Cast Iron Skillet Bread
- 10 oz water
- 1 large egg
- 2-8 Tablespoons salted butter
- Honey if desired - a few Tablespoons
- 1 teaspoon salt
- 4 cups flour
- 1/3 cup brown sugar
- 1 Tablespoon instant yeast
- Crunchy salt for top crust if desired
Put the ingredients into your bread machine starting with water and finishing with yeast. Set the machine for the dough setting and let it run.
When the dough is ready, oil two smaller cast iron skillets. You can use two skillets that are 8" each or one 10" skillet. (Alternately, bake in stoneware or glass.)
Divide the dough in half and form two balls. As you form the balls pull the edges under the ball and place the seam side down on the pan. Place one in each skillet.
Leave the bread to rise in a warm place for 30 minutes. I suggest turning on your oven for two minutes and then turning it OFF before placing your dough inside to let it rise.
After the dough has risen, remove bread from oven and preheat the oven to 350 F. Bake your loaves for 15-25 minutes until a digital thermometer reads 180 F in the center of the loaf. (If baking in one skillet the bread will take a few extra minutes.)
Remove bread from oven and let it rest for 5 minutes in the pans. Then place loaves on a rack to cool.
Remember to plan ahead. This recipe takes just a few minutes of active time but lots of inactive time. I always try to start 3 hours before I need the bread ready to serve.
I have an Oster Bread Machine which I love. It takes 1hr 30 minutes to prepare the dough. Then I plan on about 30 minutes to let it rise, and 30 minutes to preheat the oven and cook the bread. The extra 30 minutes gives me some wiggle room and allows the bread to cool a bit before I cut into it.
Calories: 239kcal | Carbohydrates: 45g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 257mg | Potassium: 67mg | Fiber: 1g | Sugar: 7g | Vitamin A: 70IU | Calcium: 14mg | Iron: 2.4mg