Casserole Bread Recipes

NO-KNEAD CASSEROLE BREAD

Steps:

• In a large bowl, mix sugar, yeast, salt, pepper and 2-1/2 cups flour. In a small saucepan, heat water and butter to 120°-130°; stir into dry ingredients. Stir in 3/4 cup cheese, onion and remaining flour, forming a soft dough. Cover with plastic wrap and let rest 10 minutes., Shape dough into a ball; place in a greased 2-qt. round baking dish. Cover with a kitchen towel; let rise in a warm place until doubled, about 20 minutes. Preheat oven to 350°., Bake 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Cool in baking dish 5 minutes before removing to a wire rack to cool., Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature.

ANGIE'S DILLY CASSEROLE BREAD

Steps:

• Soften yeast in warm water; let stand 10 minutes.
• Mix cottage cheese, sugar, butter, 1 teaspoon salt, and baking soda together in a large mixing bowl. Add dill seed, dried onion, egg, and yeast mixture. Mix well. Gradually add flour, about 1/4 cup at a time, stirring well after each addition. If dough seems too sticky, add another tablespoon or 2 of flour.
• Cover bowl with a clean cotton kitchen towel and place in a warm place until double in size, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C). Generously butter a 1 1/2- to 2-quart baking dish.
• Gently stir dough to release bubbles. Transfer to prepared baking dish. Bake in preheated oven until golden brown, about 35 minutes. Remove from oven; brush top with butter and sprinkle on a pinch of salt. Let bread cool 5 minutes before transferring from the baking dish to a cooling rack.

HONEY-OAT CASSEROLE BREAD

Steps:

• In a large bowl, pour boiling water over cereal. Add butter, honey and salt. Let stand until mixture cools to 110°-115°, stirring occasionally. , In a large bowl, dissolve yeast in warm water. Add eggs, oat mixture and 2 cups flour. Beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky). Cover and let rise in a warm place until doubled, about 55 minutes., Punch dough down. Transfer to a greased 1-1/2-qt. round baking dish. Cover and let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 375°. Bake 35-40 minutes or until golden brown. Cool 10 minutes before removing from baking dish to a wire rack to cool. Cut into wedges.

DILLY CASSEROLE BREAD

Steps:

• Soften yeast in water; set aside. In bowl combine cottage cheese, sugar, onion, butter, dill seed, salt, soda and egg. Mix until blended. Stir in yeast. Gradually add flour to form stiff dough. Cover and let rise in warm place for about 1 hour. , Stir down dough. Turn into well-greased 8-in. round baking dish, about 1- to 1-1/2-qt. size. Let rise for 30-40 minutes. Bake at 350° for 35-45 minutes. Brush with additional butter. Cut in wedges.

MOM'S CASSEROLE BREAD

Steps:

• Using a large bowl, dissolve yeast in warm water.
• Stir in sugar, salt, softened butter or margarine, and 3 cups of the flour. Blend until smooth.
• Using a wooden spoon, beat in remaining cup of flour.
• Cover bowl with wax paper, or plastic wrap. loosely. Not tight. Let bowl sit in warm, dry place , out of a draft, to rise for about 45 minutes. It will more than double in bulk.
• Again using a wooden spoon, beat down the mixture for about a half minute. Place in a greased glass or ceramic bowl for baking.
• Bake at 375°F for 50 - 55 minutes.
• Remove from oven and cool on rack for a few minutes. Pop out of bowl, and let cool a bit more. Serve warm in wedges with butter. or your favorite soup, stew, or chili. Or maybe with a hunk of great cheese and a bottle of wine!

CASSEROLE BREAD

Steps:

• Dissolve yeast in warm water in large mixing bowl.
• Add milk, butter, eggs, salt and 1 cup flour.
• Beat on low 30 seconds then on medium 2 minutes.
• Scrape batter from sides of bowl.
• Stir in remaining flour until smooth.
• Cover; let rise in warm place until double (30 minutes). Stir down by beating about 25 strokes.
• Spread evenly in greased 2-quart casserole.
• Cover; let rise until double, about 40 minutes.
• Heat oven to 375 degrees.
• Place loaf on low rack so that top of casserole is in center of oven.
• Bake until loaf is brown and sounds hallow when tapped, 40-45 minutes.
• Immediately remove from casserole.
• Brush top with margarine.
• Cool on wire rack.

CASSEROLE BREAD

Steps:

• 1. Heat oven to 375.
• 2. In a saucepan heat water, milk and oil, until very warm. Measure out flour.
• 3. In a large bowl combine warm liquid and 2 cups of the flour and remaining ingredients.
• 4. Beat 3 minutes at medium speed. By hand stir in remaining flour to make a stiff dough.
• 5. Add a little more if needed to make a stiff dough. But not tough.
• 6. Cover ; let rise in a warm place until light and double in size about 45-60 minutes.
• 7. Grease a 2 quart casserole that is deep and round or a 10 inch bundt pan. Stir down dough, and spoon into casserole.
• 8. Bake for 45-50 minutes- until golden brown and sounds hollow when lightly tapped on the bottom.
• 9. Brush with butter when on the cooling rack. If desired, sprinkle with coarse salt.

FLEISCHMANN'S CASSEROLE CHEESE BREAD

Steps:

• Preheat oven to 375 degrees. Grease 1-1/2 quart baking dish or two 9x5x3-inch loaf pans. (I used ungreased non-stick loaf pans.).
• Scald milk. (To scald, heat milk in non-stick saucepan until milk begins to stick to sides). Add sugar, salt, and butter; mix well. Set aside to cool until lukewarm.
• Pour WARM water into large bowl and add yeast; stir until dissolved.
• Add lukewarm milk mixture, cheese, and flour. Stir until well blended (about 2 minutes).
• Cover and place bowl in warm draft-free area until dough has risen to more than double in size (about 45 minutes).
• Stir batter down. Beat vigorously about 2-1/2 minutes. Pour batter into pan(s).
• Bake uncovered for about 1 hour. Cool slightly, then remove from pan and cool on rack.
• NOTES: Instructions from 1963 yeast pkg - "Dissolve 1 package yeast by stirring into WARM water (105-115 degrees), using amounts specified in recipe. Use dissolved yeast as directed.".