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I have a surplus of jelly like chicken stock. I hope to mix it with flour, baking soda and eggs, with some herbs and spices, to make a savoury loaf.

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    So more like soda bread than yeast bread? – Stephie Sep 3 '16 at 6:45
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    It should be fine, but I would suggest warming it slightly so that it is more liquid, so that volume doesn't exceed the liquid amount in recipe, such as soda bread as @Stephie asks. It could work well in a sourdough recipe, or in a savory bread pudding. – Giorgio Sep 3 '16 at 18:01
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    I'm very curious to hear how this turns out. The stock is going to add quite a bit of protein, so I'm not sure you need to further enrich it with eggs. – Tuorg Oct 31 '18 at 0:08
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    I did go ahead and attempt the savory loaf. It needed much less stock than I wanted to use up so from that standpoint it was not a great success. Nor was it all that enjoyable, though I ate it. I may have used more stock than needed and the texture was not so nice. – K. Joyce Nov 7 '18 at 4:52

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