Skillet Bread

This is a work in progress...

Skillet Bread Recipe

Tools

  • 1 bowl for wet intredients
  • 1 bowl for dry ingredients/dough
  • 1 dough scrapper

Dry Ingredients

  • 2 teaspoons kosher salt
  • 4 1/2 cups all purpose flour

Wet Ingredients

  • Yeast (2 1/4 teaspoons using Fleischmann's)
  • 2 cups warm water (Between 120 and 130 degrees F)
  • 1 teaspoon of sugar (Not adding this to test the Yeast came out with a better loaf)

Other Ingredients

  • 2 tablespoons olive oil

Instructions

  • In the dry bowl mix together flour and salt.
  • In the wet bowl, add hot water and mix in a bit of the sugar and yeast.  Wait to see if it creates a "head" on it.  If no head then you have a yeast issue. (If you don't use sugar above, just mix the yeast directly into the flour, it seems to work better)
  • Create a crater in the dry bowl ingredients and pour in the water/yeast mixture.
  • Mix well and work the dough until it comes together and becomes elastic.
  • Cover mixing bowl with a towel, and let rise for 1 hour in a warm place. The dough should double in size.
  • After the rising period, scrape the dough out of the bowl on to a floured surface. It's helpful to flour your hands as well.
  • Using as much flour as needed so it doesn't stick, shape the dough into a large disc.
  • Place the disc in a 12 inch cast iron skillet that has been brushed with olive oil.
  • Cover with a towel, and let rise again for 30 minutes.
  • Preheat oven to 400 degrees F.
  • Lightly brush 2 tablespoons of olive oil on the top of the dough.
  • Using a sharp knife, slit the dough in 4 places.
  • Bake for 35 - 40 minutes.
  • Optional: rub the end of a stick of butter on top of loaf immediately after removing from the oven.

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