Fluffy, soft bread with an airy crumb, courtesy of dough strengtheners in Platinum® Yeast from Red Star®, envelops melty cheese, crispy bacon, and savory green onion in this stuffed loaf that’s guaranteed to put a smile on your face. It’s the perfect portable breakfast, brunch, or snack, and even better, you can assemble it ahead and bake it the next day.
Braided Breakfast Bread
Makes 1 (13-inch) loaf
Ingredients
Dough:
- 3 cups (380 grams) bread flour, divided, plus more for dusting
- 2 tablespoons (24 grams) granulated sugar
- 2½ teaspoons (7.5 grams) kosher salt
- 1 (0.25-ounce) package (7 grams) Platinum® Yeast from Red Star®
- 1/2 cup (120 grams) whole milk
- 1/4 cup (57 grams) unsalted butter
- 1/4 cup (60 grams) water
- 1 large egg (50 grams), room temperature
Filling:
- 1½ cups (337 grams) whole-milk ricotta cheese
- 3/4 cup (68 grams) shredded white Cheddar cheese
- 1 large egg (50 grams)
- 3/4 teaspoon (2.25 grams) kosher salt
- 1/2 teaspoon (1 gram) ground black pepper
- 1/4 teaspoon za’atar or dried thyme
- 1/4 teaspoon garlic powder
- 1/3 cup (30 grams) crumbled cooked bacon (about 5 slices)
- 1/4 cup (15 grams) finely chopped green onion
- 1 large egg (50 grams)
- 1 tablespoon (15 grams) water
- 1/4 cup (85 grams) honey
- 1/4 teaspoon crushed red pepper
Instructions
- For dough: In the bowl of a stand mixer, whisk together 1½ cups (190 grams) flour, sugar, salt, and yeast by hand.
- In a medium saucepan, heat milk, butter, and 1⁄4 cup (60 grams) water over medium heat until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; using the paddle attachment, beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add remaining 1½ cups (190 grams) flour, beating just until combined and stopping to scrape sides of bowl.
- Switch to the dough hook attachment. Beat at low speed until a soft, elastic, tacky dough forms and pulls away from sides of bowl, 8 to 10 minutes. Turn out dough onto a clean surface, and shape into a smooth round.
- Lightly spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until almost doubled in size, 30 to 45 minutes.
- Punch down dough; let stand for 5 minutes. Turn out dough onto a lightly floured surface, and roll into a 16x10-inch oval; transfer to a large piece of parchment paper. Using a small knife or bench scraper, lightly score a rectangle into dough, leaving a 1½-inch border on short sides and 3-inch border on long sides.
- For filling: In a small bowl, stir together ricotta, Cheddar, egg, salt, black pepper, za’atar or thyme, and garlic powder until well combined. Spread evenly onto dough within scored rectangle; sprinkle bacon and green onion onto cheese mixture.
- Cut dough into 1-inch-wide strips along each side of filling. At each end, trim dough to width of filling; fold each end over filling. Discard dough scraps. Starting on left side, stretch and then fold top strip over filling, ending just below opposite top strip. Repeat with top strip on right side. Continue pattern, alternating left and right, until you reach end. Tuck and pinch last strip. (If dough is not sticking to itself, dab a little water onto dough to help it seal.)
- Transfer dough on parchment to a large baking sheet. Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 30 to 45 minutes. (Alternatively, braided loaf can be covered and refrigerated overnight. If refrigerated, let it come to room temperature and then let stand until puffed before baking as directed.)
- Preheat oven to 350°F (180°C).
- In a small bowl, whisk together egg and 1 tablespoon (15 grams) water; brush on top and sides of dough.
- Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), about 30 minutes. Let cool on pan for 10 minutes. Remove from pan, and let cool on a wire rack for 30 minutes.
- In a small microwave-safe bowl, heat honey and red pepper on medium until warm and fluid. Serve warm honey mixture with warm bread.
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