The Best Casserole Cookbook Ever (9 page)

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6 tablespoons butter, melted, divided, plus extra for the dish

1 cup warm water (105 to 115°F)

2 packages (
¹
/
₄
ounce each) active dry yeast

2 tablespoons plus 1 cup sugar, divided

1 cup milk, scalded and cooled to lukewarm

2 teaspoons salt

4
¹
/
₂
cups all-purpose flour, divided

2 tablespoons ground cinnamon

•••••

1. Generously butter a deep 2-quart casserole. Pour the warm water into a large bowl and stir in the yeast and the 2 tablespoons sugar. Let stand until foamy, about 5 minutes.
   
2. Add the milk, salt, 4 tablespoons of the melted butter, 1 cup of the flour, and
   ¹
   /
   ₂
   cup sugar; beat until smooth. Gradually beat in the remaining flour to make a stiff, satiny, smooth dough.
   
3. Cover with a kitchen towel and let rise until doubled in size, about 45 minutes. Turn out the dough onto a lightly oiled work surface. Divide the dough into quarters. Divide each quarter into quarters again, to make 16 pieces. Cut each of the pieces in half to make 32 pieces total.
   
4. Pour the remaining 2 tablespoons melted butter into a small dish. In another small dish mix the remaining
   ¹
   /
   ₂
   cup of sugar and the cinnamon. Roll each piece of dough first in the butter and then in the cinnamon sugar. Place the dough pieces in the buttered casserole in even layers. Cover with a kitchen towel and let rise in a warm place until doubled in size, about 45 minutes.
   
5. Meanwhile, preheat the oven to 375°F. Bake the bread for 35 to 45 minutes, or until browned and a skewer inserted in the center of the loaf comes out clean. Cool in the casserole for 5 minutes. Invert onto a serving dish and serve warm, pulling apart the pieces.
   

Here’s another version of a healthy bubble bread, which is fabulous served hot from the oven. In the unlikely event that you have bread left over, you can freeze it in plastic bags. Or cut it into cubes and use it in a breakfast strata.

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2 tablespoons butter at room temperature, plus extra for the dish

1
¹
/
₄
cups warm water (105 to 115°F)

1 package (
¹
/
₄
ounce) active dry yeast

2 tablespoons light or dark brown sugar

1
¹
/
₂
teaspoons salt

2 large eggs

1
¹
/
₂
cups whole-wheat flour

2 to 2
¹
/
₂
cups all-purpose flour

¹
/
₂
cup (1 stick) butter, melted

1 cup wheat germ

•••••

1. Generously butter a 2-quart casserole or a 10-inch tube pan.
   
2. Pour the warm water into a large bowl; stir in the yeast and brown sugar. Let stand until foamy, about 5 minutes. Stir in the salt, 2 tablespoons of the softened butter, the eggs, and whole-wheat flour, and beat well. Let rest for 15 minutes, or until the mixture begins to look puffy.
   
3. Add 2 cups of the all-purpose flour gradually, beating to keep the mixture smooth, and adding enough flour to make a stiff dough. Let rest for another 15 minutes.
   
4. Turn out the dough onto a lightly floured surface. Clean and butter the bowl. Knead the dough for 10 minutes, or until smooth and satiny, adding allpurpose flour as necessary to keep the dough from sticking.
   Put the dough into the buttered bowl, turning to coat the dough lightly with butter.
   
5. Cover with a kitchen towel, and let rise in a warm place until doubled in size, about 1 hour. Turn out onto a lightly oiled work surface. Divide the dough into quarters. Divide each quarter into quarters again, to make 16 pieces. Cut each of the pieces in half to make 32 pieces total.
   
6. Pour the melted butter into a small bowl. Pour the wheat germ into another small bowl. Shape each piece of dough into a round ball and roll in the melted butter and then in the wheat germ. Place the dough pieces in the buttered casserole in even layers. Cover and let rise in a warm place until doubled in size, 45 minutes to 1 hour.
   
7. Meanwhile, preheat the oven to 375°F. Bake the bread for 35 to 45 minutes, or until a skewer inserted in the center of the loaf comes out clean. Cool in the casserole for 5 minutes, then invert onto a serving dish. To serve, pull apart with forks.
   

This bread is perfect with a soup or salad. There are many variations on bubble bread, which is also known as “monkey bread.” Here, little balls of yeast dough are rolled in honey and mustard and piled into a baking pan to rise and bake.

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4 tablespoons butter, melted, plus extra for the dish

1 cup warm water (105 to 115°F)

2 packages ( ounce each) active dry yeast

2 tablespoons sugar

1 cup milk, scalded and cooled to lukewarm

2 teaspoons salt

2 tablespoons olive oil

4
¹
/
₂
cups all-purpose flour, divided

¹
/
₄
cup honey

¹
/
₄
cup Dijon mustard

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1. Generously butter a deep 2-quart casserole. Pour the warm water into a large bowl and stir in the yeast and sugar. Let stand until foamy, about 5 minutes.
   
2. Add the milk, salt, olive oil, and 1 cup of the flour; beat until smooth. Gradually beat in the remaining flour to make a stiff, satiny, smooth dough.
   
3. Cover with a kitchen towel and let rise until doubled in size, about 45 minutes. Turn out the dough onto a lightly oiled work surface. Divide the dough into quarters. Divide each quarter into quarters again, to make 16 pieces. Cut each of the pieces in half to make 32 pieces total.
   
4. Mix the honey and mustard in a small dish. Roll each piece of dough in the honey and mustard mixture. Place the dough pieces in the buttered casserole in even layers. Drizzle with the 4 tablespoons of melted butter. Cover with a kitchen towel and let rise in a warm place until doubled in size, about 45 minutes.
   
