No-Knead Casserole Bread
You'll love this cheddar bread made in a casserole dish. It is one of the easiest yeast breads to make. And since it calls for rapid-rise yeast, you don't have to wait long to enjoy it! —Peggy Key, Grant, Alabama
Ingredients
- 2 tablespoons sugar
- 2 packages (1/4 ounce each) quick-rise yeast
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 5-1/2 cups all-purpose flour
- 2 cups water
- 2 tablespoons butter, cubed
- 3/4 cup plus 2 tablespoons shredded cheddar cheese, divided
- 1/4 cup finely chopped onion
Reviews
Great recipe! I omitted the onions, baked it for 45 minutes then covered with foil and baked it for another 10 minutes and it turned out perfectly.
Sadly, this just did not turn out well for me. Honestly, it was more of an epic fail that ended up in the garbage. I baked it as directed, but the inside was still very doughy. I put it back in for 20 more minutes and it was still the exact same inside but outside had browned too much and was super hard. And by that time, we had finished eating the rest of our meal anyway. Be sure to "eat your wheaties" before trying to stir up the dough by hand and I'm pretty sure the loaf weighed a good 43 pounds or so, lol.
This is so good and very easy to make. The first time I made it exactly as the recipe called for. Delicious-nice crust on top and a very dense bread inside. The second time I left out the onion but added some sliced green onions and chives for a bit more color. I also added 1 tsp of dill and 1/4 tsp of garlic powder. We ate almost the entire loaf that night......
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Made this yesterday for the first time. It's a very dense bread, but it was liked by all at dinner. Tastes just as good the next day at room temperature with a bit of butter on it.