FRYING PAN BREAD (SKILLET FLATBREAD) - NO YEAST
Steps:
- Add the dry ingredients (i.e. flour, salt, sugar, baking powder & herbs) to a large mixing bowl. Mix dry ingredients together. This helps to spread out the baking powder and prevents small pockets of baking powder being found in the finished bread.
- Soften butter in a microwave.
- Add wet ingredients (i.e. milk and melted butter) to the mixing bowl. Stir thoroughly with a large spoon.
- Use your hands to knead the dough together for 1 or 2 minutes in order to create a nice ball of dough.
- Sprinkle some flour on a cutting board in order to prevent the dough sticking to the cutting board (when you roll out the dough).
- Place the dough of the cutting board.
- Sprinkle a small amount of flour on top of the dough (in order to prevent the dough sticking to the rolling pin).
- Use a rolling pin to roll the dough flat. The dough should be no more than 1/8 inch high.
- Use a large cookie cutter (or small cake ring) to create circular flatbreads. Or cut the dough with a knife diagonally & vertically (in a tic-tac-toe fashion) in order to create square flatbreads. Use tips below for more information on shaping the skillet flatbread.
- Add 1 or 2 tablespoons of oil or butter to a frying pan.
- Heat the frying pan with low/medium heat (halfway between the low and medium setting on your range dial).
- Place the flatbread dough in to the frying pan. The amount of flatbread that can fit in your frying pan depends on the size of the frying pan & flatbreads.
- Flip all of the flatbreads in the pan every minute in order to prevent burning. Remove the flatbreads from the frying pan when golden brown on both sides. It should take only 2-4 minutes to fry each batch of flatbread (so you need to watch the frying pan carefully... don't step away from the pan or they will burn).
- Add another 1 or 2 tablespoons of oil or butter to the frying pan when you fry a new batch of flatbreads.
- Place the skillet flatbread on a wire cooling rack.
- Serve while still warm.
- Please read the tips section below for extra information on how to make this recipe successfully.
Nutrition Facts : ServingSize 1 Serving, Calories 115 kcal, Carbohydrate 17 g, Protein 3 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 191 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
OLD TIMEY SKILLET BISCUIT BREAD RECIPE - (4.5/5)
Provided by msippigrl
Number Of Ingredients 8
Steps:
- Put the cubed butter, shortening, and flour in a mixing bowl and place in the freezer while you prepare a floured work surface* and get the skillet ready. Add the bacon fat to the skillet over medium-low heat to preheat while making the dough. (The skillet needs to be hot before adding the dough, but keep an eye on it, reducing the heat if necessary). Remove the bowl from the freezer and quickly cut the fats into the flour with a pastry cutter until well incorporated. Make a well in the center and gradually stir in 1 cup buttermilk just until it forms a ragged dough (do not overmix), adding a little more buttermilk if needed. (I ended up using 1 1/4 c). Dump the dough out onto the floured work surface, sprinkle the top lightly with flour, and shape into a circle that is about 1" smaller than the bottom of your skillet. Using a wide spatula*, transfer the disc of dough to the hot skillet. Place cover on the skillet and reduce heat to the setting between low and medium-low. Cook without lifting the cover for about 10 minutes or until browned. (Lift an edge to check.) Flip* over and cook the other side for another 5-10 minutes. Brush melted butter over the top when done. To serve, break off in irregular pieces and serve hot. *NOTES I don't have a wide spatula so here's how I managed to get the fragile dough in and out of the skillet. Just disregard if you have one. First, I floured a square of foil (a little larger than the skillet) and when I was finished patting the dough into a disc I brushed the excess flour off the foil then carefully inverted the disc of dough into the skillet. (You should have just enough bacon fat in the skillet to grease it well but not be puddled anywhere, so next time I may invert the skillet over the dough then flipping it). When I was ready to brown the other side, I slipped the bread out of the skillet onto a plate then inverted the skillet over it and then flipped it over. All this was trial and error, but it worked!! Maybe, it's time to buy a wide spatula! lol
SAILOR'S SKILLET BREAD
From "Simply Classic," the Seattle Junior League. The fishing and sailing communities in the Pacific Northwest are quite active, and recipes from the boat kitchens are much in demand. Simple, and delicious!
