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Thanks for the PING, Ladies! :)

One “survival skill” and one skill that will save you a lot of money, is very rewarding and will put you on a pedestal with men and children alike is the skill of baking bread.

I use my bread machine all the time; just to make the dough and get it through it’s first rising. I like to mess with it from there...and many “City Slickers” and “Country Bumpkins” alike have a bread machine that’s sitting, neglected, in their cupboard!

This one is so easy, anyone can do it. It’s an old Betty Crocker Recipe called “Casserole Bread.”

Casserole Bread

2 & 1/4 tsp. yeast (this is 1 packet, but it’s cheaper in bulk and more “alive”)
1/2 cup warm water
1/2 cup warm milk
2/3 cup softened butter
2 eggs
1 tsp. salt
3 cups unbleached flour

Put all of the above in your bread machine and use the “Dough” setting. When the dough is done, put the dough in a greased, round, 2 quart casserole dish. Cover and let rise for about 40 minutes, until doubled in size.

Heat oven to 375 degrees. Place on lowest oven rack, so top of bread is in the center of the oven. Bake for 40-45 minutes until the loaf is brown and sounds hollow when tapped. Remove from casserole dish and let cool on a rack. Brush top of bread with melted butter if desired.

Slice into wedges, or slice crosswise for odd-shaped sandwiches, LOL!

Additional ways to make this recipe:

Cheese Casserole Bread: Add 1 cup shredded cheese of your choice and 1/2 tsp. black pepper. (Great way to use up cheese scraps or “nubbins” as we call them.)

Onion-Dill Casserole Bread: Add 1 peeled and grated small onion and 1 Tbsp. dried dill weed.

Taco Casserole Bread: Substitute 1/2 cup cornmeal for 1/2 cup of the flour. Stir in 1 cup shredded Pepper Jack cheese and 2-4 Tbsp. chopped green chilies, drained. (Be uber-frugal; reserve the liquid and use that to make up sone of the 1/2 cup water you need to start the recipe.)

Whole Wheat Casserole Bread: Substitute 1 1/2 cups whole wheat flour for 1 1/2 cups unbleached flour.