Egg Casserole Bread

This no-knead Egg Casserole Bread is one of the faster and easier bread recipes. It has a fluffy texture and rich eggy taste.

Ingredients:

6 cups all-purpose flour
3 tablespoons sugar
2 envelopes RapidRise Yeast
2 teaspoons salt
2 cups water
2 tablespoons butter or margarine
3 eggs, large

Directions:

Makes: 2 loaves

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 eggs and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Turn into 2 greased 1-1/2 quart casseroles.

Cover; let rise in warm, draft free place until double in size, about 40 minutes.

Bake at 375°F for 30 to 35 minutes or until done. Remove from casseroles; cool on wire rack.

Nutritional Information:
Per Serving:
Serving Size: one slice (1/24 of recipe)
Calories: 140; Total Fat: 2 g; Saturated Fat: 1 g;
Cholesterol: 30 mg; Sodium: 200 mg; Carbohydrates: 26 g; Dietary Fiber: <1 g; Protein: 4 g