Friday, November 11, 2011

Bacon & Egg Bread Ring

Imperfect, but I love my beloved first bread ring :)

You might not believe it when I tell you that i've been wanting to make a bread ring since 2007.

Yes, 2007.

Back then, I chanced upon a picture of a bread ring baked by my friend, Sheralyn (who btw, is a talented writer and awesome baker!). I was super intrigued by it and asked her for the recipe. Alas! I didn't have the time to make it and days turned to weeks, weeks turned months, months turned to years and before I knew it, I lost the recipe. :(

However, recently, I've been thinking about that beloved bread ring again and decided to shamelessly ask Sheralyn for the recipe once more. She generously passed it to me along with some others which I can't wait to try. Hooray! Bread ring problems solved!

So with the recipe printed and stuck onto my refrigerator, I set out on this long awaited task. I must say I loved the recipe, simply because it was easy! I didn't need to separately rise the yeast or wait hours for the dough to rise. My only mistake was, in my haste, rolling the dough a little unevenly so it cracked open at one side while baking (a little peek-a-boo!). To avoid the same mishap as me, make sure to roll your dough evenly and wide enough to incorporate all your ingredients so that when you roll the bread up, they will not burst open!

My first bread ring was imperfect in its shape, but I loved the flavor, my hubby gobbled it up and we were one happy couple. :)

Egg & Bacon Ring

500g flour, sifted
1 tablespoon sugar
1 tablespoon salt
11g of instant yeast
250g water (about one glass)

Create well in flour, sugar and salt mix.

Place yeast in the well, add water and mix.

Knead dough till smooth.

Rest the dough for 30 minutes (or more, up to two hours). *I rested mine for slightly over an hour.

Roll out dough into oblong and top it with:
-bacon or ham
-hard boiled eggs (about 5 to 6 eggs, halved)
-cubed mozzarella
-parmesan cheese *I used about two handfuls of freshly grated Parmigiano-Reggiano, and left some for sprinkling on the top of the bread ring
-sundried tomato or cherry tomatoes

Wrap dough around the filling. Form a ring.

Top the dough with a generous amount of olive oil and some rosemary (leaves picked) (as mentioned, I topped mine with some parmesan cheese too.

Preheat your oven to 200 degrees Celsius (392 F) and put the bread ring in for a second rise while waiting for the oven to get heated.

Once the oven has been pre-heated, bake it for 30 minutes. Best Blogger Tips


  1. Haha! So funny that you are so passionate about this! 2008! :D Very nice, stylish photo!

  2. haha yah! i was! in fact, i remembered wrongly. it was 2007! even older! lol n thanks for ur compliment! learning, learning every day! :)

  3. Looks so good! I have a whole bunch of yeast packets which I bought to experiment with breads :)

  4. Thanks! Ya, you should try this recipe! it's easy and awesome! :)

  5. This looks great! I always want to try stuffing different things into bread.

  6. Awesome!!!! Jinny that looks amazing! And yes, it does tend to spill its guts a little, but I just call it rustic :)

  7. Thanks Jana! Yah, stuffing things into a bread really spices things up! Tell me how it goes! :)

    Hey Sheralyn!! Welcome to my blog! :D: D hehe Thanks!! the recipe was lovely! hahaha yah, cos we jam it to the brim with so much delicious goodness! Rustic it shall be! :)