Side Dish

This is a recipe my husband has used for the past 40 years. I was pleased to see that BONESFAN had already uploaded, but that person is no longer a SparkUser. The nutrition info on that recipe needed to be changed to reflect the nutrition for each of the individual pieces, not for the entire pan of bread eaten at once. This is traditionally made in the spring for the Days of Unleavened Bread, or also Passover. We have made this with other oils - olive, corn, sesame, coconut, so switch it up if you like the different tastes. We usually make it 1/2 white flour or Unbleached all purpose flour, and half whole wheat. If you choose to make it with all whole wheat flour, you will gain better results by adding a 4th egg and likely need another cup of water. Also, I don't recall if original directions mentioned pulling bread out about halfway in baking time to use a fork or knife to prick holes in the bubbles - this will help them lay back down flat for rest of baking. As I am starting the low carb high fat this year, I plan to experiment making this with gluten free flours to lower carb count. Don't know yet how that will turn out.