White Casserole Bread Recipe

4 2 1
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White Casserole Bread Recipe

Read Reviews
4 2 1
Publisher Photo
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!
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 40 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 40 min. + cooling

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.
Preheat oven to 350°. Using a sharp knife, make three slashes across the top. Bake 40-45 minutes. Remove from dish to cool on a wire rack. Yield: 1 loaf (16 slices).
Originally published as White Casserole Bread in Country Woman July/August 1995, p36

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Preheat oven to 350°. Using a sharp knife, make three slashes across the top. Bake 40-45 minutes. Remove from dish to cool on a wire rack. Yield: 1 loaf (16 slices).
Originally published as White Casserole Bread in Country Woman July/August 1995, p36

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Joscy User ID: 2694585 6499
Reviewed May. 30, 2013

"I'm an avid baker of yeasdt breads. Will so ebnjoy making this bread! Thank you for sharing. Joscy"

MY REVIEW
pennydeeh User ID: 6036467 25615
Reviewed Feb. 26, 2013

"This bread recipe turned out great. I would add 1/4 cup more flour to the recipe as it was too sticky without it. I will make this bread again."

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