Baked Bread Stew
"From Casseroles by Sebastian Dickhaut. "When the weather turns cold, mountain peasants keep this hearty 'stew' in the oven. It's just the thing for those gray winter days." This recipe requires the bread to sit out overnight, so plan ahead!"
- Ready In:
- 1hr 35mins
- Ingredients:
- 8
- Yields:
-
1 casserole
- Serves:
- 4
ingredients
- 1⁄2 loaf rye bread
- 6 ounces onions
- 2 tablespoons butter
- 1 quart chicken stock
- 6 ounces appenzell cheese or 6 ounces swiss cheese
- 1 bunch fresh chives
- pepper
- butter, for greasing casserole dish
directions
- The day before serving, cut rye bread into thin slices. Lay out slices side by side and let dry overnight.
- The day of serving, peel onions and cut into rings. Heat butter, add onions and braise over low heat until translucent. Add stock and simmer for 20 minutes.
- In the meantime, cut cheese into small cubes. Wash chives and snip them. Preheat oven to 350*F.
- Arrange one layer of bread on the bottom of a buttered, ovenproof, deep casserole dish. Sprinkle with some of the cheese cubes and chives, and season with pepper.
- Add enough onion stock just to cover this layer and continue layering the ingredients as above. Finish with a layer of cheese. Add enough onion stock just to cover it.
- Bake stew for 50 minutes until a golden brown crust has formed.
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Reviews
-
I really wanted to like this since we love rye bread. I followed the recipe exactly except used green onion instead of chives. It looked beautiful when it came out of the oven and smelled great. Unfortunately, it was way too salty and the two lower layers of bread turned to a mushy mess. We weren't sure how it was supposed to turn out or how to eat it, but we ended up putting it in bowls and eating it with a spoon. I probably will not make this again.
Tweaks
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I really wanted to like this since we love rye bread. I followed the recipe exactly except used green onion instead of chives. It looked beautiful when it came out of the oven and smelled great. Unfortunately, it was way too salty and the two lower layers of bread turned to a mushy mess. We weren't sure how it was supposed to turn out or how to eat it, but we ended up putting it in bowls and eating it with a spoon. I probably will not make this again.
RECIPE SUBMITTED BY
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