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White Casserole Bread Recipe

This bread won a blue ribbon when I entered it in a competition at a local fair. No matter how many times I prepare it, friends and family always proclaim it a winner!

This recipe is:

Diabetic Friendly

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White Casserole Bread Recipe

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

Yield: 16 Servings

15 40 55

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°)
1 tablespoon sugar
1/2 teaspoon salt
2-1/2 to 3 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in water. Add sugar, salt and 1-1/2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Shape into a round loaf and place in a greased 1-qt. baking dish. Cover and let rise until doubled, about 30 minutes.
Using a sharp knife, make three slashes across the top. Bake at 350° for 40-45 minutes. Remove from dish to cool on a wire rack. Yield: 1 loaf (16 slices).

Nutritional Facts One slice equals 90 calories, trace fat (0 saturated fat), 0 cholesterol, 73 mg sodium, 21 g carbohydrate, 0 fiber, 3 g protein. Diabetic Exchanges: 1 starch.

Originally published as White Casserole Bread in Country Woman July/August 1995, p36