soft 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.

The ultra-soft enriched dough we use provides a texture unlike any other, one that will have the whole family reaching for seconds the moment they take that first bite. Flaky, soft, and slightly sweet; these salted honey butter rolls are what dreams are made of.

Salted Honey Butter Rolls

tsp sugar

2¼ tsp red star active dry yeast

tbsp honey

tbsp unsalted butter, softened

bread flour OR all purpose flour (plus a bit more if needed)

tsp sea salt flakes

tbsp unsalted butter, melted

Heat milk to 110°-115°F. Add white granulated sugar and yeast. Set aside for about 10 minutes to let the yeast activate (it should rise and get foamy).

Meanwhile, add egg, softened butter, and honey to your stand mixer and combine ingredients.

Once yeast has activated add it to your stand mixer and combine with other wet ingredients.

With stand mixer on the lowest speed setting, begin adding flour (and sea salt flakes) one spoonful at a time. The dough will start out sticky, but as the gluten develops it will take on a more elastic springy texture. Knead the dough with your stand mixer for an additional 3-5 minutes after all flour has been added.*If the dough still seems sticky (you should be able to poke at it without it leaving residue) gradually spoon in an additional ¼ cup of flour.

After kneading the dough for a few minutes cover your stand mixer&#039;s bowl with plastic wrap and let it rest for 30 minutes (or up to a couple hours).

While the dough is resting lightly grease a 12x18 or 9x13 nonstick rectangle pan or dish. Prepare salted honey butter in a small mixing bowl, melt and combine honey, butter, and sea salt flakes.

After you have given the dough time (30 minutes) to rest and rise a bit remove it from mixing bowl. Divide the dough into 24 equal portions and lightly coat rolling pin with flour. Roll dough flat and even about ¼ inch thick. Lightly brush rolled dough with salted honey butter using a pastry brush and then roll it up (see picture or video) and place it in greased baking dish.(I typically divide the dough into 4 equal parts, then divide each quarter into thirds. Then I cut each third in half.) Just try to keep the sizing even! *if you want bigger rolls feel free to change your portion size, but anticipate a different bake time!

Evenly space rolls on prepared baking dish leaving room for them to proof and expand. Cover baking dish with plastic wrap or wet towel and leave it to rise in a warm area for about 2 hours. This proofing time is essential for rolls to become airy and light, so don&#039;t cut it short! Set a timer for an hour and a half to preheat your oven.  This gives your oven half an hour to preheat while bread is still proofing*) Preheat the oven to 350° F with convection on. (You can absolutely make these rolls in a conventional oven without convection. Just keep an eye on the bread because the cook time will change a bit.  They usually bake for 8-10 minutes with convection on,  it might be closer to 12 minutes without convection.  You might also need to rotate the pan halfway through to get an even bake*)

Rolls should double in size and be touching. Gently brush salted butter on the rolls lightly coating all the visible areas.

Transfer rolls to the oven and bake for 10-15 minutes until the top of bread looks evenly  golden brown across the top.

When rolls are ready to come out of the oven brush them with remaining honey butter one last time and sprinkle with sea salt flakes - EAT &amp; ENJOY!

 🥪❤️🙌 This sandwich bread is soft, fluffy, and light. It’s made with a secret ingredient that keeps it moist and fluffy — oatmeal! It’s the perfect bread for a PB&amp;J or grilled cheese sandwich!

Soft and Fluffy Sandwich Bread

water

oats

flour flour

water (from the tap, not hot and not cold)

canola or vegetable oil

brown sugar (packed)

yeast

Boil

In a small bowl, pour boiling water over oatmeal, stir to combine. Set aside and let cool until temperature reaches about 130F, about 15 minutes. (I use Red Star Platinum Yeast which necessitates this temperature; allow mixture to cool to the ~100F range for other types of instant dry yeast, or to package directions).

Combine

To the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl and knead by hand for about 10 minutes), combine flour, 1/4 cup water, oil, brown sugar, instant dry yeast, and cooled oatmeal.

