Cheese and Egg Breakfast Bread

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.