Breakfast Bread
So a well-thought-out breakfast isn’t an everyday thing. To be honest, my body is lucky if I grab some strawberries to wolf down with my coffee. But, on an easy weekend, I love to have a breakfast breakfast. Lucky for you all, there’s pretty much no rise time for this bread, so you can make the dough and make the bread almost immediately. Also, totally customizable. I’ll of course tell you what I did, but what you put on top of your breakfast bread is completely up to you. We all have different tastes, so why not utilize that to create your ideal meal?
Breakfast Bread
A customizable breakfast for those days you want to enjoy your early hours.
Ingredients
- 1 ¼ t yeast
- 1 t sugar
- ⅔ cup warm water
- 2 ½ cup flour
- 1 t kosher salt
- 2 eggs
- 3-4 oz. proiciutto
- 1 cup cherry tomatoes
- ½-1 cup cheese of your choice, grated I honestly use whatever if in my fridge. Gruyere, provolone, and cheddar are all great options!
- salt and pepper
Instructions
- Preheat oven to 425° F.
- Add the yeast, sugar, and water to a bowl. Ideally, a stand mixer fitted with a dough hook, but doing it by hand is fine, too.
- Let it sit for 5-10 minutes.
- Add the flour and salt. Combine to form a dough and knead for 5 minutes. Form the dough into a ball, place it in a bowl, and let it rest for 15 minutes.
- Place the dough on a lightly floured surface and roll it out.
- Break your eggs on top of the dough.
- Add your prosciutto, cherry tomatoes, and cheese.
- Sprinkle the entire thing with salt and pepper.
- Bake for 14-16 minutes.
