I got to thinking about this and back in the 1970's, Casserole Bread was one
thing I made quite a lot of. It kept well and was the perfect accompaniment
for soup or a salad. For those who are unfamiliar with it, it is a yeast
bread that requires no kneading. Baked in a casserole and cut in wedges to
serve. It's not a spoon bread but an actual bread. My recipe came from the
Betty Crocker cookbook but it also occurs to me that I most likely do not
have that book any more. It had gotten so ratty from use. I had asked for
a new one and got it but the new one had mostly different recipes in it.

What I liked about the recipe was that it had a basic recipe and many
variations. So you could have plain, add onion, cheese, herbs, etc. Very
quick to fix and I often made it for potlucks because it traveled well and
everyone liked it.

But when I did a search just now, I didn't turn up too many recipes. I see
one that has cottage cheese which I'm pretty sure I didn't use. Most call
for eggs and milk. Not sure I put those in there either. Maybe the milk as
I used to use powdered milk for baking but I don't think that it took eggs.
I also turned up that people are now rediscovering it.

Did you used to make this? Eat this? I'm going to go look and see if I
have the old cookbook and if I do I will post the recipe here. Nope. Do
not have the old book. Might actually have to look for that as it did have
some good recipes in it. I no longer have Mastercook either and I know that
had a lot of the recipes. Not turning up this recipe online. The book that
I do have was I think published around 1986. Yeah, I know I could have
looked. I didn't. It's in pretty crappy shape too. It does actually have
a cheese casserole bread with a dill variation but I think the original
recipe was different.

I did find the recipe online that I have in the book that I have. How's
that for a sentence!? Here it is:

http://books.google.com/books?id=PjP...0bread&f=false

On Wed, 10 Sep 2014 22:35:24 -0700, "Julie Bove"
> wrote:

>My recipe came from the
>Betty Crocker cookbook but it also occurs to me that I most likely do not
>have that book any more. It had gotten so ratty from use. I had asked for
>a new one and got it but the new one had mostly different recipes in it.

You can probably find a used copy of the edition you want he
http://www.abebooks.com/servlet/Sear...ocker+cookbook

WARNING TO BOOKWORMS: ABEBOOKS.COM IS DANGEROUS TERRITORY. ENTER AT
YOUR OWN PERIL.
;-)

--
Bob
www.kanyak.com

"Opinicus" > wrote in message
news
> On Wed, 10 Sep 2014 22:35:24 -0700, "Julie Bove"
> > wrote:
>
>>My recipe came from the
>>Betty Crocker cookbook but it also occurs to me that I most likely do not
>>have that book any more. It had gotten so ratty from use. I had asked
>>for
>>a new one and got it but the new one had mostly different recipes in it.
>
> You can probably find a used copy of the edition you want he
> http://www.abebooks.com/servlet/Sear...ocker+cookbook
>
> WARNING TO BOOKWORMS: ABEBOOKS.COM IS DANGEROUS TERRITORY. ENTER AT
> YOUR OWN PERIL.
> ;-)
>
> --
> Bob
> www.kanyak.com

I got it from Ebay. $19.99 but in very good condition. Listed on Amazon
for a lot less but... Caveat in that some people who bought it said that it
was the wrong edition. I had to think long and hard before I bought. Two
looked familiar. I think that reason is that my mom had the 1969 version.
I ordered the one that said 1969, 1976 (I think). Hopefully it will be the
right one. At least it depicts the bread on the cover.

I have ordered many things from Abe's before. Just have to restrain myself
now. I have an overflowing shopping bag full of unread books. Really must
take the time to put some in the bookcase, seeing as how it is all cleaned
out. I only kept what I really do want to keep and husband's. Prolly need
to go through the cookbooks again. I was gifted with some that I know I
will never use.

Julie, I never made anything called Casserole Bread, but often made Dill Bread,
which sounds like it could be a variation of the recipe you used. It had cottage cheese.
It was very popular around here in the 70s. It was made in a casserole dish, a
2- quart, I think. Yum.

