Back in the 1970s people began making no knead casserole breads because they required no hands-on kneading and made less of a mess in the kitchen. Today, people are seeking alternatives to traditional bread kneading due to health restrictions and time restrictions.
This cheese casserole bread recipe makes a wet dough that can be done up by hand or in a mixer. After it is mixed, the wet dough is allowed to make its first rise. It is then stirred down and placed in a greased 1.5 quart casserole for its final rising.
- 1 cup milk (room temperature)
- 1 cup water (warm)
- 2 Tbsp sugar
- 2 tsp salt
- 1 Tbsp yeast (1/2 oz, active dry)
- 1 Tbsp butter (softened)
- 1 cup cheese (grated hard cheese of your choice)
- 4 1/2 cups flour (bread)
- Mix milk, water, sugar, salt, and yeast in large bowl until yeast is dissolved. Stir in butter and cheese. Stir in flour, one cup at a time. Cover bowl with plastic wrap or clean kitchen towel and let dough sit in warm, draft-free place for 45 minutes.
- Uncover dough and stir down. Stir or beat for about 30 seconds. Place dough in greased 1-1/2 quart casserole. Cover and let rise in warm, draft-free place for about 30 minutes or until double in size.
- Bake bread at 375 degrees F for about 1 hour or until bread is done. Carefully turn bread out of casserole dish and let cool on rack.
Bread Baking Tips:
Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
To keep bread soft, store in a plastic bag.
Store flour properly to keep it from spoiling.
Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
Store shredded cheese in the freezer to prevent it from molding.
Spraying loaves with water while they bake will produce a crispy crust.
Brush loaves with egg white before baking to produce a shiny crust.
Brush loaves with milk before baking to produce a dark, shiny crust.
Brush loaves with butter immediately after baking to produce a soft crust.
Use bottled water instead of tap water to make your breads. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||2 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||1 g|