Prep 1 hr 40 mins
Cook 40 mins
An easy, no knead recipe. Been with me for years but I can't tell you where it came from. Preparation time includes time for the bread to rise twice.
- 1 (1/4 ounce) package dry yeast
- 1⁄2 cup warm water
- 1⁄2 cup warm milk (scald then cool)
- 2⁄3 cup butter or 2⁄3 cup margarine, softened
- 2 eggs
- 1 teaspoon salt
- 3 cups flour
- Dissolve yeast in warm water in large mixing bowl.
- Add milk, butter, eggs, salt and 1 cup flour.
- Beat on low 30 seconds then on medium 2 minutes.
- Scrape batter from sides of bowl.
- Stir in remaining flour until smooth.
- Cover; let rise in warm place until double (30 minutes). Stir down by beating about 25 strokes.
- Spread evenly in greased 2-quart casserole.
- Cover; let rise until double, about 40 minutes.
- Heat oven to 375 degrees.
- Place loaf on low rack so that top of casserole is in center of oven.
- Bake until loaf is brown and sounds hallow when tapped, 40-45 minutes.
- Immediately remove from casserole.
- Brush top with margarine.
- Cool on wire rack.
A nice no knead recipe. It had the texture of cornbread, but it still made a nice bread to go with dinner.