Spanish Breakfast Bread

280b2a58-3858-4f3e-84dc-49eac46e346d_zps1b2267e88a933280-2cae-43de-9d55-3a1adfed69ca_zpsfbf01a11In my never-ending quest to make breakfast yummy, easy, and ready-to-eat, my loaf pan has been getting a workout! I am not a fan of making breakfast in the morning, but I wake up hungry as all heck EVERY day. I’m also really picky about what I eat. I don’t do cereal! It’s just boring and cold. Honestly, my favorite breakfast has always been Dinner, Re-heated!

So this bread comes very close to it. It’s a moist Olive Oil bread baked with salty Spanish Chorizo, fragrant Piquillo Peppers, and oily Manchego Cheese. To top it off, and add in some protein, it has hard-boiled eggs baked right into it. The best part is that it freezes and defrosts very well. That way, I can make it at the beginning of the week, and eat it until the end of the week. Easy Peezy!

Spanish Breakfast Bread

Ingredients:

1 cup Fat Free Milk
1 tbsp Vinegar (just regular white)1698f972-7a51-4322-b99f-38e717800130_zpsd9d3d3bc
5 large eggs (3 to hard boil, 2 for batter)
2 oz Manchego Cheese
2 Piquillo Peppers, pulled from jar and shake off excess liquid. →
3.5 oz Spanish Chorizo
(Do NOT substitute Mexican, or  5d6f9518-118e-4101-aa71-9657a7ec4dea_zps4194d094other, Trust me! ↓ )
2 cups AP Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp salt
1/4 cup EV Olive Oil
 

Method:

Pre-heat oven to 350⁰

1. Measure out 1 cup of milk in a measuring cup. Add the 1 tbsp of vinegar to it, stir, and let sit until ready to use.

2. Hard Boil 3 Eggs: To do so properly follow these instructions:

1) Place 3 Eggs into the smallest pot they can fit in.

2) Add COLD water over the top of them.

3) Place pot onto stove on High. Stay close and keep watch.

4) Watch close for the water to come to a ROLLING BOIL. (Meaning the water looks like it could overflow because it’s boiling so hard, and the eggs are jumping around in the pot.) As soon as it gets to this point, set your timer to 7 minutes.

5) As soon as the 7 minutes are up, pour out the hot water, keeping the eggs in the pot. Run COLD water over them, then dump out the water. Repeat 3 times. (This stops the cooking process and cools the eggs so that they can be handled.)

6) Again, add cold water over the eggs, and peel them in the water. It’ll help the shell come loose. Shake of excess water, and set eggs aside.

3. Dice Manchego cheese into 1/4″ cubes, and cut Piquillos into similar size pieces.

4. Remove the casings from the Chorizo, and dice into 1/4″ cubes.2f7e5e84-35fd-44f9-909c-ec9c6e6a308f_zps87677eb6 8c76c829-7e21-404f-ae98-65449033e34a_zpsab4e007e

5. In a medium bowl sift Flour, Baking Powder, Baking Soda, and salt. Whisk to 210c533f-f347-495f-bb91-87d739051c58_zps39693734combine. Set aside.

6. In a small bowl, gently whisk remaining two eggs.

7. To the Flour mixture, add whisked eggs, milk/vinegar, and EV Olive Oil. Whisk together, not over whisking. Leaving lumps is more than OK. Fold in Manchego Cheese, Piquillos, and Chorizo.

4f098a8f-e56a-4062-b0b6-3131704af883_zps9b95a06510bf0f44-7edf-4aa4-a511-2d6b8d5862bf_zpse9d6c82f

8. Spray a loaf pan with non-stick cooking spray. Pour about 1/3 of batter into pan. lay whole, peeled, hard-boiled eggs on top of batter. Pour remaining batter over eggs.

72a0c158-cbc4-463a-bd8a-31586aeff109_zpsdf0a4f93(1)486eee73-c96d-4a3b-91e3-d9e905bc06ad_zps0d955821 

9. Bake for 35-40 mins, checking every 15 mins to make sure the oven temperature stays at 350°. Loaf is finished when a toothpick inserted in the center comes out clean. (Hint: move a bit of the crust over before inserting toothpick, so that if there is still raw batter, it doesn’t get removed off by the crust, making loaf appear to be finished.)

