This is a work in progress...
Skillet Bread Recipe
- 1 bowl for wet intredients
- 1 bowl for dry ingredients/dough
- 1 dough scrapper
- 2 teaspoons kosher salt
- 4 1/2 cups all purpose flour
- 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)
- 2 tablespoons olive oil
- 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.