N.

On 9/11/2014 4:49 AM, Julie Bove wrote:
>
> "Opinicus" > wrote in message
> news
>> On Wed, 10 Sep 2014 22:35:24 -0700, "Julie Bove"
>> > wrote:
>>
>>> My recipe came from the
>>> Betty Crocker cookbook but it also occurs to me that I most likely do
>>> not
>>> have that book any more. It had gotten so ratty from use. I had
>>> asked for
>>> a new one and got it but the new one had mostly different recipes in it.
>>
>> You can probably find a used copy of the edition you want he
>> http://www.abebooks.com/servlet/Sear...ocker+cookbook
>>
>> WARNING TO BOOKWORMS: ABEBOOKS.COM IS DANGEROUS TERRITORY. ENTER AT
>> YOUR OWN PERIL.
>> ;-)
>>
>> --
>> Bob
>
> I got it from Ebay. $19.99 but in very good condition. Listed on
> Amazon for a lot less but... Caveat in that some people who bought it
> said that it was the wrong edition. I had to think long and hard before
> I bought. Two looked familiar. I think that reason is that my mom had
> the 1969 version. I ordered the one that said 1969, 1976 (I think).
> Hopefully it will be the right one. At least it depicts the bread on
> the cover.
>
My mother had the 1951 edition of the Betty Crocker. It was the old
three-ring binder style and it was dog tired so she threw it out when
they moved here in 1987. I found a copy on eBay years ago. The bonus
is it came with some handwritten recipes written on notepaper tucked in
the middle. They were also obviously old as the paper was yellowed;
what a nice lagniappe.

Jill

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

On 9/11/2014 10:31 AM, Janet Bostwick wrote:
> 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
>

Yep, I used to make batter bread. One I remember specifically was a
cheese bread. It was baked in a round casserole dish. They all call
for eggs, milk and yeast, but they are quick breads so no need to wait
for rising or punching down the dough. And yes, it turned out a nice
solid loaf of bread that could be cut into slices.

Jill

On Wed, 10 Sep 2014 22:35:24 -0700, "Julie Bove"
> wrote:

> I did find the recipe online that I have in the book that I have. How's
> that for a sentence!? Here it is:
>
> http://books.google.com/books?id=PjP...0bread&f=false

Book.google.com is a mystery to me. How do you print off a recipe or
copy and save it? I had one the other day that I wanted to print, but
couldn't figure out how (other than printing a screen shot). It has
to be easy, but I don't have the patience to figure it out.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 11 Sep 2014 11:11:29 -0400, jmcquown >
wrote:

>On 9/11/2014 10:31 AM, Janet Bostwick wrote:
>> 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
>>
>
>Yep, I used to make batter bread. One I remember specifically was a
>cheese bread. It was baked in a round casserole dish. They all call
>for eggs, milk and yeast, but they are quick breads so no need to wait
>for rising or punching down the dough. And yes, it turned out a nice
>solid loaf of bread that could be cut into slices.
>
>Jill
One small nit to pick. . . a quick bread, by definition, is one that
is leavened with baking soda or baking powder.
Janet US

On Wed, 10 Sep 2014 22:35:24 -0700, in rec.food.cooking, "Julie Bove"
> wrote:

>Did you used to make this? Eat this? I'm going to go look and see if I
>have the old cookbook and if I do I will post the recipe here. Nope. Do
>not have the old book. Might actually have to look for that as it did have
>some good recipes in it. I no longer have Mastercook either and I know that
>had a lot of the recipes. Not turning up this recipe online. The book that
>I do have was I think published around 1986. Yeah, I know I could have
>looked. I didn't. It's in pretty crappy shape too. It does actually have
>a cheese casserole bread with a dill variation but I think the original
>recipe was different.

