Bacon Egg & Cheese Breakfast Braid
Yield: 8 servings
For the Dough:
  • 1 (.25 ounce) package active dry yeast
  • 2½ cups bread flour
  • 2 tablespoons olive oil
  • 1 cup warm water
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons white sugar
For the Filling
  • 8 eggs, scrambled
  • ½ cup of grated cheddar cheese
  • 1 small red pepper, diced
  • 8 slices of bacon, cooked and broken into bits
  • 1 egg for brushing
  • sea salt for sprinkling
For the dough:
  1. In a large bowl combine the yeast, 2 cups of bread flour, baking powder and salt. 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.
To assemble:
  1. When the dough as proofed, turn it out onto a well floured surface, form dough into an oval shape and roll out to about 12x15 inches. Place the rolled out dough onto a piece of parchment paper before assembling.
  2. Spread the scrambled eggs into a strip in the middle of the dough followed by the bacon, peppers and grated cheese.
  3. Using a pizza cutter or pastry roller- cut inch-thick strips onto either side of the filling.
  4. To "braid" the bread- overlap one strip over the other- stretching each piece to seal the the beneath it.
  5. Once the loaf is braided- brush with beaten egg and sprinkle with sea salt.
  6. Transfer the parchment onto a cookie sheet or pizza stone, and bake for 20-25 minutes at 375F, or until crust is golden brown and crisp. Cut into slices and serve warm.
*I chose to saute the peppers for a few minutes in some olive oil- I think they would be good either way. Mushrooms would also be delicious!
Recipe by The Baker Chick at