Oct 12, 2010

Bacon and Egg Bread

Breakfast Bread

Breakfast heaven. Here’s a great way to kick start your day: eat your eggs and bacon inside your bread instead of on the side! Or on top.

Girlfriend passed on this recipe (I tweaked it) and I got seriously excited just reading the directions. It’s so clever. Get this; the bread itself is spiked with black pepper giving it a wonderful flavor and kick! As if that’s not brilliant enough, it’s also stuffed with crispy bacon and chopped up boiled eggs, then baked. Love it!

Of course you can do this with tons of different ingredients. Add some sautéed onions perhaps. Tomatoes? Bell peppers? Or what about a handful of cheese on top of the eggs and bacon?

Just knock yourself out. Not literally, of course—I can’t be held responsible for any kind of facial damage that comes from reading my blog. Just so you know.


Ingredients:

2 1/3 cups flour
2 1/4 tsp instant yeast
1 tsp salt
1 cup warm water
2 tbsp oil
1 1/2 tsp ground black pepper
2 tbsp honey
4 hard boiled eggs
6 oz bacon
2 tbsp melted butter


Directions:

Boil your eggs for 9 minutes straight and let them cool off completely. Startle them with some cold water.
Breakfast Bread

I’ve used my stand mixer for this but you can also do this by hand, if you’re brave enough. Combine the yeast and warm water—warm but still comfortable to touch.
Breakfast Bread

Pour in 2 tbsp oil and 2 tbsp honey. Alternately you could use 1 tbsp granulated sugar.
Breakfast Bread

Normally I would have used 1 1/2 tsp salt. But since we’ll be adding bacon as well, I opted for 1 tsp.
Breakfast Bread

This makes big part of the flavor: 1 1/2 tsp ground black pepper. It won’t make it really spicy, it will just add a kick and loads of flavor.
Breakfast Bread

Let the machine spin to combine it all and add 2 cups of flour. I gave the dough a 6 minute cycle.
Breakfast Bread

After that I sprinkled 1/3 cup of flour on my cutting board and kneaded the dough by hand for a few extra minutes.
Breakfast Bread


Then I had an epiphany! Wait a minute, why am I doing this? Isn’t this why I had a child?


So, I put the kid to work. About time he starts to pull his own weight around here after being a slacker for 4 and a half years.
Breakfast Bread

Okay, so I love seeing those tiny hands in my photos. Sue me. He takes it so seriously.
Breakfast Bread

Form the dough into a ball and place it in a large, lightly oiled bowl. Cover with plastic wrap and let rise in a warm spot until doubled in volume, about 1 1/2 hours. I usually store it in my oven. Let the dough rise twice when using active dry yeast.
Breakfast Bread

Now you have plenty time to fry up some bacon!
Breakfast Bread

Lots and lots of it. Bacon makes the world a better place. Didn’t you know that?
Breakfast Bread

Lightly butter a 10” round baking dish.
Breakfast Bread

Peel and chop the eggs.
Breakfast Bread

Crumble up the bacon. Nice and easy.
Breakfast Bread

Oh, who am I kidding? Just dig your hands in there, go crazy and make sure to lick your fingers clean. That’s a very important step!
Breakfast Bread

Once the dough has risen…
Breakfast Bread

…it’s time to get back to work.

Flour your cutting board and roll the dough into a round big enough to overlap the sides of the dish by an inch or 2. Drape the dough over your rolling pin (like you would a pie) and transfer it to the baking dish. Fit the dough into the pan and gently push it down with your hand.
Breakfast Bread

Place the chopped eggs around the edge leaving the center of the bread free.
Breakfast Bread

And top with the crumbled bacon.
Breakfast Bread

For the sake of photography I added a pinch of dried parsley. Feel free to add it as well or leave it out.
Breakfast Bread

Fold the outer edges of the dough over filling. Don’t bother trying to do it perfect, a rustic look is prettier!
Breakfast Bread

Nuke 2 tbsp butter.
Breakfast Bread

Brush the butter all over the dough.
Breakfast Bread

Until it looks all shiny and pretty. Let the dough rest for a while now giving you the chance to preheat your oven to 400F (200C).
Breakfast Bread

Bake the bread for 20 to 25 minutes at 400F (200C) until golden brown and sounding hollow when tapped on.