I have a 1979 edition of the Betty Crocker book and it does have the
Casserole Bread recipe in it. I don't know if posting it here
violates copyright laws though.
Karen

"Nancy2" > wrote in message
...
>
> Julie, I never made anything called Casserole Bread, but often made Dill
> Bread,
> which sounds like it could be a variation of the recipe you used. It had
> cottage cheese.
> It was very popular around here in the 70s. It was made in a casserole
> dish, a
> 2- quart, I think. Yum.
>
> N.

That's casserole bread.

"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.

"sf" > wrote in message
...
> On Wed, 10 Sep 2014 22:35:24 -0700, "Julie Bove"
> > wrote:
>
>> I did find the recipe online that I have in the book that I have. How's
>> that for a sentence!? Here it is:
>>
>> http://books.google.com/books?id=PjP...0bread&f=false
>
> Book.google.com is a mystery to me. How do you print off a recipe or
> copy and save it? I had one the other day that I wanted to print, but
> couldn't figure out how (other than printing a screen shot). It has
> to be easy, but I don't have the patience to figure it out.
>
I don't know and I didn't try this there but most of the time when I have
difficulty printing, I just copy it onto an email and email it to myself.
Or I just jot it down. Unless it is an unfamiliar recipe or has a ton of
steps, most of the time I can make do with the amounts and bake or cook
time. I don't usually need all of the steps.

On Thu, 11 Sep 2014 14:49:29 -0700, "Julie Bove"
> wrote:

>
>"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.

As they are when purchasing any round loaf of bread.
Janet US

On Thu, 11 Sep 2014 14:52:05 -0700, in rec.food.cooking, "Julie Bove"
> wrote:

>
>"sf" > wrote in message
.. .
>> On Wed, 10 Sep 2014 22:35:24 -0700, "Julie Bove"
>> > wrote:
>>
>>> I did find the recipe online that I have in the book that I have. How's
>>> that for a sentence!? Here it is:
>>>
>>> http://books.google.com/books?id=PjP...0bread&f=false
>>
>> Book.google.com is a mystery to me. How do you print off a recipe or
>> copy and save it? I had one the other day that I wanted to print, but
>> couldn't figure out how (other than printing a screen shot). It has
>> to be easy, but I don't have the patience to figure it out.
>>
>I don't know and I didn't try this there but most of the time when I have
>difficulty printing, I just copy it onto an email and email it to myself.
>Or I just jot it down. Unless it is an unfamiliar recipe or has a ton of
>steps, most of the time I can make do with the amounts and bake or cook
>time. I don't usually need all of the steps.

This is the recipe in my Betty Crocker book. They show the cheese
variation. Just omit the cheese and pepper and you have the basic
recipe.
http://www.recipelink.com/msgbrd/boa.../DEC/6777.html

Karen

On 9/11/2014 12:02 PM, Janet Bostwick wrote:
> On Thu, 11 Sep 2014 11:11:29 -0400, jmcquown >
> wrote:
>
>> On 9/11/2014 10:31 AM, Janet Bostwick wrote:
>>> 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
>>>
>>
>> Yep, I used to make batter bread. One I remember specifically was a
>> cheese bread. It was baked in a round casserole dish. They all call
>> for eggs, milk and yeast, but they are quick breads so no need to wait
>> for rising or punching down the dough. And yes, it turned out a nice
>> solid loaf of bread that could be cut into slices.
>>
>> Jill
> One small nit to pick. . . a quick bread, by definition, is one that
> is leavened with baking soda or baking powder.
> Janet US
>
True, and the one I made probably didn't have yeast in it. But the link
you provided called for yeast in most of them. But eggs and milk,
absolutely.

Jill

On 9/11/2014 5:54 PM, Janet Bostwick wrote:
> On Thu, 11 Sep 2014 14:49:29 -0700, "Julie Bove"
> > wrote:
>
>>
>> "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.
>
> As they are when purchasing any round loaf of bread.
> Janet US
>
Yep, like the sourdough bread rounds I buy occasionally. I don't care
if they're not uniformly sized. If you're making sandwiches, cut a few
slices until you get a couple that are the same. Use the unequal ones
for toast or for making breadcrumbs. Oh, I forgot, she can't do that.

