Then I remembered Julia's lovely soup recipe and thought I can fix this right up!
To accompany the soup I made a very easy and delicious loaf of bread ~ simple ingredients to mix, no kneading, 45 minutes to rise and 45 minutes to cook. (picture above)
One - Bowl Wheat Germ Casserole Bread
2 3/4 - 3 1/4 cups unsifted flour, divided ( I use a mix of whole wheat and white flour)
1/2 cup wheat germ
2 packets of dry yeast
2 teaspoons salt
2 tablespoons margarine softened (I used butter)
1 1/3 cups very hot tap water
2 tablespoons molasses (room temperature)
In large bowl (I just used my kitchen aid mixer bowl) throughly mix 1 cup flour, wheat germ, undissolved yeast, and salt. Stir in margarine. Gradually add water and molasses. Beat with mixer 2 minutes at medium speed, scraping bowl occasionally. Stir in enough remaining flour to make stiff batter.
Cover, let rise in warm draft-free place until doubled in bulk, about 45 minutes. Stir batter down, beat vigorously 30 seconds. Turn into greased 1 1/2 quart casserole. Bake at 375 for 45 minutes or until done. (you'll get a hollow sound when tapping on the top) Remove from casserole, cool on wire rack.
I've made it a habit not to use butter on our food (I do cook with it when recipe calls for). My daughter made me laugh though when she asked if we could have the slippery stuff on our bread like we had at the restaurant. Even I can't resist the slippery stuff on homemade warm from the oven bread!