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*)

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Salted Honey Butter Rolls

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Soft and Fluffy Skillet Bread Recip...

Salted Honey Butter Rolls

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