Mom's Casserole Bread

"A yeasty, single rise, white bread baked in a casserole bowl. This was my mother's go-to recipe to accompany a hearty soup, stew, or chili. Good for a pot-luck dinner. I've been known to pair it with a strong cheese and nice wine.. for a romantic picnic."
photo by Chef Come Lately photo by Chef Come Lately
photo by Chef Come Lately
Ready In:
1hr 55mins
1 round loaf




  • Using a large bowl, dissolve yeast in warm water.
  • Stir in sugar, salt, softened butter or margarine, and 3 cups of the flour. Blend until smooth.
  • Using a wooden spoon, beat in remaining cup of flour.
  • Cover bowl with wax paper, or plastic wrap. loosely. Not tight. Let bowl sit in warm, dry place , out of a draft, to rise for about 45 minutes. It will more than double in bulk.
  • Again using a wooden spoon, beat down the mixture for about a half minute. Place in a greased glass or ceramic bowl for baking.
  • Bake at 375°F for 50 - 55 minutes.
  • Remove from oven and cool on rack for a few minutes. Pop out of bowl, and let cool a bit more. Serve warm in wedges with butter. or your favorite soup, stew, or chili. Or maybe with a hunk of great cheese and a bottle of wine!

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I love to sing Barbershop Harmony (Sweet Adeline Int.) in addition to a love for road racing and the SCCA community! (google it!) My family's cooking history is rooted in the farm country of Central New York State. Mom knew how to can fresh vegetables from the garden, tap our Maple trees to make homemade syrup, and the value of simple cooking using inexpensive ingredients. Add to that a husband who favors spicy foods and ethnic choices like West Indian, or Asian, and the soul food of the deep south, and my own roots of Germanic and English (is there such a thing?) cooking and our family has a wide variety of favorites plus an adventurous spirit to try new things!
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