle of the dough followed by the bacon, peppers and grated cheese.
Using a pizza cutter or pastry roller- cut 1-inch thick strips onto either side of the filling.
To “braid” the bread- overlap one strip over the other- stretching each piece to seal the dough beneath it.
Once the loaf is braided, brush with beaten egg and sprinkle with sea salt.
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.
1 C. warm water
2 tsp. sugar
8 lg. eggs, cooked scrambled
.25 oz. active dry yeast
8 slices bacon, cooked and broken into bits
2 1/2 C. bread flour
1 diced red pepper
1 tsp. Clabber Girl Baking Powder
1/2 C. grated cheddar cheese
1 tsp. salt
1 egg wash
2 Tbsp. olive oil
sea salt, for sprinkling
Dough:
In a large bowl, combine the yeast, 2 C. 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.
Turn the dough onto a lightly floured surface and knead until a stiff dough has formed. Add the addition 1/2 C. flour if dough is sticky.
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.
Assemble:
Preheat oven to 375° F.
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.
Spread the scrambled eggs into a strip in the middle of the dough followed by the bacon, peppers and grated cheese.
Using a pizza cutter or pastry roller- cut 1-inch thick strips onto either side of the filling.
To “braid” the bread- overlap one strip over the other- stretching each piece to seal the dough beneath it.
Once the loaf is braided, brush with beaten egg and sprinkle with sea salt.
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.