Jill

"Karen" > wrote in message
...
> On Wed, 10 Sep 2014 22:35:24 -0700, in rec.food.cooking, "Julie Bove"
> > wrote:
>
>>Did you used to make this? Eat this? I'm going to go look and see if I
>>have the old cookbook and if I do I will post the recipe here. Nope. Do
>>not have the old book. Might actually have to look for that as it did
>>have
>>some good recipes in it. I no longer have Mastercook either and I know
>>that
>>had a lot of the recipes. Not turning up this recipe online. The book
>>that
>>I do have was I think published around 1986. Yeah, I know I could have
>>looked. I didn't. It's in pretty crappy shape too. It does actually
>>have
>>a cheese casserole bread with a dill variation but I think the original
>>recipe was different.
>
> I have a 1979 edition of the Betty Crocker book and it does have the
> Casserole Bread recipe in it. I don't know if posting it here
> violates copyright laws though.
> Karen

You can post as long as you claim the source.

"Janet Bostwick" > wrote in message
...
> On Thu, 11 Sep 2014 14:49:29 -0700, "Julie Bove"
> > wrote:
>
>>
>>"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.
>
> As they are when purchasing any round loaf of bread.
> Janet US

Perhaps. Here, most purchased bread isn't round.

"jmcquown" > wrote in message
...
> On 9/11/2014 5:54 PM, Janet Bostwick wrote:
>> On Thu, 11 Sep 2014 14:49:29 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "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.
>>
>> As they are when purchasing any round loaf of bread.
>> Janet US
>>
> Yep, like the sourdough bread rounds I buy occasionally. I don't care if
> they're not uniformly sized. If you're making sandwiches, cut a few
> slices until you get a couple that are the same. Use the unequal ones for
> toast or for making breadcrumbs. Oh, I forgot, she can't do that.

I can't do...what? And who ****ed in your Cheerios?

"Karen" > wrote in message
...
> On Thu, 11 Sep 2014 14:52:05 -0700, in rec.food.cooking, "Julie Bove"
> > wrote:
>
>>
>>"sf" > wrote in message
. ..
>>> On Wed, 10 Sep 2014 22:35:24 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>> I did find the recipe online that I have in the book that I have.
>>>> How's
>>>> that for a sentence!? Here it is:
>>>>
>>>> http://books.google.com/books?id=PjP...0bread&f=false
>>>
>>> Book.google.com is a mystery to me. How do you print off a recipe or
>>> copy and save it? I had one the other day that I wanted to print, but
>>> couldn't figure out how (other than printing a screen shot). It has
>>> to be easy, but I don't have the patience to figure it out.
>>>
>>I don't know and I didn't try this there but most of the time when I have
>>difficulty printing, I just copy it onto an email and email it to myself.
>>Or I just jot it down. Unless it is an unfamiliar recipe or has a ton of
>>steps, most of the time I can make do with the amounts and bake or cook
>>time. I don't usually need all of the steps.
>
> This is the recipe in my Betty Crocker book. They show the cheese
> variation. Just omit the cheese and pepper and you have the basic
> recipe.
> http://www.recipelink.com/msgbrd/boa.../DEC/6777.html
>
> Karen

Thanks! I think husband and daughter would like it.

On 9/11/2014 7:07 PM, Julie Bove wrote:
>
> "Janet Bostwick" > wrote in message
> ...
>> On Thu, 11 Sep 2014 14:49:29 -0700, "Julie Bove"
>> > wrote:
>>
>>> 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.
>>
>> As they are when purchasing any round loaf of bread.
>> Janet US
>
> Perhaps. Here, most purchased bread isn't round.

You are the one who mentioned casserole bread, which is round. You can
also purchase rounds of bread at most bakeries.

Jill

On 2014-09-11 7:06 PM, Julie Bove wrote:

>> I have a 1979 edition of the Betty Crocker book and it does have the
>> Casserole Bread recipe in it. I don't know if posting it here
>> violates copyright laws though.
>> Karen
>
> You can post as long as you claim the source.