Knead

Knead for 5 to 7 minutes on low speed, or until a moist, shaggy dough forms. The dough is fairly moist and sticky, but resist the temptation to add additional flour, unless it's so moist that it won't combine. Conversely, if it's too dry, add up to one-quarter cup water. Erring on the side of too moist is always preferable to dry in bread-making.

Rise

After kneading, turn the dough out into a large, greased bowl, cover with plasticwrap, and let it rise in a warm, draft-free place for about 90 minutes, or until doubled in size. Create a warm environment by preheating your oven for 1 to 2 minutes to 400F, then shutting it off. This creates a 90F-ish warm spot. Slide the bowl in and wait while the yeast works. Just make sure your oven is off.

Shape

After the dough has doubled, punch it down, turn it out onto a floured surface or Silpat and knead it for about 3 minutes. With your fingers, shape it into a 10-inch by 6-inch rectangle, just eyeball it. The long side should be slightly longer than the baking pan. Then, fold the short sides in so that dough is about 8 inches in length. Roll to form a tight cylinder. There's not much to roll, about 3 turns. Optionally, when rolling, sprinkle with cinnamon, nutmeg, ground ginger. Or go savory with dill, chives, or thyme.

Spray an 8-by-4-inch loaf pan with floured cooking spray (or grease and flour the pan) and place the cylinder in the pan, seam side down. Cover with plasticwrap, and allow dough to rise in a warm, draft-free place until doubled, about 60 to 75 minutes.

Bake

In the last minutes of rising, preheat oven to 350F. Bake for about 30 minutes or until domed, golden, and puffy. When tapped, it should sound hollow. The internal temperature should reach 210F. Let bread cool in pan for 5 to 10 minutes before turning out onto a wire rack to cool completely before slicing.

Hi Averie,
Had the same problem that a lot of people seemed to have. Followed directions down to the platinum yeast. Everything looked good...1st and second rose. But then I put it in oven and it never rose at all. Brown up nice and smelled good but is heavy. I will let it cool some and see if it is eatable.

sandwich bread recipe

½ cups (420 grams) all-purpose flour

¼ tsp (7 grams) active dry yeast (1 packet)

sugar

½ tsp (9 grams) salt

tbsp (30 milliliters) olive oil butter

Stecca bread is a traditional Italian loaf known for its long, thin shape, crispy crust, and soft, airy interior. Made with simple ingredients like flour, water, yeast, and olive oil, it’s perfect for dipping into soups, serving with cheese, or enjoying as a snack. It’s an easy yet satisfying bread to make at home, even for beginners.

Stecca Bread Recipe

g all-purpose flour bread flour

350 ml about 1 1/2 cups lukewarm water

tsp active dry yeast (or instant yeast)

tsp salt

olive oil (optional)

tsp honey or sugar (optional, for quicker yeast activation)

Activate the Yeast: In a small bowl, mix the lukewarm water with the yeast and honey (if using). Let it sit for 5-10 minutes until it becomes frothy.

Make the Dough: In a large mixing bowl, combine the flour and salt. Pour in the activated yeast mixture and olive oil (if using). Stir until a dough forms.

Knead the Dough: Transfer the dough onto a lightly floured surface. Knead for 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour.

First Rise: Place the dough in a lightly oiled bowl, cover with a damp tea towel or plastic wrap, and let it rise in a warm place for 1-2 hours, or until it doubles in size.

Shape the Dough: Punch down the dough and transfer it to a floured surface. Divide it into 3-4 equal pieces, then shape each piece into a long, thin stick (about 12-15 inches). Place the shaped loaves on a baking sheet lined with parchment paper.

Second Rise: Cover the dough sticks with a tea towel and let them rise for another 20-30 minutes.

Bake: Preheat the oven to 475°F (245°C). Bake the Stecca bread for 20-25 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. Optionally, you can spritz the oven with water during the first 10 minutes to create steam for a crispier crust.

Cool and Serve: Remove the Stecca bread from the oven and let it cool on a wire rack for 10-15 minutes before slicing.

Love this recipe! I am curious if the stack of bread photos above are all Stecca variations? Some of them look so different. 

I am having trouble getting my bread to be flaky and airy in the middle. Any suggestions?

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