This delicious bread is easy as can be to throw together and bake. A mixer does all the work and it bakes up like a dream spread out on a sheet pan. What’s even better, this soft, chewy texture (which resembles Little Caesar’s Cheesy bread to me), is also perfect for Cinnamon Sticks, Italian Herb Bread, Cheesy Bread, and even as a crust for Pizza!
This is an exciting year for us because it marks the completion of our first full year of celebrating the Biblical Feasts. We began last summer with Shavuot so this will be our first time celebrating Passover, immediately followed by the Feast of Unleavened Bread, which is what led me to work on this recipe. The kids liked it so much that I had to stop making it so that it doesn’t lose that “special” feeling before Passover gets here.
There are several variations on this bread and the great thing about them is that each recipe starts with a fully cooked pan of it so you can just make double today and tomorrow turn what’s left into (as I mentioned before) either Cinnamon Sticks, Cheese Bread Sticks, Italian Herb Bread, or even Pizza! In fact, from the first taste Katy’s friend, Sara Jane, immediately requested Passover Pizza as soon as the Feast of Unleavened Bread arrives. Is Passover Pizza a thing? Well, it is now!
I’ll put all of my variations in the recipe card at the bottom of this post.
You likely already have the ingredients on hand to make this delicious wonder of a bread: eggs, whole milk*, olive oil, all purpose flour, salt, and a wee bit of sugar.
*I always use whole milk for this. You can use other milks and it will likely turn out fine. However, I only use whole so I can’t relay any personal experience using alternatives. I buy organic whole milk because it lasts so long in the fridge and that is what my son enjoys in his protein shakes and what I enjoy in my baking.
Place all ingredients in a large sized mixing bowl. Beat with an electric mixer until fully combined and well blended. I use my stand mixer for this and it should only take a minute or two at most.
Spray an 11 x 15 baking pan (click here to see the one I use) with cooking spray and spread dough into pan. Bake at 450 for about 20 minutes, or until just lightly browned.
I love this pan and I have it in robin’s egg blue, too. I’ll be giving a couple of these away at random to folks who subscribe to my free newsletter this week. So if you haven’t signed up already, make sure you do at the red bar at the top of this page. The last two weeks I’ve given away bundt pans and muffin tins. I haven’t decided on next week but it will be something fun!
I also love the way this bread releases from the pan so easily as it bakes. You can cut it with a pizza cutter or even a soft butter knife. The soft, chewy texture is a favorite of everyone.
I tend to cut this in squares but you can cut it however you like.
Here are just two other options that I took some quick pictures of with my phone. On the left is cheesy bread and on the right cinnamon sticks. Both are made after the bread has baked so you could easily bake extra bread today and turn it into either of these tomorrow. I usually slice a pan sized batch of bread in half and make cheesy bread with one half and cinnamon sticks with the other! Both variations and more are included in the recipe card below.
- 3 cups all purpose flour
- 2 teaspoons salt sea salt or kosher
- 1.5 cups whole milk
- 3 eggs
- 2 tablespoons olive oil
- 2 tablespoons sugar
- Place all ingredients in medium mixing bowl. Beat with an electric mixer for about two minutes, scraping down sides if needed. Spray a 11x15 pan with cooking spray. Pour batter into pan and spread to edges.
- Bake at 450 for about twenty minutes, until just very lightly browned.