Bacon and Gruyere Breakfast Braid


  • 1 ½ loaves frozen bread dough
  • 1 pound of your favorite bacon
  • 8 oz shredded gruyere cheese , plus more for sprinkling
  • 1 egg
  • 1-2 tablespoons water


  1. Place the frozen dough in the fridge the night before to thaw. In the morning, take the dough out of the fridge and let it come to room temperature. (You can work with it cold, but it will be much more difficult to work with.)
  2. While you’re waiting for the dough, cook the bacon until crisp and chop into small pieces.
  3. Roll the dough out onto a lightly floured surface into a rectangle that’s about 15 inches long and 10 inches wide. Sprinkle about half of the cheese onto the dough, down the center of the rectangle leaving a 3 inch border in each side . Sprinkle the bacon on top of the cheese and then add one more layer of cheese. Press the cheese and bacon layers firmly into the dough.
  4. Cut 1-inch strips along the sides. Fold strips diagonally over filling, alternating from side to side. Place the loaf on a parchment lines sheet pan, cover lightly, and let rise in a warm place until double in size.
  5. Preheat oven to 350ºF and combine the egg and water. When the loaf has doubled in size, brush it lightly with the egg wash and bake for 10 minutes. Pull the pan out of the oven and sprinkle cheese on top. Bake for another 10-15 minutes, or until the bread is a deep golden brown. Let the bread cool for a1 least 10 minutes before cutting.