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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.

COOKING DIRECTIONS

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.

INGREDIENTS

2

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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