A savory pot of soup or stew bubbling along on the stovetop and a loaf of bread baking in the oven, and what do you have?
The answer to the unending what’s for dinner question, that’s what.
We kitchen wizards only need to figure out what to put in the pot, and then Marysville cook JoAnn Hartle pulls the rest of the production together for us with a dishy bread recipe.
“Saw the SOS for a casserole bread,’’ she writes. “I’ve been busy packing because we finally sold our house because my husband wants to retire. We girls never get to retire, do we?
“”So … I happened to be putting my cookbooks in a box and noticed a bread cookbook published by Better Homes and Gardens in 1973. I’ve had it a while, and it’s dog-eared and, of course, had lots of Forum recipes tucked in here and there throughout. Love the Forum!”
Winding up, JoAnn mentions, “Fall is here and homemade breads, casseroles and soups seem to be the most satisfying foods.’’
Now let’s get right to the bread:
Cheese casserole bread
21/2cups all-purpose flour, divided
1/4cup grated Parmesan cheese
2tablespoons snipped parsley
1package dry yeast
1/4 teaspoon baking soda
1cup cream-style cottage cheese
1/3 cup water
2tablespoons butter or margarine
1egg
In a large mixing bowl, combine 1 cup of the flour, Parmesan cheese, parsley, yeast and baking soda; set aside. In a saucepan, heat together the cottage cheese, water and butter just until warm (115 to 120 degrees), stirring constantly to melt the butter. Add to the flour mixture.
Add the egg and beat at low speed with electric mixer for 30 seconds, scraping sides of the bowl. Beat 3 minutes at high speed. By hand, stir in remaining flour. Turn dough into a greased bowl.
Cover bowl and let rise until double. Stir down. Spread dough in a greased 1-quart casserole dish. Let rise until nearly doubled, then bake at 350 degrees for 50 to 55 minutes. Cover top with foil if bread browns too quickly. Remove from casserole and cool.
Makes 1 loaf.
Now that we’re well and truly into the soup/stew season around here, anybody else out there have a good go-with bread recipe to share? If so, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
The next Forum will appear in Monday’s Good Life section. Meanwhile, Happy Halloween!
