Breakfast Grilled Cheese
Breakfast Grilled Cheese!

Hoagie Roll


  • 100 grams bread flour or tipo 00 flour
  • 75 ml water
  • 1 tsp yeast

  • 400 grams bread flour plus more for dusting
  • 275 ml water

  • 1 tsps sugar
  • 2 tsps (7 g) yeast
  • 40 g milk powder
  • 85 g softened unsalted butter

  • 2 tsps salt


  1. In a small bowl combine 1 tsps of yeast, 100 g of flour, and 75 ml water. Cover with plastic wrap and let sit for 4 to 8 hours. This is known as a sponge.
  2. Combine sponge and 400 g of flour. Add remaining yeast, sugar, butter, and milk powder then kneed/mix using a mixer with a dough hook for 15 minutes while slowly adding in 275 ml water. When the dough has begun to form add salt. Kneed until the dough is smooth.
  3. Lightly oil a bowl.
  4. Add the dough and cover with plastic wrap. Let rise for 1 to 2 hours.
  5. Form dough into a square and split into 4 even pieces. Be careful to not knock any air out of the dough.
  6. Fold the top 3rd of a square down to the middle of the square
  7. Fold the bottom half the dough upto the top edge of the dough
  8. Gently roll the dough into a sausage roughly 8 inches in length
  9. Place hoagie rolls onto parchment sheets dusted with flour. Cover with large plastic bags and let rest for 20 minutes.
  10. Dust rolls lightly, slash down the middle, and cook at 400 F for 18 minutes.

Breakfast Grilled Cheese


  • 2 slices of bread
  • Butter
  • Egg

  • Shredded parmesan
  • Shredded fontina

  • Gouda
  • Cheddar


  1. Preheat toaster oven to 300 F
  2. Cut a hole into one slice of bread and keep the other slice whole
  3. Place 2 slices bread into a buttered pan at medium heat
  4. Crack an egg into the bread hole.
  5. Cover the egg with shredded parmesan and fontina mixture. Continue to toast bread until golden brown.
  6. Flip over each slice and cover with cheddar and gouda. Cover the pan and continue to toast until the parmesan/fontina mixutre is crispy.
  7. Make into a sandwich and put in over until cheese is fully melted.

Recipe in depth

Goes well with tomatoe bisque and hashbrowns. Add these recipes later.