I made it in a 5 inch square Pyrex casserole dish and it made 4 thin slices of almost regular sized bread.
I've found that I like this bread better toasted. With butter. And garlic.
Or as part of a BLT. Being a sandwich fiend as I am, I gotta have one every now and then, and this bread totally works.

Not bad. I made it in a souffle dish since I didn't have one of those disposable plastic thingies available. It came out round and easy to remove.

I sliced it lengthwise with a serrated knife into three slices, but the third slice had a hole in the middle. So I toasted it and put on cream cheese on my "bagel".

Well, folks, it's still not bread, its eggy, but it's a helluva lot less messy and much quicker to make than Diet Revolution Rolls (pulling out the mixer, whipping egg whites, etc.), and it satisfies my tummy. I'll try the rest of it in open-faced sandwiches with something.

I tried the rest of the recipe another way, and it was much improved: a slice of "bread", toasted, spread with dijon mustard, mayo, and a good handful of shredded cheese, then broiled, served with sliced tomato. Awesome.

I noticed a lot of people said it was eggy so I decided to try a variation and it worked...use one egg. It comes out a little smaller with less egg taste.

sounds terrific!

I was doubtful about this recipe but I tried it and found that I really like it.
It is so quick and easy to do.
I have it with my breakfast- a slice of quiche, and a slice of flax bread with cream cheese. Yum!

I can't do without this bread. It is so yummy and nutritious!!

I like the yummy, the nutritious however is such a seller for me. As generally yummy and nutritious do not go together in this case they do.

I like it like this. Definitely less eggy, more grainy. I also reduced my cooking time from 3 minutes to 2 when making it this way.
A piece of this bread topped with some avocado and a slice of cheese, popped into the mic. for a few seconds to melt.....Delish.

I'd like to add a word of thanks for this recipe, I've made it several times now and it works really well. I bake it in a rectangular glass butter dish and it comes out perfectly. When I'm grinding my flax seeds, I add a tbsp each of sunflower and pumpkin seeds just before the end and it gives the bread a really nice flavour, plus they're good for us. I know they change the carb count but I cut back elsewhere to make up for it. I like this bread toasted best and even made cinnamon toast with butter, and a sprinkling of both cinnamon and Splenda. It was very good and helped dispel those "I'm feeling hard done by" devils on my shoulder! Thanks again for sharing with us, I'll be staying on track and you get the applause!

I keep trying to figure out the "bread" part of this. I have made it and have a "pancake." Of course, that is because of the glass pie plate I use to nuke it. I cannot get to the bread part, mainly because of the cooking container, I guess. How silly am I?

Are you making anything that is "loaf like" - or are you making single slices?

Thanks for your help .......

Mine turns out like a miniature loaf of bread and I get about 8 little slices. I don't think it will turn out for you using a plate, it's quite a loose mixture and it needs a container with sides. My butter dish is about 6 inches long by 3 inches wide and stands about 2.5 inches high and the bread rises to the top of it. It really is worth the effort to find a more suitable baking dish, one of the most frustrating things for me on Atkins is being allowed to eat butter but having nothing to put it on!!! This bread is the solution! Good luck with it.

OK - I get it ............ I have a couple things that would work .........it is amazing how one can get stuck on such a basic concept ......THANKS!

I make mine in a square microwave safe bowl I got at Target, and it makes two perfect slices like real sandwich bread. Great for the flax pizza too.

Try it even in a regular cereal bowl. If you use one egg instead of two it comes out to be 2 thin slices. If you use 2 eggs, you should be able to get 3-4 really thin ones.