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Wisconsin recipes: Morning-of Breakfast Bread

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Kriss Marion, of the Circle M Farm in Blanchardville, Wis., is one of the plaintiffs in a case aimed at ending Wisconsin's ban on selling homemade cookies

She writes: "We rise quite early here on the farm, but making fresh bread before our bed-and-breakfast guests come to the table is still a challenge. This quick-rising, slightly sweet loaf is that rare bread recipe that is ready in about an hour, from bowl to cutting board.

"Try this the next time you host a morning gathering. Who doesn't want to wake up to the smell of yeasty bread coming out of the oven? Serve with home-canned jam and you've got the perfect cottage-food treat!

"For a savory appetizer, I serve small triangles of this bread slathered in chive goat cheese, topped with sliced radishes and sprinkled with fresh pepper. Colorful and zesty, it works at breakfast or dinner."

Morning-of Breakfast Bread by Kriss Marion


5 1/4 cups flour (bread flour will make a more cohesive loaf, but all purpose works, too)
4 Tbsp. sugar
1 1/2 tsp. salt
1 1/2 Tbsp. (rounded) instant yeast
1 1/2 Tbsp. olive oil
2 cups warm water from the tap, warm to touch


Mix dry ingredients in a large stand mixer with whisk or regular beater. Switch to dough hook.  Add oil and water.  Mix for 1 minute and then check the consistency of the dough. The dough should be very sticky. If it is too dry, add more water. Mix for 5 minutes. 

Turn dough out onto oiled surface. Knead briefly until it has a smooth, even consistency, just a few turns. Divide dough into two pieces and shape loaves into desired shapes and place on greased baking sheets. Cover with a large dish towel and let rise for 25 minutes.

While loaves are rising, preheat oven to 350 degrees Fahrenheit. When the kitchen is cool, I let the loaves rise on top of the stove.

When loaves are ready to go into the oven, use a sharp knife to make several slashes in the top.  Make each cut about 1/4-inch deep at a 30-degree angle.  Bake loaves for 25 minutes, or until they are golden brown. Brush with olive oil, if desired. 

The bread may also be sliced and served as an appetizer with radishes and goat cheese. Kriss Marion

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