skillet bread

Soft and Fluffy Skillet Bread Recipe

Cups lukewarm water (95-100 degrees F)

Tablespoons sugar

active-dry yeast

Cups flour

milk

salt

olive oil (plus a little extra)

Activate the yeast by combining the water, sugar, and yeast. Mix with a spoon, and let it sit undisturbed for 5-10 minutes.

Mix together the flour, salt, and powdered milk in large bowl.

When yeast is activated (foamy and cloudy-looking), add to flour mixture. Give it a rough stir with a fork and add 1 tablespoon of olive oil.

Continue stirring with fork until firm enough to remove from bowl. Place dough onto lightly-floured surface.

Knead dough for 5 minutes. It will remain slightly sticky and oily-feeling. Add only enough additional flour to keep from sticking to counter while kneading.

Form into a ball and place into a bowl. Rub ball of dough with a small amount of olive oil.

Cover bowl with plastic wrap and set somewhere warm (or at least not cool). Leave it alone to proof for 1 hour.

Remove from bowl and knead for additional 2 minutes.

Use paper towel or brush to coat a little olive oil on 8-inch, nonstick, smooth skillet. Rub a little more oil on underside of skillet lid.

Place dough into skillet. Gently spread dough to fill the entire diameter of the pan.

Cover skillet with lid and put in warm place to proof for 15 more minutes.

Place an upside-down cast iron skillet (or similar) over stove burner. Turn burner to medium/low heat, and let cast iron warm up for a few minutes.

Set covered skillet with dough on top of warm cast iron. Let it cook undisturbed for 10 minutes. Then carefully turn over the dough, re-cover pan, and cook additional 5 minutes.

Remove lid, and remove pan from heat. Cover entire skillet with a towel, and leave undisturbed for 20-30 minutes to cool.

Remove bread from pan. Cut with bread knife and serve.

Loaf of soft and fluffy skillet bread that bakes in a cast iron skillet

Skillet Bread

water

honey

dry yeast

olive oil

½ bread flour

In the bowl of a stand mixer fitted with the dough hook, stir the water, honey, and yeast together.

Let mixture sit for 5-10 minutes, or until foamy.

Add 2 ½ cups of flour, olive oil, and salt.

Knead on low, continuing to add flour 1/4 cup at a time until it forms a soft, smooth dough that clears the sides of the bowl.

Once it forms the dough, continue to knead for 5 minutes on low.

Cover and let rise for 30 minutes.

Form the dough into a tight ball and place in a cast iron skillet. I use a 12&quot; skillet.

Cover and let rest for 30 minutes.

Toward the end of the second rising time, set your oven rack to the lower middle position and preheat oven to 400F.

Just before you place the bread in the oven cut two slits width-wise and one lengthwise.

Bake for 12-20 minutes. The bread will brown quickly toward the end of the baking time, so keep an eye on it.

OPTIONAL: I brush a little melted butter over the baked bread and sprinkle sea salt on top.

Quick and easy, step-by-step, photo illustrated recipe for making this old fashioned Biscuit Bread.

Biscuit Bread

Self-Rising Flour

Milk

Vegetable Oil

Mix well with a sturdy spoon until fully combined.

Heat your skillet, then add a light amount of oil to coat the bottom.

Spread the batter out evenly, just to the edges of the skillet.

Bake at 400F degrees for 18-20 minutes or until golden brown.

When done, remove from oven and place on wire rack to slightly cool.

Pre-heat oven to 400F degrees.

Hi Steve, Even though I am a great grandmother now I remember, when my mother would be “laid up” usually after having a baby, at home, my daddy was responsible for seeing that we children were fed. He never learned to make biscuits, but he always made, what he called, batter bread. I loved it!  I also love to see your recipes. they look so good!  Looks like old timey country cooking. I also love the fact that you are a Christian  and not ashamed to show it. God bless you. Keep up the good works.

Thank you so much for this wonderful recipe!  I did a search for hoe cake and your recipe is just what I was looking for.  I had bread like this many years ago and am so happy that I found your recipe and can now make it for my family!  We love it!  I do add garlic salt to it in the bread and also the top and the bottom.  It gives it an extra burst of flavor.

