I’m still going strong guys – I’m still going strong!
I have a friend called Graham who I’ve been friends with since University. Graham and I have the most platonic friendship going; he’s The Geek’s best pal and out of most people, Graham and I think very alike. Every year, we down to Broadstairs in Kent and stay with Graham and his family; we get super drunk, play lots of drinking games and we basically re-live being 19 year old students in his back garden for a week. It’s one of the best time of the year for us.
Graham also happens to have a super Mum. Sue is one of the most wonderful ladies I’ve ever met. She always welcomes me and The Geek into her home, as well as all of my other University pals. She lets us stay there for a week, feeds us for a week and even sits round the fire with us drinking red wine, whilst we chat utter crap to her. She’s also a vet which makes her even more amazing. One of the greatest things Sue has ever introduced to me is breakfast bread.
I remember the first time I ever had breakfast bread. We were in Kent for our week stay. It was the type of morning where it’s British summer time and you’re so dehydrated it hurts. Sue woke us up with breakfast. It wasn’t just your bog standard tea and toast stuff. She made breakfast bread. Imagine a baguette full of everything breakfast. Sausage, egg, bacon, tomatoes, mushrooms, hash browns. Everything. It’s sweet, sweet carb heaven. It was warm. It was freshly baked bread. We all literally demolished it and even ate the slice for my pal Joe who was still in bed. Snooze you loose pal.
That was 6 years ago. It’s only been the past few weeks where I thought I’d try it myself. The Geek’s sister and family came down for bonfire night and I thought I’d try Sue’s idea. It was delicious – I still haven’t quite perfected it to Sue’s level, but, for someone who has only ever made it twice, it’s ace. It’d also be the perfect breakfast for Christmas Day if you’re hosting Christmas morning. If you aren’t a fan of all things breakfast Sue does an amazing vegetarian alternative full of asparagus, red pepper, onions and cheese.
Breakfast Bread Recipe
For the bread:
500g of strong, white bread flour
7g of yeast
A pinch of salt
25g of butter
300ml of warm water
To be honest, you can use whatever you want. My favourite combination (and Graham’s last time I checked) is hash browns, mushrooms, egg, sausage, bacon, onion and cheese. For any ingredients you need to cook, pre cook them whilst the bread is proving.
- Sieve your bread flour into a bowl. Add the butter into the flour. Add the yeast into one side of the mix and the salt into the other.
- Make a small well in the mix and add around a third of the warm water
- Use your dough hook if you’re using a mixer or mix the mixture by hand. If it starts to get dry, add more warm water. Remember, little is the key. Knead by hand for around 10 minutes, or if using a mixer, mix on a medium speed for around 5 minutes until the mix comes together.
- Put your mix back in the bowl. Use an oiled piece of cling film to cover it tightly. Leave it in a warm place for around an hour or until it’s doubled in size
- After it’s proved for an hour. Take the mixture out of the bowl and knead the air out of it. Once done, pop it back in the bowl and leave it to prove for another hour.
- Start cooking your ingredients for the breakfast loaf. Add anything you like – I would recommend always using onion as it balances the flavour perfectly.
- Whilst it’s on the final prove, set your oven to Gas Mark 4 and grease a bread loaf.
- Once the final prove is complete, add the mixture to the bread tin. You want it to be thicker at the bottom. Add your filling into the mixture and fold the top. You want the dough to be covering it but only lightly as the mixture will rise.
- Add to the oven and cook for an hour. Once cooked, take it out of the oven and leave to cool until cutting it.
It will honestly be a hit at any Christmas brunch. Or Boxing Day buffet. Or any occasion really! Mix up with the flavours and just have fun with it, it’s bloody delicious!