Provided by Julesong
Categories Quick Breads
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees; butter a heavy 9-inch skillet with an oven-proof handle.
- In a bowl, stir together the buttermilk, raisins, caraway seeds, and baking soda.
- In a separate large electric mixing bowl, beat together the butter and sugar, then stir in the buttermilk mixture.
- In another bowl, sift together the flour, baking powder, and salt.
- With the mixer running on medium low, gradually add the flour mixture to the other mixed ingredients in the bowl until incorporated; do not overmix.
- Pour the batter into the buttered skillet and bake at 350 degrees for 60 minutes.
- Place a clean towel on a flat surface and carefully turn the bread out onto the towel; let stand for 30 minutes.
- Cut into wedges and serve warm with soft butter for spreading.
Nutrition Facts : Calories 462.2, Fat 3.8, SaturatedFat 1.8, Cholesterol 8.4, Sodium 970.5, Carbohydrate 95.4, Fiber 3.5, Sugar 28, Protein 12.2
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.
SKILLET BREADS
After being "baked" in a skillet, this bread can be split for a sandwich, tossed in a salad, or skewered for dessert. Make a double batch if you plan on sampling all of the above. The dry ingredients can be combined at home.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 3h
Yield Makes 9
Number Of Ingredients 5
Steps:
- Combine flour, yeast, and 1 tablespoon salt in a bowl. Gradually pour in oil, then water, and mix until dough comes together.
- Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes. Shape dough into a ball, and transfer to a lightly oiled bowl. Let stand, covered with a towel, in a warm place until doubled in volume, about 1 hour.
- Roll out dough to a 6-by-12-inch rectangle (about 1/4 inch thick) on a lightly floured surface. Cut dough into nine 2-by-4-inch rectangles. Transfer to a floured surface. Let stand, covered with a kitchen towel, in a warm place until doubled in volume, about 1 hour.
- Heat a cast-iron skillet set over a campfire or on a medium-high grill. Working in batches, cook rolls until puffed and undersides are browned, about 5 minutes. Flip, and cook until undersides are browned, about 5 minutes more.
SAILOR'S STEW
This is a hearty beef stew using beer and beef broth as its base. It's very yummy and I've never had any complaints about it. If you use older potatoes in this recipe they will break down better during cooking and thicken the sauce.
Provided by JuleCat
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place meat in a plastic bag with the flour. Toss to coat evenly.
- Heat oil in a heavy skillet over medium-high heat. Remove beef cubes from the bag, and shake off excess flour. Brown beef cubes on all sides, and remove to paper towels to drain.
- Place potatoes on the bottom of a 3 quart casserole dish or Dutch oven. Place the beef cubes over the potatoes, then cover with onions, carrots and mushrooms. Pour in the beer, beef broth, and soy sauce. Toss in the peppercorns.
- Bake uncovered for 2 hours in the preheated oven, or until meat is very tender.
Nutrition Facts : Calories 425.2 calories, Carbohydrate 29 g, Cholesterol 73.6 mg, Fat 19.9 g, Fiber 2.7 g, Protein 25.7 g, SaturatedFat 7.4 g, Sodium 488.7 mg, Sugar 3.1 g
More about "sailors skillet bread recipes"
EASY NO KNEAD SKILLET BREAD - BAKER BETTIE
From bakerbettie.com
Category All RecipesCalories 98 per serving
- In a large mixing bowl, whisk together the flour, yeast, and the salt. You can also add in spices or herbs of choice here. I like to add about 1 1/2 tbsp of fresh rosemary.
- Add the warm water to the bowl. Make sure the water is just warm and not hot. Stir with a spoon or rubber spatula until well combined. It will be a very wet dough, almost like a thick batter.
- Cover with plastic wrap or a towel and let sit at room temperature until about double in size. This will take about 45 minutes for rapid rise yeast, and an hour and a half with active dry yeast.
- Do not punch down the dough. Add about 1 TBSP of oil to the bottom of a cast iron skillet or any other oven safe skillet (a 10" or 12" skillet works well).
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