Sometimes you want something a little sweet, but not too sweet.
Sometimes you want something tart, but, of course, not too tart.
And, then, there’s always the need for something savory to balance out all the flavors. Thus, we have Lemon Curd Breakfast Bread.
With the super sweet succor of lemon curd, we are met with a little cinnamon, some tang, and the yeasty goodness of Easy Artisan Bread.

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Lemon Curd Breakfast Bread

1/2 cup warm water
1 1/2 tsp. yeast

1 tsp. sea salt
1 cup Lemon Curd
1/4 cup oil
1 tsp. ground cinnamon
3 1/4 cups all purpose flour

In a large bowl, sprinkle the yeast over the warm water. Allow to sit and bloom for 10 minutes. Add the salt, lemon curd, oil, and cinnamon. Mix well. Fold in the flour.

Loosely cover and allow the dough to sit and “rise” for 2 hours. It’s dense, so it won’t rise as much as typical yeasted breads.

Preheat the oven to 350 degrees.

Transfer the dough to a parchment lined baking pan and bake for about 45 minutes, until golden brown.

Slather with butter to serve!