Savory Breakfast Bread
What is it about breakfast food that seems to always break beyond the boundaries of that which is deemed “breakfast food”? I mean, let’s face it, we’ve ALL gone to a diner or some other eating establishment and ordered an omelet at noon or beyond or eggs sunny side up with bacon in the wee hours of the night.
Breakfast food is, in fact, timeless and isn’t just relegated to the first few hours in the morning after we arise from sleep in search of that first blissful cup of coffee. It’s for all those other times when we just need a little pick me up and a soft restart of the day.
So…while this bread is labeled as a “breakfast bread” and was created by Chuck with that meal in mind, I say pshaw! This little gem is applicable at any time of the day and is savory and tasty enough to stand on its own as a quick and simple meal.
Boasting a pretty substantial amount of egg, this bread isn’t in the least bit too eggy. In fact, the main flavor that came out to me was the lovely mix of thyme and cheese balanced with the eggs and accented by the peppers. Heck, just LOOK at the bread slices and you’ll see what I’m talking about…
It’s speckled all over with flavor and pretty colors! If this doesn’t appeal to your visual senses nor your taste buds, I can assure you that as it’s baking in the oven, your olfactory senses will win out where all else fails.
Easy to assemble once the prep work has been completed, this is a perfect for brunch, a special breakfast, or in my case, a fast lunch! Once it comes out of the oven, it’ll be all you can do to not dig into it asap! I promise you!
Savory Breakfast Bread
Adapted from The Knead For Bread
2 cups all purpose flour
2 1/4 teaspoon baking powder
2 tablespoons fresh chopped chives
2 tablespoons fresh chopped thyme
1/3 cup chopped red bell pepper
1/4 to 1/3 cup chopped/diced ham
1 cup soft butter
3 tablespoons dijon mustard
2 cups Gruyere cheese (Emmentaler cheese may be substituted)
1/2 teaspoon fresh ground black pepper
Preheat oven to 375 degrees F. In a bowl, combine flour, thyme, chives, baking powder,a nd red peppers. Mix until well combined. In a separate, very large bowl, combine eggs, soft butter, and mustard. Mix until well blended and butter has been broken down and resembles small peas. Add fresh black pepper and stir.
Pour in half of flour mixture and mix until just blended. Add in chopped ham and cheese. Mix together. Add in remaining flour mixture and stir until just mixed. Do not overmix or your resulting bread will be tough and not tender.
Pour into 2 greased 8×4 loaf pans. Bake for 35-40 minutes until done. Allow to cool 10 minutes before removing from pans.
Note: Bread can be stored in an airtight container for 2-3 days in the refrigerator. Just reheat in the microwave when ready to serve.