Bessie Bell's Casserole Bread

Scald milk in large saucepan (best is 3 quart size). Add sugar, salt, and shortening. Cool to lukewarm. Onto very warm water in small bowl, sprinkle yeast. Stir until dissolved, then stir into lukewarm milk mixture. Mix well. Add flour to milk mixture, all at once, stir until well blended, then stir back and forth with heavy spoon an extra two minutes. Cover pan with cloth and let stand in warm, draft-free place until tripled, approximately one hour. Stir batter down and back and forth 1/2 minute. Turn into well greased round two quart casserole. Smooth top. Bake in 375 degree oven for 1 hour. Brush crust with butter. After 5 minutes, turn out on wire rack to cool.



	Casserole Bread

1 C milk 3 Tbsp sugar 3 tsp salt 1 1/2 Tbsp shortening		1 C warm water 2 pkgs dry yeast (or cakes) 4 1/2 C sifted flour


Scald milk in large saucepan (best is 3 quart size). Add sugar, salt, and shortening. Cool to lukewarm. Onto very warm water in small bowl, sprinkle yeast. Stir until dissolved, then stir into lukewarm milk mixture. Mix well. Add flour to milk mixture, all at once, stir until well blended, then stir back and forth with heavy spoon an extra two minutes. Cover pan with cloth and let stand in warm, draft-free place until tripled, approximately one hour. Stir batter down and back and forth 1/2 minute. Turn into well greased round two quart casserole. Smooth top. Bake in 375 degree oven for 1 hour. Brush crust with butter. After 5 minutes, turn out on wire rack to cool.

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