Back in the 1970s people began making no knead casserole breads because they require no hands-on kneading and make less of a mess in the kitchen. Today, people are seeking alternatives to traditional bread kneading due to health restrictions.
This cheese casserole bread recipe makes a wet dough that can be done up by hand or in a mixer. After it’s mixed, the wet dough is allowed to make its first rise. It’s then stirred down and placed in a greased 1.5 quart casserole for its final rising.
Yield: 1 round loaf
Prep Time: 1 hour, 45 minutes
Cook Time: 1 hour
Total Time: 2 hours, 45 minutes
- 1 cup milk, room temperature
- 1 cup warm water
- 2 Tbsp sugar
- 2 tsp salt
- 1 Tbsp active dry yeast (1/2 oz.)
- 1 Tbsp soft butter
- 1 cup grated hard cheese, your choice
- 4-1/2 cups bread flour
- 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.