This Egg Casserole Bread is a batter bread so it is quick and easy! It is another bread that can be made in a pot. To mix things up a bit, I baked this bread in an oven proof bowl instead of a casserole dish.

I used a 50-50 mixture of home-milled white whole wheat flour and commercial all-purpose flour in this bread.  As you can see, the crust is a little bit crumbly, but it wasn’t dry.  It actually tasted moister a couple of days after I made it.

Egg Casserole Bread Recipe

Makes: 1 loaf

Adapted from recipe from Egg Casserole Bread from Fleishmann Yeast

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour (home-milled)
• 1 1/2 tablespoons sugar
• 1 envelope instant yeast
• 1 teaspoons salt
• 1 cup water
• 2 tablespoons butter or margarine
• 1 large egg

 

Directions:

In a large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter.

 

Turn the batter into 2 greased 1-1/2 quart casseroles. Cover; let rise in warm, draft free place until double in size, about 40 minutes.

 

Bake the loaves at 375°F for 30 to 35 minutes or until done.

 

Remove the bread from casserole dish and cool on a wire rack.

 

I turned it upside down to slice it.  It made things much easier. And, even though the bread was a bit crumbly, the addition of the white whole wheat flour gave it a great flavor. My sons liked it and thought it tasted a little bit like their favorite Oatmeal Bread.

 

It tasted good plain, spread with butter or Carrot Marmalade.  I also enjoyed some with peanut butter.  Yummy!

Thanks for joining us today in the bread-baking blog. Please join us again for BreadBakingDay #29: Bread in Pots.

 

Happy Baking!
Cathy