No-Knead Casserole Bread Recipe

No-Knead Casserole Bread Recipe photo by Taste of Home

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"You'll love this cheddar casserole bread, promises Peggy Key of Grant, Alabama. "It is one of the easiest yeast breads to make. And since it calls for rapid-rise yeast, you don't have to wait long to enjoy it!"

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No-Knead Casserole Bread Recipe

Prep: 15 min. + rising Bake: 40 min.

Yield: 16 Servings

15 40 55

Ingredients

5-1/2 cups all-purpose flour, divided
2 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast
1-1/2 teaspoons salt
1/2 teaspoon pepper
2 cups water
2 tablespoons butter
3/4 cup plus 2 tablespoons shredded cheddar cheese, divided
1/4 cup finely chopped onion

Directions

In a large bowl, combine 2-1/2 cups flour, sugar, yeast, salt and pepper. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in 3/4 cup of cheese, onion and remaining flour; beat until smooth.
Turn onto a lightly floured surface; shape into a ball. Place in a greased 2-qt. round baking dish. Cover and let rise in a warm place until doubled, about 20 minutes.
Bake at 350° for 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Remove from dish to a wire rack to cool. Yield: 1 loaf.

Nutritional Facts 1 serving (1 slice) equals 199 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 274 mg sodium, 35 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as No-Knead Casserole Bread in Quick Cooking January/February 2002, p58

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No-Knead Casserole Bread

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(1-1) of 1 reviews

Reviewed on May. 31, 2011 by marinersgal69

Made this yesterday for the first time. It's a very dense bread, but it was liked by all at dinner. Tastes just as good the next day at room temperature with a bit of butter on it.