Quick Skillet Bread Recipes

SKILLET BREAD

Skillet Bread image

Make and share this Skillet Bread recipe from Food.com.

Provided by Boomette

Categories < 60 Mins

Time 32m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup warm water
1/2 teaspoon instant yeast
1 teaspoon sugar
1 cup flour
1/2 teaspoon salt
1/4 cup salted butter

Steps:

In a bowl, combine the water, yeast and sugar. Let stand for 5 minutes.
In another bowl, combine the flour and salt. Add the yeast mixture and stir with fork until a soft dough forms. Add a little flour if necessary.
Knead for 1 minute in the bowl while adding flour to prevent sticking.
Cover with a clean cloth. Let the dough rise for about 30 minutes in a warm place, away from drafts (in the microwave oven, for example).
On a floured surface, roll out the dough in two 20 cm (8 in) in diameter discs.
In a cast iron skillet, heat half the butter and cook one bread over medium heat for about 3 minutes on each side. Repeat with the remaining butter and bread. Cut into wedges and serve hot.

NO-KNEAD SKILLET OLIVE BREAD

No-Knead Skillet Olive Bread image

No-knead skillet olive bread is a very easy to make, no-knead, crusty, and delicious bread packed with marinated olives and garlic.

Provided by Mitch Hendricks

Categories Bread Yeast Bread Recipes

Time 2h35m

Yield 10

Number Of Ingredients 9

Ingredients

2 cups lukewarm water (105 degrees F, 40 degrees C)
1 (.25 ounce) package active dry yeast
½ tablespoon salt
4 ⅓ cups all-purpose flour, divided
1 cup marinated olives (such as Star® Garlic & Basil) - drained, chopped, and herbs and garlic reserved
1 teaspoon garlic powder
2 tablespoons olive oil, divided
coarse salt
1 teaspoon dried parsley, or as needed

Steps:

Combine water and yeast in a large mixing bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
Add 1 tablespoon oil to an 8-inch cast iron skillet and spread to coat bottom and sides. Flour your hands. Remove plastic wrap from bowl and transfer dough to the prepared skillet and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Drizzle remaining oil on top of the loaf and sprinkle with salt and parsley. Score the top of the loaf with a knife.
Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes.
Remove bread from oven and turn on to a wire rack to cool before serving, about 20 minutes.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 41.8 g, Fat 4.8 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 0.5 g, Sodium 774 mg, Sugar 0.2 g

FRIED SKILLET BREAD

Fried Skillet Bread image

This is from The Art of American Indian Cooking by Y. Kimball & J. Anderson. It's quick and easy, and makes a good "camp" bread. I've made it both at home, and over a campfire. Cooking time is approximate as it will depend on your heat. This is especially true if cooking it over a campfire.

Provided by Sandaidh

Categories Quick Breads

Time 15m

Yield 3 10inch loaves

Number Of Ingredients 6

Ingredients

5 cups flour
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon melted butter or 1 tablespoon margarine
2 cups milk
cooking oil, for frying bread

Steps:

Sift 4 cups flour with baking powder and salt.
Combine milk and melted butter.
Place flour/baking powder mixture in large bowl and gradually add liquid ingredients, beating well.
When the mixture has been worked into a soft dough, lightly flour a board with part of the remaining flour.
Turn out dough onto board and knead lightly, working in remaining flour.
Divide dough into 3 parts and shape each into a round pone about 1/8 inch thick and a diameter to fit skillet.
Pour enough oil in skillet to measure about 1/4 inch deep.
Heat oil and brown each loaf quickly, one at a time until golden on both sides.

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