No-Oven Egg Bread

No-Oven Egg Bread : A simple, fluffy bread made without an oven—perfect for stovetop baking! Topped with cheese and egg for extra richness.

Ingredients (Makes 1 small loaf)

Bread Batter

• 1 large egg
• ⅓ cup (65g) white sugar
• 1 cup (125g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup (120ml) evaporated milk (or fresh milk)
• 4 tbsp melted margarine (or butter)
• 1 tbsp vanilla extract

Toppings

• 1 egg, beaten (for egg wash)
• ¼ cup grated cheese (cheddar or quick-melt)

Equipment

• Deep pan (kawali) with lid
• Heat-safe loaf pan or small baking dish (greased well)

Instructions

1. Make the Batter

1. In a bowl, whisk egg and sugar until smooth.
2. Add evaporated milk, melted margarine, and vanilla. Mix well.
3. Sift in flour, baking powder, and salt. Stir until just combined (do not overmix).

2. Prepare for Baking

1. Pour batter into a greased loaf pan (or heat-safe dish).
2. Brush the top with beaten egg and sprinkle with grated cheese.

3. Bake on Stovetop

1. Preheat a deep pan (kawali) over low heat for 5 mins.
2. Place the loaf pan inside, cover tightly with lid, and bake for 30–35 mins at low heat.
3. Check at 25 mins—bread is done when a toothpick comes out clean.

4. Cool & Serve

• Let rest 10 mins before slicing.
• Best served warm with butter or jam.

Tips

• Even Baking: Rotate the pan halfway if heat is uneven.
• No-Knead: This is a quick bread—no yeast or rising needed.
• Storage: Keep in an airtight container for 2 days or freeze for 1 month.

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