Crusty Casserole Bread Loaf
Crusty casserole bread loaf offers a hearty, crusty exterior with soft interior, perfect for family meals or as a side with soups and stews. Easy to prepare and delicious.
Ingredients
Instructions
- Dissolve yeast in warm water.
- Stir in sugar, salt, softened margarine, and 3 cups of flour.
- Beat at low speed until blended, then beat at medium speed until smooth.
- Mix in the remaining flour by hand or continue mixing all steps by hand.
- Cover the dough and let it rise until doubled in size.
- Stir down the dough.
- Beat the dough for 30 seconds.
- Turn the dough into a greased 1 1/2-quart round casserole dish.
- Bake at 375°F for 50 to 55 minutes until golden brown.
Tips & Substitutions
For best results, ensure your water is warm but not too hot to avoid killing the yeast. If you prefer a different flavor, consider substituting half the all-purpose flour with whole wheat flour for a heartier loaf. Adding herbs like rosemary or thyme can enhance the taste without altering the basic recipe. If you want a softer crust, brush the top of the loaf with melted margarine before baking.
Serving Suggestions
This crusty casserole bread loaf is perfect for serving alongside hearty soups or stews, making it a great companion to dishes like Spicy Cranberry Sauce or Horseradish Roast. You can slice it for sandwiches or serve it warm with butter for a delightful appetizer. Consider pairing it with a fresh salad dressed with Gem Dressing for a complete meal.
Storage & Reheating
Store leftover bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and place it in the freezer, where it can last for up to three months. To reheat, wrap the loaf in foil and bake at 350°F for about 10-15 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Crusty Casserole Bread Loaf contains roughly 493 calories, with 2g protein, 15g carbohydrates, and 49g fat. It is an excellent source of vitamin C (20% of the Daily Value). Note that it is relatively high in sodium, at 1311mg per serving (57% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use instant yeast instead of dry yeast?
Yes, you can substitute instant yeast for dry yeast in this recipe. Use about 1.5 teaspoons of instant yeast for every packet of dry yeast. You can mix it directly with the dry ingredients without needing to dissolve it in water first.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it might be due to inactive yeast or a cold environment. Ensure your yeast is fresh and try placing the dough in a warm area, like near a preheated oven. If all else fails, you can knead in a bit more warm water to help activate the yeast.
Can I make this bread recipe vegan?
Yes, you can easily make this bread recipe vegan by substituting margarine with a plant-based butter alternative. Additionally, ensure that the sugar used is vegan-friendly, as some sugars are processed with bone char.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).