English Breakfast Bread

Alright, gather 'round, everyone! Chef here, ready to share my take on a proper English Breakfast, all baked into a loaf of deliciousness. Forget the dishes – this English Breakfast Bread is your one-stop shop for a hearty start to the day.

Yields: 8-10 slices Prep Time: 30 minutes (including ingredient prep) Proofing Time: 1 hour 30 minutes - 2 hours Baking Time: 40-50 minutes

Ingredients:

• For the Dough:

  • 500g Strong White Bread Flour (or a mix of strong white and whole wheat for a rustic touch)
  • 10g Dried Active Yeast
  • 10g Salt
  • 320ml Warm Water (around 105-115°F / 40-45°C)
  • 2 tbsp Olive Oil

• For the Filling:

  • 200g Good Quality Pork Sausages (removed from their casings)
  • 100g Smoked Bacon, diced
  • 100g Cooked Mushrooms, sliced (Chestnut or Portobello are ideal)
  • 50g Mature Cheddar Cheese, grated
  • 2 Large Eggs, lightly beaten
  • 1 tbsp Fresh Parsley, chopped
  • Salt and Black Pepper to taste

• For the Egg Wash:

  • 1 Egg, beaten
  • 1 tbsp Milk

Equipment:

• Large mixing bowl
• Stand mixer (optional, but helpful)
• Baking sheet
• Parchment paper
• Clean kitchen towel
• Wire rack

Instructions:

1. Prepare the Dough:

• In a large mixing bowl (or the bowl of your stand mixer), combine the flour, yeast, and salt.
• Make a well in the center and pour in the warm water and olive oil.
• Using your hands (or the dough hook attachment of your stand mixer), mix until a shaggy dough forms.
• Knead the dough for 8-10 minutes (or 6-8 minutes with the stand mixer) until it is smooth, elastic, and pulls away from the sides of the bowl.
• Form the dough into a ball, place it in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel and let it rise in a warm place for 1 hour, or until doubled in size.

2. Prepare the Filling:

• While the dough is rising, prepare the filling.
• In a large skillet over medium heat, cook the sausage meat, breaking it up with a spoon, until it is browned and cooked through. Drain off any excess fat.
• Add the diced bacon to the same skillet and cook until crispy. Drain off any excess fat.
• Add the sliced mushrooms to the skillet and cook until softened. Season with salt and pepper.
• Remove the skillet from the heat and let the mixture cool slightly.
• Stir in the grated cheddar cheese, beaten eggs, and chopped parsley. Mix well to combine.

3. Assemble the Bread:

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Once the dough has doubled in size, punch it down gently to release the air.
• Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches (30x45 cm).
• Spread the sausage, bacon, mushroom, and cheese mixture evenly over the dough, leaving a 1-inch (2.5 cm) border along one long edge.
• Starting from the opposite long edge, carefully roll the dough up tightly into a log shape. Pinch the seam to seal it.
• Place the rolled dough, seam-side down, on the prepared baking sheet. You can gently curve the dough into a horseshoe shape if you prefer.
• Cover the dough with a clean kitchen towel and let it proof for another 30 minutes in a warm place.

4. Bake the Bread:

• In a small bowl, whisk together the egg and milk for the egg wash.
• Brush the top of the dough with the egg wash.
• Bake in the preheated oven for 40-50 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
• If the top of the bread is browning too quickly, you can tent it with foil during the last 15 minutes of baking.

5. Cool and Serve:

• Remove the bread from the oven and let it cool on the baking sheet for a few minutes before transferring it to a wire rack to cool completely.
• Slice the bread with a serrated knife and serve warm.

Chef's Notes & Variations:

• Sausage Choice: Use your favorite type of English sausage for the best flavor. Cumberland or Lincolnshire sausages are excellent choices.
• Vegetarian Option: Substitute the sausage and bacon with vegetarian sausage crumbles and smoked tofu, respectively. Add some roasted peppers for extra flavor.
• Herbs & Spices: Experiment with different herbs and spices in the filling. A pinch of dried thyme, sage, or chili flakes can add a unique twist.
• Cheese Variation: Use a mix of cheddar and Red Leicester cheese for a more complex flavor.
• Freezing: This bread freezes well. Wrap it tightly in plastic wrap and then foil before freezing. Thaw completely before reheating in a low oven (around 300°F/150°C) for 10-15 minutes.

Enjoy your English Breakfast Bread! It's perfect for a weekend brunch, a special breakfast treat, or even a savory snack. Bon appétit!