The fact that 90% of what you post consists of lies disqualifies you
from the right to demand citing sources.

On Thu, 11 Sep 2014 14:46:09 -0700, Karen
> wrote:

> On Wed, 10 Sep 2014 22:35:24 -0700, in rec.food.cooking, "Julie Bove"
> > wrote:
>
> >Did you used to make this? Eat this? I'm going to go look and see if I
> >have the old cookbook and if I do I will post the recipe here. Nope. Do
> >not have the old book. Might actually have to look for that as it did have
> >some good recipes in it. I no longer have Mastercook either and I know that
> >had a lot of the recipes. Not turning up this recipe online. The book that
> >I do have was I think published around 1986. Yeah, I know I could have
> >looked. I didn't. It's in pretty crappy shape too. It does actually have
> >a cheese casserole bread with a dill variation but I think the original
> >recipe was different.
>
> I have a 1979 edition of the Betty Crocker book and it does have the
> Casserole Bread recipe in it. I don't know if posting it here
> violates copyright laws though.

Posting it here is fine.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

"jmcquown" > wrote in message
...
> On 9/11/2014 7:07 PM, Julie Bove wrote:
>>
>> "Janet Bostwick" > wrote in message
>> ...
>>> On Thu, 11 Sep 2014 14:49:29 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>> 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.
>>>
>>> As they are when purchasing any round loaf of bread.
>>> Janet US
>>
>> Perhaps. Here, most purchased bread isn't round.
>
> You are the one who mentioned casserole bread, which is round. You can
> also purchase rounds of bread at most bakeries.

That may be. Not too many bakeries around here and even less chance of my
going into one.

On Thu, 11 Sep 2014 18:49:10 -0700, "Julie Bove"
> wrote:

>
>"jmcquown" > wrote in message
...
>> On 9/11/2014 7:07 PM, Julie Bove wrote:
>>>
>>> "Janet Bostwick" > wrote in message
>>> ...
>>>> On Thu, 11 Sep 2014 14:49:29 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>> 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.
>>>>
>>>> As they are when purchasing any round loaf of bread.
>>>> Janet US
>>>
>>> Perhaps. Here, most purchased bread isn't round.
>>
>> You are the one who mentioned casserole bread, which is round. You can
>> also purchase rounds of bread at most bakeries.
>
>That may be. Not too many bakeries around here and even less chance of my
>going into one.

You don't need to go into a bakery to find round loaves of bread.
Winco, Costco, Albertsons, Fred Meyer all sell loaves of round bread
in the regular bread section. Additional loaves may be found in their
bakeries.
Janet US

"Janet Bostwick" > wrote in message
...
> On Thu, 11 Sep 2014 18:49:10 -0700, "Julie Bove"
> > wrote:
>
>>
>>"jmcquown" > wrote in message
...
>>> On 9/11/2014 7:07 PM, Julie Bove wrote:
>>>>
>>>> "Janet Bostwick" > wrote in message
>>>> ...
>>>>> On Thu, 11 Sep 2014 14:49:29 -0700, "Julie Bove"
>>>>> > wrote:
>>>>>
>>>>>> 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.
>>>>>
>>>>> As they are when purchasing any round loaf of bread.
>>>>> Janet US
>>>>
>>>> Perhaps. Here, most purchased bread isn't round.
>>>
>>> You are the one who mentioned casserole bread, which is round. You can
>>> also purchase rounds of bread at most bakeries.
>>
>>That may be. Not too many bakeries around here and even less chance of my
>>going into one.
>
> You don't need to go into a bakery to find round loaves of bread.
> Winco, Costco, Albertsons, Fred Meyer all sell loaves of round bread
> in the regular bread section. Additional loaves may be found in their
> bakeries.
> Janet US

I know that you can get round sourdough. If there are others, I don't know
about them. I don't look for the stuff and that isn't what I normally buy.
But I still stand by what I said. Most bread in the stores isn't round.