Cheese Casserole Bread

Casserole bread is a yeast bread for people who don’t want to knead. Instead of working the dough on a board, you beat the batter with a mixer, let it rise twice, spread it into a casserole dish, and bake. The result is a round, rustic loaf with an open, airy crumb and a gorgeous golden crust brushed with butter.

A full cup of shredded Swiss cheese (or cheddar, your call) melts into the batter as it bakes, creating rich, cheesy pockets throughout the bread. The ⅔ cup of softened butter makes this exceptionally tender and almost brioche-like in richness. Black pepper adds a subtle bite that pairs naturally with the cheese.

The batter is much wetter and stickier than a standard bread dough. That’s normal. You beat it with a mixer, not your hands. After the first rise, 25 vigorous stirs with a spoon is all it takes to deflate the batter before spreading it into the casserole for its second rise.

Kitchen Tips

• Test readiness after the first rise by pressing a floured finger into the batter. If the indentation stays, it’s ready.
• Place the casserole on the lowest oven rack so the top sits in the center of the oven. This ensures even browning top and bottom.
• The loaf is done when it sounds hollow if you tap the top. This takes 40 to 45 minutes, so don’t pull it early.
• Brush the top with softened butter immediately out of the oven for a soft, glossy crust.

Variations

• Use sharp cheddar instead of Swiss for a bolder cheese flavor.
• Fold in chopped fresh rosemary or chives with the cheese for an herbed version.
• Add crumbled cooked bacon for a cheese and bacon loaf.