10. Remove from oven and move immediately to cooling rack. Cool in pan for 15 mins. Then, using oven mitts, remove from pan and cool completely on rack. ac6f8acf-d75a-46fc-a65f-f0b5e6bc7995_zpsa8f957ab(1)

To Freeze:

Slice into 6 pieces, and allow to cool even further on rack. (Moisture from being warm creates freezer burn.) Then wrap individually in plastic wrap, and place into a freezer bag. Try to lay flat while they freeze.

To Defrost:

Remove from freezer and move to refrigerator the night before. You can also unwrap from plastic wrap, wrap in a paper towel and defrost in Microwave. For best results, finish off in a toaster oven after microwaving.0fe526f4-8db5-407e-b2d4-17a809e3d7df_zps466c4e21

Spanish Breakfast Bread, Recipe without photos

Ingredients:

1 cup Fat Free Milk
1 tbsp Vinegar (just regular white)
5 large eggs (3 to hard boil, 2 for batter)
2 oz Manchego Cheese
2 Piquillo Peppers, pulled from jar and shake off excess liquid.
3.5 oz Spanish Chorizo (Do NOT substitute Mexican or any other, trust me.
2 cups AP Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp salt
1/4 cup EV Olive Oil
 

Method:

Pre-heat oven to 350⁰

1. Measure out 1 cup of milk in a measuring cup. Add the 1 tbsp of vinegar to it, stir, and let sit until ready to use.

2. Hard Boil 3 Eggs: To do so properly follow these instructions:

1) Place 3 Eggs into the smallest pot they can fit in.

2) Add COLD water over the top of them.

3) Place pot onto stove on High. Stay close and keep watch.

4) Watch close for the water to come to a ROLLING BOIL. (Meaning the water looks like it could overflow because it’s boiling so hard, and the eggs are jumping around in the pot.) As soon as it gets to this point, set your timer to 7 minutes.

5) As soon as the 7 minutes are up, pour out the hot water, keeping the eggs in the pot. Run COLD water over them, then dump out the water. Repeat 3 times. (This stops the cooking process and cools the eggs so that they can be handled.)

6) Again, add cold water over the eggs, and peel them in the water. It’ll help the shell come loose. Shake of excess water, and set eggs aside.

3. Dice Manchego cheese into 1/4″ cubes, and cut Piquillos into similar size pieces.

4. Remove the casings from the Chorizo, and dice into 1/4″ cubes.

5. In a medium bowl sift Flour, Baking Powder, Baking Soda, and salt. Whisk to combine. Set aside.

6. In a small bowl, gently whisk remaining two eggs.

7. To the Flour mixture, add whisked eggs, milk/vinegar, and EV Olive Oil. Whisk together, not over whisking. Leaving lumps is more than OK. Fold in Manchego Cheese, Piquillos, and Chorizo.

8. Spray a loaf pan with non-stick cooking spray. Pour about 1/3 of batter into pan. lay whole, peeled, hard-boiled eggs on top of batter. Pour remaining batter over eggs. 

9. Bake for 35-40 mins, checking every 15 mins to make sure the oven temperature stays at 350°. Loaf is finished when a toothpick inserted in the center comes out clean. (Hint: move a bit of the crust over before inserting toothpick, so that if there is still raw batter, it doesn’t get removed off by the crust, making loaf appear to be finished.)

10. Remove from oven and move immediately to cooling rack. Cool in pan for 15 mins. Then, using oven mitts, remove from pan and cool completely on rack.

To Freeze:

Slice into 6 pieces, and allow to cool even further on rack. (Moisture from being warm creates freezer burn.) Then wrap individually in plastic wrap, and place into a freezer bag. Try to lay flat while they freeze.
To Defrost:

Remove from freezer and move to refrigerator the night before. You can also unwrap from plastic wrap, wrap in a paper towel and defrost in Microwave. For best results, finish off in a toaster oven after microwaving.

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