Quick Skillet Bread Recipes
SKILLET BREAD
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
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 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
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
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
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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