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Crusty Casserole Bread

I had discovered this recipe hand written by my mom on a back page of one of her old cook books the other day.

This looked really interesting and I had to try it. I must say the next time I do this I will shape the dough better on top by gently folding the delicate dough around and under the sides as I'm placing the dough into the casserole dish instead of just pouring it into the bowl. Sam said this was one the Best Tasting breads I've ever made!!! Crusty and delicious!!!

So I want to share her recipe with all of you. I have no idea where she got it. But it must have been in the early 70's after I left home as I never recall her baking this.

 

CRUSTY CASSEROLE LOAF

 

2 pks. Fleishmans Dry Yeast: ( 2 1/4th teaspoons)

2 cups warm water

2 tbls. suger

2 tsp salt

2 tbls. Fleishmans Oleo ( margarine)

4 cups unsifted flour ( I used unbleached better for bread flour)

 

Disolve yeast in warm water in electric mixer bowl.

Stir in sugar, salt, soften margarine and 3 cups flour.

Beat at low speed until blended. Beat at Medium speed until smooth for about 2 minutes.

Scrape beater and beat in rest of flour by hand.

Cover. Let rise in a warm out of draft place until more than doubled about 45 minutes.

Then stir down. Beat vigorously about 1/2 minute.

Turn into a 1 1/2 Qt. greased casserole dish.

Bake in moderate oven 375 degrees for about 50-55+ minutes or until done.

    

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Taken on February 12, 2012