Day 249: Breakfast Scramble Bread

Breakfast Scramble BreadLast Wednesday, I made a breakfast scramble bread filled with sausage, egg, and cheese for a bake sale my friend was hosting to raise money for the Night Ministry, a non-profit organization that provides housing and health care for the homeless and those struggling with poverty.

To make the bread, I used my mom’s reuben bread recipe, but instead of filling it with reuben ingredients, I filled it with one cup of cheese, 4 eggs, and about a half pound of crumbly sausage. Note that I cooked the eggs and sausage before I put it into the bread.

The bread turned out pretty good, and I was happy that it may have helped my friend raise a few dollars for a good cause.

Day 187: Reuben Bread

Reuben Bread

Reuben Bread 2

Reuben Loaf 4

Reuben Loaf 3

We had an All-American themed potluck at work on Friday, so on Thursday night I made a loaf of reuben bread for the first time ever. I’m pleased to say that the bread was a big hit–in fact, one co-worker even said I’m heretofore required to make reuben bread for every potluck. What a compliment!

Thanks, Mom, for the recipe!


  • 3 1/4 c flour
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 package yeast
  • 1 cup hot water
  • 1 tbsp butter
  • 1/4 c thousand island dressing
  • 8 oz. shaved corned beef
  • 1/4 lb. swiss cheese
  • 8 oz. sauerkraut
  • 1 egg white
  1. Mix 2 1/4 c flour with sugar.
  2. Add salt, yeast, hot water and butter.
  3. Add remaining flour to make soft dough.
  4. Kneed dough four minutes.
  5. Roll out to 10″ by 14″ on baking sheet.
  6. Spread dressing down center 1/3 (14 inches). Top with cheese, meat and kraut.
  7. Cut strips 1″ wide on each side and alternate over meat.
  8. Brush with egg
  9. Cover.  Let rise 15 minutes over large pan of boiling water.
  10. Bake at 400 degrees for 25 minutes.

Day 155: Breakfast Rolls


Sunday was so fun! Six friends came over for a German-style breakfast and clothing exchange at my place.

For breakfast, I used this recipe to make brötchen, which are traditional German breakfast rolls, and then did what the Germans do—took everything possible out of the refrigerator. Of course, my guests brought lots of delicious things, too. We ended up have lots of tasty cheese, cold cuts, jam, fruit, pickles, coffee cake, juice, and probably a few things I’m forgetting. It was a great breakfast—and it didn’t even matter that I woke up late and didn’t have enough time to let the rolls rise all the way. They were still good.

Afterwards, we had an amazing clothing exchange. Everyone brought all the clothes they didn’t want, which amounted to a LOT, and then everyone walked away with lots of great new-to-them clothes, including me! I got several new shirts, a dress, workout clothes, and even a new pea coat. It was great!

Day 22: Bagels

Homemade Bagels

Dough Ball

Boiling Bagels

Bagels After Boiling

Bagel Smiley Face

On day 22 of my 366 project, I made bagels for the first time ever using the recipe from Bread Baker’s Apprentice. Despite the fact that I used all-purpose flour instead of high gluten flour, forget to add the sugar, and didn’t let them sit overnight, they still turned out pretty darn good.Turns out bagels are pretty easy to make and are just about as forgiving of mistakes as regular white bread. Yay!

Note: The bagel recipe I used is available on the website The Fresh Loaf.