Egg and Bacon Bread

• 8 ounces bacon
• 14 cup grainy mustard or 14 cup Dijon mustard
• 1 clove garlic, minced
• 14 teaspoon pepper
• 14 teaspoon hot pepper sauce
• 1 pinch salt
• 1 lb pizza dough
• 4 hard-boiled eggs, chopped
• 1 12 cups shredded extra-old cheddar cheese
• 1 egg, lightly beaten

1. In skillet, cook bacon over medium high heat, turning once, until crisp, about 6 minutes; drain on paper towel-lined plate.
2. Chop or crumble into small pieces.
3. In small bowl, combine mustard, garlic, pepper, hot pepper sauce and salt.
4. On floured surface, roll out dough to 14x12-inch rectangle.
5. Brush with mustard mixture, leaving 1/2-inch border; sprinkle bacon, hard cooked egg and 1 cup of the cheese over mustard.
6. Starting at long side, roll up jelly roll-style; pinch seam to seal.
7. Place, seam side down, in greased 10-inch Bundt pan.
8. Cover with greased plastic wrap; let rise until doubled in bulk, 30 minutes.
9. Brush loaf with egg.
10. With serrated knife, cut slashes in top; sprinkle with remaining cheese.
11. Bake in centre of 375F oven until golden and loaf pulls away from sides of pan, about 45 minutes.
12. Let stand in pan on rack for 10 minutes.
13. Turn out onto serving plate; let cool for 20 minutes to set cheese.

bacon, grainy mustard, clove garlic, pepper, hot pepper, salt, dough, eggs, cheddar cheese, egg

Taken from www.food.com/recipe/egg-and-bacon-bread-62061 (may not work)