Saturday, 10 April 2010

Egg Casserole Bread: Bread in Pots

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.

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I only made half of the recipe and used a 50-50 mixture of home-milled white whole wheat flour and commercial all-purpose flour.  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: 2 loaves

Click here for the printer friendly version.


  • 6 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 envelopes instant yeast
  • 2 teaspoons salt
  • 2 cups water
  • 2 tablespoons butter or margarine
  • 3 large eggs



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. 

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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.

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

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

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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.

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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!

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