Brunch Bread

[migration] empty title 201 Author: Canadian Living Credits: [migration] empty title 201

  • Portion size 16 servings


  • 8 oz bacon
  • 1/4 cup grainy mustard
  • 1/4 cup Dijon mustard
  • 1 clove garlic minced
  • 1/4 teaspoon pepper
  • 1/4 teaspoon hot pepper sauce
  • 1 pinch salt
  • 1 lb pizza dough
  • 4 hard-cooked eggs chopped
  • 1 1/2 cup shredded extra-old Cheddar cheese
  • 1 egg lightly beaten


In skillet, cook bacon over medium-high heat, turning once, until crisp, about 6 minutes; drain on paper towel-lined plate. Chop or crumble into small pieces.

In small bowl, combine mustard, garlic, pepper, hot pepper sauce and salt.

On floured surface, roll out dough to 14- x 12-inch rectangle. Brush with mustard mixture, leaving 1/2-inch border; sprinkle bacon, hard-cooked eggs and 1 cup of the cheese over mustard mixture. Starting at long side, roll up jelly roll-style; pinch seam to seal. Place, seam side down, in greased 10-inch Bundt pan. Cover with greased plastic wrap; let rise until doubled in bulk, about 30 minutes.

Brush loaf with egg. With serrated knife, cut slashes in top; sprinkle with remaining cheese. Bake in centre of 375°F (190°) 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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Brunch Bread