Skillet Bread
Hello good people, whoever you are that might actually read what I write on here, last week I turned in my last final. It was exhilaratingly terrifying! Now I feel like I have this new pressure to have a perfect house because I, "don't have anything else to do,". I have set unrealistic expectations for myself I think, but I'm ready for the summer.
So, for this post it's a bread recipe that can be made in any oven-safe skillet. I made mine in a cast iron. Definitely a recipe to make again and again. With a short list of ingredients, it's perfect for any day.
Ingredients:
2 1/2 teaspoons Instant Yeast
1/2 teaspoon Sugar
1/2 TBSP Table Salt
1 TBSP Coarse Salt
4 1/2 c. All-Purpose Flour
2 c. Water
1/4 c. Olive Oil
3 teaspoons Rosemary (fresh or dried)
1.) In a large mixing bowl combine yeast, sugar and 1/2 cup of water (*Do not use Hot Water as it will kill the yeast. Warm or room temperature is fine). Let the yeast activate for 5 minutes.
2.) To the yeast mixture add table salt, and 1 cup of flour at a time, alternating between adding flour and pouring in the remaining water until all the water and flour has been mixed in.
3.) Gently lifting the dough, pour 1 TBSP of the oil around the dough until it is covered and won't stick to the bottom of the bowl. Cover with a tea towel and let rise for 1 hour.
4.) After it has risen, grease your skillet with a little bit of the olive oil, saving some to drizzle on top. Turn your bowl upside down and gently lead the dough out into the prepared skillet. Shape gently, being careful not to punch it down or knead it. Drizzle with remaining olive oil and sprinkle rosemary on top. Cover again, and let rise another 30 minutes.
5.) After the final rise you are ready to put the dough into the oven. Preheat your oven to 400 degrees. With a sharp, serrated blade (the blade that has the bumps along it), cut an X in the top and sprinkle the coarse salt on top of the loaf. Into the oven for 35 minutes.
I hope you guys enjoy this bread! I really enjoy this! It's great as a side for a soup, it can stand up to a sandwich and would be great with some marinara sauce as a dipping breadstick bread. Enjoy, y'all! I'm glad to be back.
So, for this post it's a bread recipe that can be made in any oven-safe skillet. I made mine in a cast iron. Definitely a recipe to make again and again. With a short list of ingredients, it's perfect for any day.
Ingredients:
2 1/2 teaspoons Instant Yeast
1/2 teaspoon Sugar
1/2 TBSP Table Salt
1 TBSP Coarse Salt
4 1/2 c. All-Purpose Flour
2 c. Water
1/4 c. Olive Oil
3 teaspoons Rosemary (fresh or dried)
1.) In a large mixing bowl combine yeast, sugar and 1/2 cup of water (*Do not use Hot Water as it will kill the yeast. Warm or room temperature is fine). Let the yeast activate for 5 minutes.
2.) To the yeast mixture add table salt, and 1 cup of flour at a time, alternating between adding flour and pouring in the remaining water until all the water and flour has been mixed in.
3.) Gently lifting the dough, pour 1 TBSP of the oil around the dough until it is covered and won't stick to the bottom of the bowl. Cover with a tea towel and let rise for 1 hour.
4.) After it has risen, grease your skillet with a little bit of the olive oil, saving some to drizzle on top. Turn your bowl upside down and gently lead the dough out into the prepared skillet. Shape gently, being careful not to punch it down or knead it. Drizzle with remaining olive oil and sprinkle rosemary on top. Cover again, and let rise another 30 minutes.
The shape doesn't have to be perfect, and you can obviously see above mine was a lumpy disc, sort of...
5.) After the final rise you are ready to put the dough into the oven. Preheat your oven to 400 degrees. With a sharp, serrated blade (the blade that has the bumps along it), cut an X in the top and sprinkle the coarse salt on top of the loaf. Into the oven for 35 minutes.
I hope you guys enjoy this bread! I really enjoy this! It's great as a side for a soup, it can stand up to a sandwich and would be great with some marinara sauce as a dipping breadstick bread. Enjoy, y'all! I'm glad to be back.
Yup, this bread is as delicious as it looks. My attempt at being a food critic: it has a nice form that wont go soggy from delicious ingredients piled on it and the rosemary and coarse sea salt gives it a very robust flavor that is perfect as a side dish or stand alone dipping bread. Break out the marinara sauce and olive oil + balsamic mixtures!
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