Strawberry Breakfast

Created by:

Megan Dekok — Ferndale, MI

The sublime richness of Wisconsin Brie combined with sweet berries and bittersweet chocolate is sure to make you think twice about hitting the snooze button.


Make Bread: Whisk flour, 1 tablespoon sugar, and salt together in large bowl. Place water in 2-cup measuring cup; add pinch of sugar and yeast and whisk. Set aside 5 minutes or until foamy. Whisk in oil and eggs. Add to flour mixture. Beat on medium speed 3 minutes. If necessary, stir in additional flour to make soft dough. Turn onto floured surface and knead 6-8 minutes, until smooth and elastic (or knead in stand mixer using dough hook). Divide dough in half; knead half of the chocolate pieces into each dough half. Place dough in separate buttered bowls, turning once to coat. Cover; allow to rise in warm place until doubled, about 1 1/2 hours. Line a baking sheet with parchment paper. Set aside.

When dough has risen, punch dough down through center with your fist. Place halves on floured surface and form each into a loaf, tucking ends and sides underneath to form taught, smooth loaves. Place a few inches apart on prepared baking sheet. Cover and let rise 30 minutes. Meanwhile, preheat oven to 375°F. Brush egg and water bath over tops of both loaves. Bake 10 minutes. Place foil sheet loosely over loaves, tenting. Continue baking 10-15 minutes until golden. Cool completely on wire rack.

Make Sandwiches: Heat a nonstick skillet over medium. Butter 1 side of each bread slice. On 2 slices, spread 1 tablespoon jam on unbuttered side, top with Brie, and spread 1 tablespoon additional jam over cheese. Top with remaining 2 bread slices, buttered-side-up. Place sandwiches, buttered-side-down, in skillet. Cook until toasted; flip and cover skillet and continue cooking until cheese is melted and bread is golden brown. Enjoy the remaining bread in additional sandwiches or on its own.



For Chocolate Chunk Egg Bread:

  • 3 1/4 to 3 3/4 cups flour
  • 1 tablespoon sugar plus a pinch, divided
  • 3/4 teaspoon salt
  • 3/4 cup warm water (110°F to 115°F)
  • 1 package (1/4 ounce) dry yeast
  • 3 tablespoons vegetable or canola oil
  • 2 eggs
  • 8 ounces bittersweet chocolate, roughly chopped
  • Butter to coat bowls
  • 1 egg mixed lightly with 1 teaspoon water

For Sandwich:

  • 1 1/2 tablespoons butter, softened
  • 4 slices Chocolate Chunk Egg Bread
  • 4 tablespoons strawberry jam
  • Wisconsin Brie cheese sliced about 3/8- inch thick to cover bread slices
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