No-Knead Casserole Bread Source: Quick Cooking "You'll love this cheddar casserole bread, promises Peggy Key of Grant, Alabama. "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!"
SERVINGS 16 CATEGORY Breads METHOD Baked PREP 15 min. COOK 40 min. TOTAL 55 min. 5-1/2 cups all-purpose flour, divided 2 tablespoons sugar 2 packages (1/4 ounce each) quick-rise yeast 1-1/2 teaspoons salt 1/2 teaspoon pepper 2 cups water 2 tablespoons butter 3/4 cup plus 2 tablespoons shredded cheddar cheese, divided 1/4 cup finely chopped onion In a large mixing bowl, combine 2-1/2 cups flour, sugar, yeast, salt and pepper. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in 3/4 cup of cheese, onion and remaining flour; beat until smooth. Turn onto a lightly floured surface; shape into a ball. Place in a greased 2-qt. round baking dish. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 350° for 40-45 minutes or until golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Remove from dish to a wire rack to cool. Yield: 1 loaf. Nutrition Facts One serving: (1 slice) Calories: 199 Fat: 4 g Saturated Fat: 2 g Cholesterol: 10 mg Sodium: 274 mg Carbohydrate: 35 g Fiber: 1 g Protein: 6 g _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
