Cheese and Egg Breakfast Bread

Name: Cheese and Egg Breakfast Bread
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 4 to 6
Cuisine: French
Ingredients: 1 tsp active dry yeast; 1/4 tsp granulated sugar; 2/3 c very warm water, but not hot; 1 Tbsp olive oil; 1 1/4 c all purpose flour; 1 tsp kosher salt; 2 1/4 c shredded muenster cheese; 1 c crumbled feta cheese; 2 large eggs; 4 Tbsp unsalted butter,cubed

By Pat Duran
@kitchenChatter

This is such an interesting recipe- I just have to try-
It can be made with your favorite pizza dough or frozen bread dough,thawed and shaped like the recipe states. I think I will try making it with the frozen bread
dough.This can be made with scrambled eggs in center instead of whole egg. This dough is great for making just your regular pizza crusstretcheded out on pizza pan.
Try it your way and post a photo or two!

Rating:

★★★★★ 2 votes5

Comments:

7 Comments

Serves:

4 to 6

Prep:

1 Hr

Cook:

20 Min

Method:

Bake

Ingredients

1 tsp

active dry yeast
1/4 tsp

granulated sugar
2/3 c

very warm water, but not hot
1 Tbsp

olive oil
1 1/4 c

all purpose flour
1 tsp

kosher salt
2 1/4 c

shredded muenster cheese
1 c

crumbled feta cheese
2 large

eggs
4 Tbsp

unsalted butter,cubed
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How to Make Cheese and Egg Breakfast Bread

Step-by-Step

Combine yeast,sugar and water in a bowl; let stand until foamy, about 10 minutes. Add oil, flour and salt; mix with wooden spoon until a soft dough forms. Transfer to a lightly floured surface and knead until smooth and elastic, about 4 minutes. Transfer to a lightly greased bowl and cover loosely with plastic wrap; set in a warm place until doubled in size, about 45 minutes.
Place a pizza stone on a rack in lower third of oven. Heat oven to 500^ for 1 hour. Combine cheeses in a bowl; set aside. Punch down dough and divide in half. On a piece of lightly floured parchment paper, roll half of dough into a 10-inch circle about 1/8-inch thick. Spread a quarter of the cheese mixture over dough, leaving a 1/2-inch border. One one side of the circle, tightly roll dough about a third of the way toward the center.
Repeat on the opposite end. There should be a 2 to 3-inch space between the 2 rolls. Pinch the open ends of the rolls together and twist to seal, making a boat shape; place another quarter of the cheese mixture in the middle; repeat with remaining dough and cheese. Transfer boats on paper to stone; bake until golden brown, 14 to 16 minutes. Crack 1 egg into the center of each boat. Return to oven until egg white is slightly set, 3 to 4 minutes. Place 2 teaspoons butter on each bread; serve hot.
add egg. Bake for 3 to 4 mor minutes.
Add butter and enjoy. I am told this dough tastes more like a cake than a bread. Very popular Bread.