The Healthy Breakfast Boat That’ll Rock Your Morning
The Breakfast Boat That’ll Rock Your Morning
If you’ve been craving a breakfast that feels just as fun as it is filling, this stuffed bread boat is about to be your new obsession! Imagine a warm, crusty loaf that’s hollowed out and packed to the brim with golden scrambled eggs, sizzling sausage, and gooey melted cheese. It’s not just food—it’s a whole experience. Perfect for lazy weekend mornings, brunch with friends, or when you want to wow your family without spending hours in the kitchen. Slice it up, serve it hot, and watch how fast it disappears—because trust me, this is the kind of breakfast nobody forgets!
How to Bake a Dreamy Overnight Artisan Bread
Step 1: Plan ahead (the magic starts early!)
This bread needs patience. Begin at least 16 hours before you plan to eat it. Why? Because letting the dough rest this long gives the gluten time to naturally weave into stretchy strands. Instead of heavy kneading, the dough builds its own “net,” trapping air and creating those big, airy bubbles that make every slice irresistible.
Step 2: Bring the dough to life
In a large bowl, combine everything together in this order:
- A spoonful of yeast
- A sprinkle of salt
- Warm water
- Flour
Mix just until the flour is moistened—don’t overthink it! The dough will look runny, soft, even a little messy. That’s exactly what you want.
Step 3: The long nap
Cover the bowl and let it rest overnight in a cool room. Aim for 12–14 hours. By morning, you’ll see those gorgeous, bubbly pockets of air forming like little treasures inside the dough.
Step 4: Time to wake up
Tip the dough gently onto your counter or a silicone mat. Shape it softly into a loaf—no punching or rough handling. Let it sit uncovered for about 2 hours, so it can “wake up” and shake off the chill.
Step 5: Heat the stage
Place your Dutch oven (with the lid on) inside a cold oven. Crank up the heat to 250°C (480°F). Once the oven hits that temperature, let the Dutch oven heat an extra 10–20 minutes so it’s blazing hot all the way through.
Step 6: The big move
Carefully remove the hot Dutch oven and place it on a heatproof surface. With confidence (and maybe a pizza paddle if you have one), transfer the dough straight into the pot. Cover with the lid, return it to the oven, and bake for 30 minutes at full heat.
Step 7: Golden finish
After 30 minutes, remove the lid and lower the oven temperature to 225°C (435°F). Bake another 15 minutes, uncovered, until the crust turns beautifully golden and crisp.
Step 8: The hardest part—waiting
Take the bread out and ease it onto a cooling rack. Now, hands off! Let it rest at least 20 minutes. The crackling sound of the crust cooling is pure music, but don’t slice just yet—this is when the crumb sets perfectly.
Step 9: Reward yourself
You’ve waited long enough—cut into that loaf, inhale the aroma, and enjoy every bite. Nothing beats homemade bread fresh from the oven.
Prep Time 5minutes mins
Cook Time 45minutes mins
14hours hrs
Total Time 50minutes mins
Servings 4
Equipment
- You will need a large bowl and a Dutch oven or oven-safe pot to bake the bread in
Ingredients
2 tsp Salt
1/4 TBS Dry yeast REALLY! Only very little!
1 pint cold water (5 dl)
2 Pints Flour (625g, 10 dl)
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Ingredients:
- 1 loaf Rhodes white bread
- 8 large eggs
- ¼ cup sour cream
- 2 green onions, sliced
- salt & pepper, to taste
- 2 cups shredded sharp cheddar, (or other cheese) divided
- 8 oz breakfast sausage, cooked, crumbled and drained of any fat (Can buy pre-cooked sausage crumbles– just heat them before filling the bread with it.)
- 3 Tbsp unsalted butter, divided
- ¼ – ½ tsp garlic salt
Instructions:
Place the foil wrapped bread onto a baking sheet. For a crisp loaf, bake at 425 degrees Fahrenheit for 12-15 minutes. For a softer loaf, bake at 350 degrees Fahrenheit for 20 minutes until the cheese is melted and the filling is hot. Be sure to periodically check the bottom of the loaf to keep it from browning too much. Carefully unwrap the b
Place 1 loaf Rhodes white bread on a greased baking sheet. Cover with sprayed plastic wrap. Let it thaw slightly without letting it rise too much. Remove the plastic wrap and roll the bread into a longer loaf (the length of the pan). Place the plastic wrap back on top of the bread and let rise at room temperature until double in size. Cut 5 slits diagonally across the top of the loaf with a serrated knife. Bake at 350 degrees Fahrenheit for 15-20 minutes or until golden brown. Remove from oven and allow to cool. (TIP: Thaw loaf in the refrigerator overnight. Take it out of the fridge in the morning, roll it, and continue with the rising and baking instructions.)
Whisk the eggs, sour cream, and sliced green onions together. Season with salt and pepper. Melt 1 Tbsp of butter in a skillet and soft scramble the eggs. Set aside (keep warm).
Cook and crumble sausage; drain any fat. If using pre-cooked sausage crumbles, heat in microwave until hot (keep warm).
Cut the loaf of bread in half width-wise. Flatten the inside of the bread slightly to make room for the fillings, by pressing down with your fist/fingers. Sprinkle 1 cup of cheese inside the bottom half. Top with scrambled eggs, then sausage crumbles. Place the remaining 1 cup of cheese inside the top half of the loaf. Stack the two halves together carefully, so as to not spill the filling.
Transfer the loaf onto a large piece (or two smaller pieces) of foil. Melt 2 Tablespoons of butter and generously brush the top of the loaf of bread, then sprinkle with garlic salt, to taste. Tightly wrap the foil around the loaf, compacting it tightly.
Place the foil wrapped bread onto a baking sheet. For a crisp loaf, bake at 425 degrees Fahrenheit for 12-15 minutes. For a softer loaf, bake at 350 degrees Fahrenheit for 20 minutes until the cheese is melted and the filling is hot. Be sure to periodically check the bottom of the loaf to keep it from browning too much. Carefully unwrap the bread from the foil and place onto a cutting board. Cut with a serrated knife and enjoy warm!