5. Meanwhile, preheat the oven to 375°F. Bake the bread for 35 to 45 minutes, or until browned and a skewer inserted in the center of the loaf comes out clean. Cool in the casserole for 5 minutes. Invert onto a serving dish and serve warm, pulling apart the pieces.
   

The caraway gives a distinctive flavor and texture to this cheesy batter bread, which is a no-knead, yeast-raised bread. Baked in a straight-sided 3-quart soufflé dish, it is very attractive.

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1
¹
/
₂
cups warm water (105 to 115°F)

2 packages (
¹
/
₄
ounce each) active dry yeast

3 tablespoons dark brown sugar

1
¹
/
₂
teaspoons salt

2 large eggs, at room temperature

1 cup rolled oats, quick-cooking or old-fashioned

3
¹
/
₂
cups all-purpose flour, divided

2 cups shredded Cheddar cheese

3 tablespoons caraway seeds

Melted butter for brushing the loaf

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1. In a large bowl, dissolve the yeast in the warm water. Stir in the sugar, salt, eggs, and oats.
   
2. Add 1
   ³
   /
   ₄
   cups of the flour and beat with an electric mixer for 2 to 3 minutes until the dough is very smooth. Cover with a kitchen towel and let rest for 5 minutes.
   
3. Add the cheese, caraway seeds, and 1 more cup flour and beat until well blended. Work in the remaining
   ³
   /
   ₄
   cup flour until it is no longer visible in the dough.
   
4. Cover and let rise in a warm place until doubled, about 30 minutes.
   
5. Stir down the dough and turn out into a greased 3-quart deep casserole or soufflé dish or two 8
   ¹
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   ₂
   -by-4
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   ₂
   -inch loaf pans. Cover and let rise for 45 minutes to 1 hour, or until the batter reaches the top of the pan.
   
6. Meanwhile, preheat the oven to 350°F. Bake the bread for 45 minutes to 1 hour for the large round bread, or 35 to 40 minutes for the 2 loaves. Remove from the dish or pans and cool on a rack. Brush with melted butter.
   

Loaded with lots of flavors and textures, this no-knead bread can enhance almost any meal. It’s perfect with a Mediterranean-style dinner. For the main course, choose a lasagna, pasta, or a Moroccan beef tagine.

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¹
/
₂
cup warm water (105 to 115°F)

2 packages (
¹
/
₄
ounce each) active dry yeast

1 tablespoon sugar

1 teaspoon salt

2 tablespoons butter

1
¹
/
₂
cups milk, scalded and cooled to lukewarm

1 large egg, beaten

4 cups all-purpose flour

¹
/
₄
pound sharp Cheddar cheese, cut into
¹
/
₂
-inch cubes (about 1 cup)

20 pitted mixed green and black olives (preferably kalamata for the black), halved

¹
/
₂
cup pine nuts

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1. In a large bowl, combine the warm water, dry yeast, sugar, salt, butter, milk, and egg. Let stand for 5 minutes, or until the mixture begins to bubble.
   
2. Stir in the flour a little at a time until a very stiff batter forms. Beat with an electric mixer for 2 minutes. Cover with a kitchen towel and let stand for 15 minutes.
   
3. Stir in the Cheddar cheese, olives, and pine nuts. Butter a 3-quart round casserole or two 9-by-5-inch loaf pans. Turn the batter into the casserole or pans. Let rise for 45 minutes, or until the batter reaches the top of the dish or pans.
   
4. Meanwhile, preheat the oven to 375°F. Slash the top of the bread diagonally a few times with a sharp knife. Bake the 9-by-5-inch loaves for 35 to 40 minutes or the large loaf for 55 to 60 minutes, or until a wooden skewer inserted in the center of the loaf comes out clean and dry. Remove from the dish or pans and cool on a rack.
   

Dating back to eighteenth-century England, a classic Sally Lunn is a slightly sweet, cakelike bread that is great for breakfast or brunch. Originally it was baked as a large bun, split horizontally, and slathered with thick clotted cream.

•••••

1 cup warm water (105 to 115°F)

2 packages (
¹
/
₄
ounce each) active dry yeast

¹
/
₄
cup sugar

1 cup milk, scalded and cooled to room temperature

5 cups all-purpose flour, divided

2 large eggs, lightly beaten

¹
/
₃
cup butter, melted

1
¹
/
₂
teaspoons salt

Ground cinnamon for sprinkling

•••••

1. In a large bowl, combine the water, yeast, and sugar. Mix well and let stand for 5 minutes, or until foamy. Stir in the milk and 2 cups of the flour and beat until smooth.
   
2. Beat in the eggs, butter, and salt and add enough flour to make a stiff, smooth dough (you may not need to add all of the flour).
   
3. Cover with a kitchen towel and let rise in a warm place until doubled in size, about 1 hour.
   
4. Generously butter a deep 2
   ¹
   /
   ₂
   -quart casserole or a 10-inch tube pan. Sprinkle the inside generously with cinnamon so the entire surface is dusted.
   
5. Stir down the batter and transfer to the casserole. Let rise in a warm place until the batter is within 1 inch of the top of the pan, about 45 minutes.
   
6. Meanwhile, preheat the oven to 350°F. Bake the bread for 45 minutes, or until a skewer inserted in the center of the loaf comes out clean and dry. Turn out of the casserole and serve hot.
   

Honey brings out the nutty flavor of whole wheat in this bread. You will need 1 large or 2 smaller casseroles for this bread. A dish with straight sides, such as a soufflé dish, works best.

•••••

1 cup milk

¹
/
₂
cup (1 stick) butter

¹
/
₂
cup honey

2 teaspoons salt

1 cup warm water (105 to 115°F)

2 packages ( ounce each) active dry yeast

1
¹
/
₂
cups whole-wheat flour

4 cups bread flour or all-purpose flour