This skillet bread recipe came to me in the form of another recipe – Peasant Bread. It’s so simple to make and requires only a few ingredients we all have on hand. Originally it was made in a Pyrex bowl, but I decided to take a chance and try it in cast iron. Here I’m using the rare Nickel Platted Griswold Double Skillet Set (1021 and 1022) that came half from a rusty pile of skillets at an old farm auction, and half from eBay! The end result is bread with a rich, buttery crust and soft inside. You will love this bread – I promise!
2 cups lukewarm water (1 cup hot + 1 cup cold)
1 T. sugar
2 t. active-dry yeast
4 cups flour
2 t. salt
Butter, room temperature
Start with your water – You’ll need one cup hot water.
Then one cup of cold water. Finger-test it to make sure it’s lukewarm!
Dump in the sugar and stir around to let it dissolve in the water.
And the yeast! Don’t worry about stirring it, just let it do it’s thing!
Then you’ll set this aside for about 10 – 15 minutes or until foamy/bubbly.
In a large bowl, combine together the flour and salt.
Mix together well!
When the yeast has started to bubble you’ll add it to the flour mixture. (By letting it bubble and foam, you’re checking to make sure it’s still alive.. Yes, I get that a lot. Alive? What do you mean alive? Actually, yeast is a living organism – A fungus!)
And we eat this???
Yes, I’m afraid so.
You know, let’s just skip the whole biology lesson for the moment – Back to the bread!
Pour your yeast/water mixture into the bowl with the flour and salt.
And gently mix it until the flour is absorbed. (Yummy!)
Now, take your room temperature butter and grease the inside of your cast iron skillet. Grease every part of the skillet the bread will come in contact with! Not only does the butter keep the bread from sticking and burning to the skillet, but it also gives it a nice rich, buttery flavor! It makes the crust taste absolutely, positively, 100% amazing!
You’ll want to grease the lid of your skillet with butter too. If you don’t have access to a double skillet (top skillet/lid + bottom skillet) you can also use some aluminum foil, butter it and then loosely put it over the bottom skillet.
Then preheat an oven to 350 degrees, shut it off, and let cool for a few minutes. Place your skillet full of bread into it and let it rest and rise for 1 hour.
When you pull the skillet out, it should look about like this! The bread will hopefully at least doubled in size. Then you can preheat your oven to 425 degrees and bake the bread (with the lid) for 15 minutes. Drop the temperature down to 375 degrees and bake the bread for another 15 minutes, but this time without a lid!
Flip the bread out onto a cooling rack and let cool before slicing into it. Serve with butter and jams if you like!
- 2 cups lukewarm water (1 cup hot + 1 cup cold)
- 1 T. sugar
- 2 t. active-dry yeast
- 4 cups flour
- 2 t. salt
- Butter, room temperature
- Dissolve sugar in water and add yeast. Don't stir and set aside for 10 - 15 minutes or until foamy.
- In a large bowl, combine the flour and salt. Add yeast mixture and stir until flour is absorbed.
- Grease your skillet thoroughly with the butter and dump in the dough (gently!)
- Preheat oven to 350 degrees and then shut off and let cool several minutes. Place your skillet of bread in it and let rest/rise for 1 hour.
- After the bread has doubled in size, pull out, preheat oven to 425 degrees and bake bread for 15 minutes with the lid (or foil). Then drop the temperature to 375 degrees and bake another 15 minutes, but this time without the lid!
- When done baking, gently flip the bread out onto a cooling rack to cool before serving.