No-Knead Casserole Bread Recipe
"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!"
- 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 [TC: thinking 4.5 cups flour would be best for this recipe; it was originally published at 5.5 cups]
- 2 cups water
- 2 tablespoons butter
- 3/4 cup plus 2 tablespoons shredded cheddar cheese, divided
- 1/4 cup finely chopped onion
- 1. [TC: when you are assigned this recipe, please email PW and I'll fwd you the email exchange from IY regarding back story]
- 2. 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 remaining flour to form a stiff batter. Cover with plastic wrap and let rest 10 minutes.
- 3. Stir down batter; stir in 3/4 cup cheese and onion. 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 [TC: please verify this very short rise time]. Preheat oven to 350°.
- 4. 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. Yield: 1 loaf.
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.
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