Include in Print View:

Egg Bread

Egg Bread recipe image
This Egg Bread is a delightful fusion of savory and sweet, combining the tangy depth of sourdough starter with the richness of beaten eggs and buttermilk. The inclusion of finely chopped pitted dates and all-bran adds a wonderful chewy texture and natural sweetness, while a hint of lemon zest brightens the flavor profile. Unlike traditional yeast breads, this is a quick bread that bakes up tender and moist in under an hour. It&# 226;ÂÂs perfect for breakfast alongside butter or as a comforting side dish for dinner. The combination of brown sugar and vegetable oil ensures a soft crumb that stays fresh for days. Easy to mix and bake, itâÂÂs an excellent way to use up extra sourdough starter without the wait.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 628.0
Dietary: Vegetarian
Description
This Egg Bread is a delightful fusion of savory and sweet, combining the tangy depth of sourdough starter with the richness of beaten eggs and buttermilk. The inclusion of finely chopped pitted dates and all-bran adds a wonderful chewy texture and natural sweetness, while a hint of lemon zest brightens the flavor profile. Unlike traditional yeast breads, this is a quick bread that bakes up tender and moist in under an hour. It&# 226;ÂÂs perfect for breakfast alongside butter or as a comforting side dish for dinner. The combination of brown sugar and vegetable oil ensures a soft crumb that stays fresh for days. Easy to mix and bake, itâÂÂs an excellent way to use up extra sourdough starter without the wait.
Ingredients
  • 1 1/4 C Unbleached flour, sifted
  • 1 1/2 teaspoons Baking powder
  • 1 Teaspoon Salt
  • 1/2 cups Active sourdough starter
  • 3/4 C Buttermilk or sour milk
  • 1 cups Finely chopped pitted dates
  • 1 C All bran
  • 1 teaspoons Grated lemon peel (zestonly)
  • 2 Large eggs, beaten
  • 1/4 cups Vegetable oil
  • 3/4 C Firmly packed. brown sugar
Directions
  1. 1
    Preheat oven to 350ðF (175ðC). Grease a 9x5-inch loaf pan or line with parchment paper.
  2. 2
    In a large bowl, sift together the unbleached flour and baking powder to remove lumps and aerate.
  3. 3
    Add the salt to the flour mixture and whisk to combine evenly.
  4. 4
    In a small bowl, toss the finely chopped pitted dates with 1 tablespoon of the flour mixture to prevent them from sinking.
  5. 5
    Add the coated dates, all-bran, brown sugar, and grated lemon peel to the large bowl with the flour. Stir gently to incorporate.
  6. 6
    In a separate medium bowl, whisk together the buttermilk, beaten eggs, vegetable oil, and active sourdough starter until smooth.
  7. 7
    Pour the wet ingredients into the dry ingredient bowl. Stir just until the flour is moistened and no dry streaks remain; do not overmix.
  8. 8
    Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  9. 9
    Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  10. 10
    Let the bread cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.

Nutrition Facts

Servings 10 servings

Amount Per Serving
Calories 628.0kcal
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 1.2g6%
Cholesterol 94.2mg32%
Sodium 4964.2mg207%
Total Carbohydrate 104.3g35%
Dietary Fiber 2.0g8%
Sugars 47.5g
Protein 12.4g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: egg bread, sourdough starter, date bread, quick bread, bran bread, buttermilk bread, lemon zest, vegetarian, breakfast bread, homemade bread, moist bread, sweet bread, flour, baking powder, brown sugar, vegetable oil, loaf pan, easy recipe, comfort food, healthy snack
Read it online: https://www.chefs-mate.com/recipe/egg-bread-3/