No Knead Rich Egg Batter Bread
No Knead Rich Egg Batter Bread offers a soft, flavorful loaf with a rich egg and buttery taste, perfect for brunch or casual gatherings, requiring minimal kneading.
Ingredients
Instructions
- Mix together 1 1/2 cups flour, sugar, salt, and yeast in a large bowl.
- Gradually add warm water to dry ingredients; beat for 2 minutes at medium speed on electric mixer.
- Add eggs, softened butter, and 1/2 cup flour; beat for 2 minutes at high speed.
- Stir in enough remaining flour to make a soft dough.
- Cover and let rise until doubled in size, about 35 minutes.
- Stir down the dough.
- Turn into 2 well-greased 1 1/2-quart casseroles.
- Cover and let rise until doubled, about 40 minutes.
- Bake in a 375-degree oven for 35 minutes or until done.
Tips & Substitutions
For a richer flavor, consider adding herbs or spices like rosemary or garlic powder to the dough. If you want a more tender crumb, substitute half of the all-purpose flour with bread flour. Ensure your water temperature is accurate; too hot can kill the yeast, while too cold can hinder rising. Letting the dough rise longer can enhance flavor.
Serving Suggestions
This No Knead Rich Egg Batter Bread pairs beautifully with soups and salads, making it a perfect side for hearty dishes like Cloud Nine Salad. Consider spreading it with butter or jam for breakfast or serving it alongside cheese for a delightful appetizer. It also complements savory meals well, such as grilled meats.
Storage & Reheating
Once cooled, store any leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly and freeze it for up to three months. To reheat, slice and warm in a toaster oven or wrap in foil and place in a preheated oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of No Knead Rich Egg Batter Bread contains roughly 1311 calories, with 10g protein, 101g carbohydrates, and 101g fat. It is an excellent source of vitamin C (157% of the Daily Value), dietary fiber (63% of the Daily Value), and potassium (23% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 1913mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for up to half of the all-purpose flour. This will give the bread a nuttier flavor and denser texture. If you use all whole wheat flour, you may need to adjust the water slightly as whole wheat flour absorbs more moisture.
Why did my bread not rise properly?
If your bread did not rise, it could be due to inactive yeast. Check the expiration date on your yeast packages and ensure your water was at the right temperature. Additionally, humidity and temperature in your kitchen can affect rising times, so adjust accordingly if needed.
Can I add mix-ins like cheese or herbs?
Absolutely! Adding cheese or herbs can enhance the flavor of your bread. Mix in shredded cheese or fresh herbs after the dough has come together but before the first rise. Just be mindful of the additional moisture content and adjust flour accordingly to maintain the right dough consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).