Skillet Breakfast Bread Recipes

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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

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.

OLD TIMEY SKILLET BISCUIT BREAD RECIPE - (4.5/5)



Old Timey Skillet Biscuit Bread Recipe - (4.5/5) image

Provided by msippigrl

Number Of Ingredients 8

2 teaspoons bacon fat (for the skillet)
2 1/4 cups self-rising White Lily flour
1/2 stick (4 T) very cold butter, cubed (I used salted)
2 tablespoons cold vegetable shortening (I used Crisco)
1 to 1 1/4 cups cold buttermilk (I used half buttermilk, half whole milk)
2 tablespoons melted butter, for brushing top
A 10-inch well-seasoned cast iron skillet with a cover that fits
(Note: Can use all butter, omitting the shortening, if desired.)

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

SKILLET BREADS



Skillet Breads image

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

4 cups all-purpose flour, plus more for surface
2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
Coarse salt
1 tablespoon extra-virgin olive oil, plus more for bowl
1 1/2 cups warm water

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.

BREAKFAST SKILLET



Breakfast Skillet image

Inspired by a dish I enjoy at a restaurant. You can add or substitute other veggies you have around, or toss in some cooked crumbled bacon or sausage, etc.

Provided by Starrynews

Categories     Breakfast

Time 40m

Yield 1-2 serving(s)

Number Of Ingredients 10

2 medium red potatoes or 1 large brown potato, peeled and cut into cubes
2 teaspoons olive oil
2 teaspoons cumin
fresh ground black pepper, to taste
1/2 cup green pepper, diced
1/2 cup onion, diced
1/2 cup mushroom, diced
1 roma tomato, diced
2 tablespoons cheddar cheese, shredded
2 eggs

Steps:

  • Preheat oven to 350°F.
  • Combine potato cubes with cumin and black pepper.
  • Drizzle olive oil over potatoes, and mix well.
  • Place on a baking pan and bake for 30 minutes, until browned and crispy.
  • When potatoes are about halfway through baking, spray a saucepan with nonstick cooking spray and saute the green pepper, onion, and mushrooms.
  • Remove from heat, add tomato, and set aside.
  • Prepare the eggs any way you like (I like them over-medium).
  • When potatoes are done, mix well with veggies.
  • Sprinkle with cheese.
  • Place eggs on top and enjoy!

Nutrition Facts : Calories 659.2, Fat 25.2, SaturatedFat 7.7, Cholesterol 386.8, Sodium 323.9, Carbohydrate 85, Fiber 11.4, Sugar 13.5, Protein 28

SKILLET FLATBREAD



Skillet Flatbread image

Fresh herbs mixed into the dough give this flatbread a distinctly spring hue. Use whatever herbs are freshest.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes three 6 1/2-inch-wide rounds

Number Of Ingredients 7

1 cup plus 3 tablespoons all-purpose flour
1/2 teaspoon baking powder
1 teaspoon kosher salt
2 teaspoons finely chopped chives
2 1/2 tablespoons vegetable shortening
3 tablespoons milk
1 tablespoon extra-virgin olive oil

Steps:

  • In the bowl of a food processor, combine the flour, baking powder, 1/2 teaspoon salt, and chives and process for 5 seconds to combine. Add the shortening and process until well combined, about 15 seconds. Add the milk and 2 tablespoons water. Process to bring the dough together.
  • Remove from the processor and knead 1 minute to form a ball. Cover with plastic wrap and set aside for 30 minutes.
  • Heat a cast-iron skillet until very hot. Divide the dough into 3 pieces and form each into a ball. On a lightly floured surface, roll out the dough in a 6 1/2-inch-diameter circle to less than 1/16 inch thick. Prick the dough with a fork, brush with the olive oil, and sprinkle with the kosher salt. Transfer the round of dough, with the oiled side down, to the hot skillet and reduce the heat to medium. Cook about 1 to 2 minutes on each side, until the surface is covered with golden to dark brown speckles. Remove the bread from the skillet and transfer to a baking sheet in a warm oven.
  • Repeat the rolling and cooking process with the remaining dough. Cut the bread into wedges with a pizza wheel or sharp knife and serve.

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

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.

SKILLET BREAKFAST BREAD



Skillet Breakfast Bread image

Most of my family members are not big breakfast eaters. In fact, its usually a fight to get them to stop for breakfast except when I cook this. We usually have this on weekends and they're all waiting around the kitchen until its ready.

Provided by Sandy in Oklahoma

Categories     Breakfast

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

10 slices bacon (thick sliced is best)
4 eggs
1 cup milk
1 pinch nutmeg
1/4 teaspoon coarse salt
1 cup all-purpose flour
syrup

Steps:

  • Preheat oven to 425 degrees. In a large, heavy ovenproof skillet, cook the bacon over medium heat. Cook bacon until crisp, but not dark. Drain on a paper towel. Reserve 1/4 cup of the bacon drippings.
  • Place eggs in a food processor, and pulse blend until yolks are broken up. Add milk, nutmeg and salt and mix. Add flour 1/2 cup at a time. Blend after each addition.
  • In the skillet, heat the reserved drippings over medium high heat. The drippings should be very hot, but not smoking. Pour in the batter and spread it evenly over the bottom of the pan. Place the bacon strips over the top of the batter and place on the middle rack in the oven. Bake until puffed and golden brown, about 20 minutes.
  • Cut in wedges and serve with syrup poured over each serving.

Nutrition Facts : Calories 486, Fat 33, SaturatedFat 11.5, Cholesterol 258.6, Sodium 717.9, Carbohydrate 27.5, Fiber 0.8, Sugar 0.5, Protein 18.1

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