1/2 Photos of Bread En Casserole
1 hr 5 mins
Cooking Beast's Note:
I bake this bread in a round 2.5 liter/quart CorningWare dish. The aroma is buttery, the taste is terrific, and, best of all, you don't have to get your hands dirty. The mixture of white and whole wheat flours makes for a heartier bread, but you could make it with all white as well. This recipe comes from Cooking in a Casserole (1967) by Robert Ackart.
My Private Note
2.5 qua ...
Units: US | Metric
- 1In a warm large bowl, dissolve yeast in warm milk. (Milk can be warmed gently in a sauce pan on range top or in microwave, but not to scalding or you will kill the yeast.).
- 2Slowly add sugar, butter, salt, stirring to dissolve.
- 3Add the flour, one cup at a time, and mix thoroughly with a wooden spoon. The dough should be soft and sticky.
- 4Lightly butter the sides and bottom of the casserole and pour the dough into it.
- 5Cover casserole with a warm cloth, place in a warm place, and allow it to rise until double in size or until it reaches the top of the casserole.
- 6Bake at 325 F for about 45 minutes or until the bread sounds hollow when tapped with a finger.
- 7Remove from the casserole and allow to cool on a wire rack, or cool it off by placing casserole in an empty sink with drain plugged. Very carefully, allow water to trickle into sink and rise very slowly. Take casserole out of water before it reaches the top of the casserole. Serve bread in the casserole dish.
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Nutritional Facts for Bread En Casserole
Serving Size: 1 (1067 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2440.3
- Calories from Fat 573
- Total Fat 63.7 g
- Saturated Fat 34.8 g
- Cholesterol 159.9 mg
- Sodium 5211.4 mg
- Total Carbohydrate 408.2 g
- Dietary Fiber 45.7 g
- Sugars 26.9 g
- Protein 82.5 g