Skillet Biscuit Bread is, as the name implies, a biscuit. It&#039;s just one big biscuit! Fried in a skillet on the stovetop, it&#039;s crispy on the outside and tender and flaky on the inside. It&#039;s delicious!

Skillet Biscuit Bread

All-purpose flour

Baking powder

tsp Salt, fine ground

Heavy Whipping Cream (Also known

tbsp Ghee or other fat

In a large bowl, whisk the dry ingredients together.

Make a well in the dry ingredients, and add 1 cup of the cream.

Mix the dry and wet ingredients together until a shaggy dough forms. If the dough is dry, add additional cream up to the remaining half cup.

Place the ghee in a skillet set to medium heat on the stovetop.

While the ghee is melting, turn the dough out onto a floured surface and shape it into a large biscuit that is slightly smaller than the diameter of the skillet.

Once the ghee is melted, place the shaped dough gently down into the skillet. Using a large spatula can help with this step.

Cover the skillet with a lid that has vents or slightly tilt the lid to allow the steam to escape.

After 15 minutes, check the bread. Make sure that the underside is browning. If the bread appears to be browning too quickly, lower the heat to low. Recover the skillet and allow the bread to cook for an additional 5 minutes.

Remove the lid and using a large spatula, flip the bread over and allow the underside to turn golden brown. This can take approximately 5 minutes.

Turn off the heat and transfer the biscuit to a serving plate using a large spatula. Serve while warm by tearing off the desired portions.

You can eat the skillet biscuit bread plain or with various toppings, including butter, honey, or molasses or a combination of butter mixed with honey or molasses. Jam also makes for a tasty topping.

Skillet biscuit bread is best eaten when made, but you can store leftovers in the refrigerator well-wrapped for 2 to 3 days, or in the freezer well-wrapped in a freezer-proof bag for 2 to 3 months. Rewarm by placing it in a 200°F (93°C) oven until heated through.

https://www.youtube.com/watch?v=A2nS3GwlO9Q

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How to Make Skillet Biscuit Bread - No Oven, No Yeast, No Eggs - Stovetop Hoecakes Recipe

You don&#39;t have to me a master baker to conquer this easy and delicious Skillet Bread! So simple yet satisfying.

Skillet Bread Recipe

water (342 grams, warm (105-110°F))

granulated sugar (25 grams)

active dry yeast (7 grams (1 envelope))

unsalted butter (28 grams, melted and cooled (¼ stick))

honey (22 grams)

kosher salt (3 grams)

all-purpose flour (420 grams, plus more as needed)

Whisk

Whisk the water and sugar together in the bowl of a stand mixer (or a regular bowl if you’re mixing the dough by hand).

Bloom

Sprinkle the yeast on top then let it bloom for 5 minutes.

Stir

Stir in the butter, honey, and salt, then gradually stir in 3½ cups of the flour.

Knead

Knead in the bowl of a stand mixer fitted with the dough hook for 5-6 minutes, sprinkling in a bit a flour if it’s still sticking to the sides. Don’t add too much flour or the bread will be thick and heavy. Or if kneading by hand, knead for 8-10 minutes, adding a light dust of flour when it gets too sticky to handle. The dough should still be tacky but not wet.

Rise

Form the dough into a ball then place it in a large bowl and cover it with plastic wrap. Let rise at room temperature for 2 hours, or until it has doubled in size.

Preheat

Preheat oven to 400°F and spray an 8-inch cast iron skillet with nonstick spray. Set aside.

Roll

Sprinkle some flour onto a clean work surface, then turn the dough out on top and knead it a few times. Tuck the ends into itself and form it into a ball.

Press

Place it into the prepared pan then gently press the dough out into the pan and cut the top with a very sharp knife into whatever design that you prefer.

Bake

Bake for 20-25 minutes, or until the top is golden brown. Let it rest for at least 15 minutes before slicing and serving with room temperature butter and honey, if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1673389849/eolnok6kgirt6wyula1x.mp4

Skillet bread is mouth-wateringly delicious and so easy to make. Baking bread has never been easier–you only need a few ingredients, a cast iron skillet, and bit of time!

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Top 6 skillet bread recipes from across the web

The most viewed skillet bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Skillet Bread Recipe

The most viewed skillet bread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine