20 March 2012

Egg & Bacon Bread

Egg & Bacon Bread
Servings: 16

8 oz (250 g) streaky bacon
1/4 cup (50 mL) grainy or Dijon mustard
1/4 tsp (1 mL) each pepper and hot pepper sauce (optional)
Pinch salt
Buy a bread mix and "do" to dough stage and prove once.
4 hard-cooked eggs, chopped
1-1/2 cups (375 mL) shredded extra-old cheddar cheese
1 egg, lightly beaten


Grill the streaky bacon thill crispy. Chop or crumble into small pieces.
In small bowl, combine mustard, garlic, pepper, hot pepper sauce (optional) and salt.
On floured surface, roll out dough to 14- x 12-inch (35 x 30 cm) rectangle. Brush with mustard mixture, leaving 1/2-inch (1 cm) border; sprinkle bacon, hard-cooked eggs and 1 cup (250 mL) of the cheese over mustard. Starting at long side, roll up jelly roll-style; pinch seam to seal. Place, seam side down, in greased 10-inch cake tin. Cover with greased plastic wrap; let rise until doubled in bulk, 30 minutes.
Brush loaf with egg. With serrated knife, cut slashes in top; sprinkle with remaining cheese. Bake in centre of 375°F (190°C) oven until golden and loaf pulls away from sides of pan, about 45 minutes. Let stand in pan on rack for 10 minutes. Turn out onto serving plate; let cool for 20 minutes to set cheese.

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