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No Oven Egg Bread

No Oven Egg Bread

No Oven Egg Bread is a simple stovetop bread that relies on eggs for richness and structure, creating a tender crumb that rivals any traditional loaf. It cooks entirely on your stovetop in a covered pan, making it perfect for hot summer days or anyone without oven access.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings servings
Course: Breakfast
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1/2 cup whole milk
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons melted butter
  • 1 tablespoon vegetable oil for pa

Method
 

  1. Whisk together flour, baking powder, salt, and sugar in a large bowl.
  2. In a separate bowl, beat the eggs thoroughly. Add milk and melted butter, whisking until completely combined.
  3. Pour wet ingredients into dry ingredients. Stir gently until just combined.
  4. Heat a large, deep skillet or pot over low heat. Add oil and swirl to coat the bottom.
  5. Pour batter into the prepared pan. Smooth the top with a spatula. Cover tightly with a lid.
  6. Cook for 20-25 minutes on low heat without lifting the lid.
  7. After 20 minutes, quickly check doneness with a toothpick.
  8. Once cooked, carefully flip the bread onto a plate, then flip again onto a cooling rack.

Notes

Always use low heat to prevent burning. Don't skip the lid to trap steam. Use a 10-inch nonstick skillet for best results.