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No-Knead Casserole Bread Recipe
No-Knead Casserole Bread Recipe photo by Taste of Home

No-Knead Casserole Bread Recipe

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4.5 2
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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!"
TOTAL TIME: Prep: 15 min. + rising Bake: 40 min.
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + rising Bake: 40 min.
MAKES: 16 servings

Ingredients

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

Nutritional Facts

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.

Directions

  1. 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.
  2. Punch down dough. 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°.
  3. 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.
  4. Freeze option: Securely wrap and freeze cooled loaf in heavy-duty foil. To use, thaw at room temperature. Yield: 1 loaf (16 slices).
Originally published as No-Knead Casserole Bread in Quick Cooking January/February 2002, p58

Nutritional Facts

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.

Reviews for No-Knead Casserole Bread

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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2 Star
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MY REVIEW
Reviewed Sep. 30, 2014

"This is so good and very easy to make. The first time I made it exactly as the recipe called for. Delicious-nice crust on top and a very dense bread inside. The second time I left out the onion but added some sliced green onions and chives for a bit more color. I also added 1 tsp of dill and 1/4 tsp of garlic powder. We ate almost the entire loaf that night......"

MY REVIEW
Reviewed May. 31, 2011

"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."

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