Egg and Bacon Bread

Egg and Bacon Bread (Adapted from Canadian Living)

6 ounces center-cut bacon
1/4 cup grainy mustard
1 garlic clove, minced
1/4 teaspoon cayenne pepper sauce
1/4 teaspoon fresh ground black pepper
pinch salt
16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
4 hard-cooked eggs, chopped
6 ounces (about 1 1/2 cups) shredded sharp white cheddar cheese, divided
1 egg, lightly beaten

In a large skillet, cook bacon until crisp - transfer to a plate lined with paper towels to drain. When cool enough to handle, crumble.

In small bowl, stir together mustard, garlic, cayenne pepper sauce, pepper and salt.

On a lightly floured surface, roll dough out into a 12" wide by 14" long rectangle.

Add mustard mixture on top and spread over the top, leaving a 1/2" border. Scatter the crumbled bacon, chopped eggs and 4 ounces (about 1 cup) of the cheese over the top. Starting at long side, roll dough up jelly roll–style. Pinch seam to seal. Place roll, seam side down, into a 10" tube pan coated with cooking spray. Cover pan with plastic wrap and set to rise until puffy about about doubled in size, about 30 to 60 minutes.

Meanwhile, preheat oven to 375 degrees.

Brush loaf with beaten egg. Using a serrated knife, cut a few slashes into the top of the dough. Scatter the remaining cheese over the top. Place pan into the oven and bake until the loaf pulls away from the side of the pan and is golden, about 45 minutes. Remove from the oven and set pan on a wire rack to cool for 10 minutes. Carefully turn bread out onto a wire rack and continue to let cool for 20 more minutes to allow the cheese to set before serving.

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