Braided Breakfast Bread

1. Cook breakfast sausage thoroughly, breaking with spoon until crumbled. Set aside.

2. Very-soft-scramble eggs (eggs should be solid but still very wet) with salt and pepper as desired. Set aside.

3. Roll out defrosted bread dough into a rectangle roughly 12 inches by 18 inches – flour rolling pin and counter as necessary.

4. Spoon egg, sausage, and cheese down the middle third of bread dough, longwise.

5. Along the 18 inch sides, make horizontal cuts 1 inch apart, cutting from edge and stopping at the filling. To give braided appearance, fold strips of dough at an angle over filling, alternating from side to side.

6. Fold ends under to seal.

7. Brush bread with olive oil and sprinkle evenly with kosher salt.

8. Allow to rise for one hour in a draft-free/cat-free/kid-free area.

9. Bake at 375 for 20-30 minutes until golden brown and delicious.