Let the bread rest for about 10 to 15 minutes before cutting it. You can eat this bread warm, luke warm and cold.
Breakfast Bread

Absolutely fantastic bread! It hit all the rights spots and my guys loved it!
Breakfast Bread

Bacon and Egg Bread
Ingredients
    2 1/3 cups flour
    2 1/4 tsp instant yeast
    1 tsp salt
    1 cup warm water
    2 tbsp oil
    1 1/2 tsp ground black pepper
    2 tbsp honey
    4 hard boiled eggs
    6 oz bacon
    2 tbsp melted butter
Directions
    Boil your eggs for 9 minutes straight and let them cool off completely. Startle them with some cold water. Combine the yeast and warm water, warm but still comfortable to touch. Pour in 2 tbsp oil and 2 tbsp honey. Alternately you could use 1 tbsp granulated sugar. Add 1 tsp salt and 1 1/2 tsp ground black pepper. Mix for a minute.

    Add the flour and knead until it’s a supple dough. Form the dough into a ball and place it in a large, lightly oiled bowl. Cover with plastic wrap and let rise in a warm spot until doubled in volume, about 1 1/2 hours. I usually store it in my oven. Let the dough rise twice when using active dry yeast.

    Cook the bacon, drain it on a paper towel and crumble it up. Peel and chop the eggs and lightly butter a 10” round baking dish. Once the dough has risen, flour your cutting board and roll the dough into a round big enough to overlap the sides by an inch or 2. Drape the dough over your rolling pin and transfer it to the baking dish. Fit the dough into the pan and gently push it down with your hand.

    Place the chopped eggs around the edge leaving the center of the bread free and top the eggs with the crumbled bacon. Optionally you can sprinkle some dried parsley on top. Fold the outer edges of the dough over filling, heat some butter and brush the melted butter all over the bread.

    Let the dough rest for a while now giving you the chance to preheat your oven. Bake the bread for 20 to 25 minutes at 400F (200C) until golden brown and sounding hollow when tapped on.
    Let the bread rest for about 10 to 15 minutes before cutting it. You can eat this bread warm, luke warm and cold.
Meal type: breakfast, brunch
Servings: 4
Copyright: © kayotickitchen.com

Serve for breakfast, brunch, lunch or dinner, whatever you want. Heck, you can even bring it to a picnic or potluck and be the hero of the day!


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    20 Comments »

    1. 1

      Thats looks delish, just out of curiosity, did you use a wholemeal flour or just plain white? It looks brown in the pics. Thanks

      hemlock on Oct 12, 2010 @ 9:00 am Reply
    2. 2

      @ Hemlock:

      I used plain white flour, the pepper colored the dough when it all mixed!

      Kay on Oct 12, 2010 @ 9:02 am Reply
    3. 3

      Looks fantastic Kay! Love it!
      Magda

      my little expat kitchen on Oct 12, 2010 @ 12:31 pm Reply
    4. 4

      Yummmmm my husband would love this.  Actually, if I just gave him a big slab of bacon he’d be thrilled…. he’s easy to please :)

      Sasha @ Global Table Adventure on Oct 12, 2010 @ 2:52 pm Reply
    5. 5

      wow! this looks amazing- perfect thing to prepare next week when my friends come to stay with me.

      Thanks for the recipe and great photos!

      claire on Oct 12, 2010 @ 4:19 pm Reply
    6. 6

      If only I could actually make the bread part well, this would be great!  *sigh*
      On another note, have you ever cooked your bacon in the oven instead of in a frying pan?  Once i did, I’ll never go back to pan frying it.   You don’t have to turn it over and it cooks fairly flat.  If you line your cookie sheet with foil, then there is nothing to clean up.  Just wad up the foil and throw away.    I do mine at 425 degrees Fahrenheit for about 20 minutes.

