Recipe: Egg Casserole Bread (no-knead yeast bread)

EGG CASSEROLE BREAD

"One of the faster and easier bread recipes. Fluffy texture and rich eggy taste."



6 cups all-purpose flour, divided use
3 tablespoons sugar
2 envelopes Fleischmann's RapidRise 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 degrees F). Gradually add to dry ingredients. 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 degrees F for 30 to 35 minutes or until done. Remove from casseroles; cool on wire rack.

Makes two (casserole-shaped) loaves
Source: Fleishmann's Yeast