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
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