      Janie on Oct 12, 2010 @ 7:13 pm Reply
    7. 7

      I love this idea!  Perfect weekend brunch recipe.  Bacon, mmmm, my favorite thing!

      Rhonda on Oct 13, 2010 @ 1:00 am Reply
    8. 8

      What an awesome breakfast bread!

      Katrina on Oct 13, 2010 @ 2:24 pm Reply
    9. 9

      Looks amazing!  You have helped me overcome my fear of working with yeast to make homemads breads.  I’ve tossed my bread machine and my hubby is enjoying all the delicious fresh bread (your pizza dough is the best)!  I know he’ll love this one…maybe for dinner tonight!  Thanks!

      denise on Oct 13, 2010 @ 4:26 pm Reply
    10. 10

      I could definitely see myself asking for a second and even third slice of this!

      Marisa on Oct 13, 2010 @ 5:31 pm Reply
    11. 11

      Janie, that sounds like a great idea. I don’t like cooking bacon on the stove because the grease gets all over the place, and it makes another pan to clean!

      Blondie on Oct 14, 2010 @ 8:06 am Reply
    12. 12

      @ Janie:

      I have a confession to make! When I cook bacon for food photos (not for the blog, but other work) I cook it in the oven. It cooks more evenly and just looks better that way photography wise. Also when you ‘drape’ the bacon over a few tinfoil rolls it gets all crinkly which looks really pretty in photos.

      Kay on Oct 14, 2010 @ 8:14 am Reply
    13. 13

      This sounds and looks wonderful.
      I love love love bacon but what do you think about pepperoni? That and a tiny bit of sauce and come cheese….
      Like you said, all kinds of possibilities!

      Teri on Oct 14, 2010 @ 10:20 pm Reply
    14. 14

      @ Teri:

      I think I’m going for finely minced ham, caramelized onions, sharp cheddar and maybe a hint of sage next time!

      Kay on Oct 15, 2010 @ 8:44 am Reply
    15. 15

      This really looks great! I definitely want to try this one! I was thinking about making it on a Saturday morning though, for a delicious breakfast, but that’s a lot of work for a morning (especially my peaceful Saturday mornings). Is there a possibility to make it the night before, store in the fridge and put in the oven the next day? or would you just recommend heating it up the next morning?

      Maria on Oct 15, 2010 @ 11:57 am Reply
    16. 16

      great post thanks

      Ralph Thompson on Oct 18, 2010 @ 9:26 am Reply
    17. 17

      WOW major deja vu.  Story time.  One night last year I got, ahem, mildly and responsibly inebriated with my friends and went clubbing in Montreal where I go to school.  Went home without getting the obligatory post-dancing meal at a cheap restaurant.  Realizing I was ravenously hungry, I scoured the kitchen and found the following: pizza dough, breakfast sausage, cheddar cheese, egg, sriracha, and… ketchup.  Made the most disgusting calzone of my entire life (I remain convinced that it would’ve been good without the ketchup) by frying all ingredients and wrapping inside the dough, but not before cracking a raw egg on top, then baking.  Thank God I was drunk.

      David on Oct 19, 2010 @ 8:48 am Reply
    18. 18

      @ David:

      You just got my day off to a good start with that story. Laughing really hard here :)

      Kay on Oct 19, 2010 @ 8:51 am Reply
    19. 19

      Hello Kay!
      I discovered your blog/site when looking for a chatay recipe. I ‘ve been making your chicken chatay kebabs a few months now, to great success with my friends and family!!This recipe reminds me of a childhood favorite, bacon and egg pie. I will make it your way tomorrow for certain!!
      Gret photography and gret recipes!! Well done!!

      Peter on May 20, 2011 @ 12:07 pm Reply
    20. 20

      Hi there, Kay! I’ve just stumbled onto your page via Red Lobster scones but this recipe is so awesome! And you are so funny! I was so entertained reading how you got your kid to knead the dough for you. =) Your humour and photos are gonna make me come back for more. Cheers!

      Man-D on Aug 8, 2011 @ 11:39 am Reply

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