"Janet Bostwick" > wrote in message
...
> On Wed, 10 Sep 2014 22:35:24 -0700, "Julie Bove"
> > wrote:
>
>>I got to thinking about this and back in the 1970's, Casserole Bread was
>>one
>>thing I made quite a lot of.
> snip
>
>
> They are called Batter Bread. Here is a link to quite a few batter
> bread recipes. I can't recall ever making one that didn't have either
> milk or eggs. I never cut them in wedges. They are strong enough to
> be cut into slices.
> http://tinyurl.com/mfokm4v
> Janet US

Hmmm... Well this one says to bake in two loaf pans:

http://busycooks.about.com/od/yeastb...693de-0-ab_mse

I guess the reason they are called casserole bread is that they are baked in
a casserole. When baked like that, you'd have to cut them in wedges or the
pieces would be unequal in size.