Quick Skillet Bread Recipes

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.

Steps:

• Butter a 9-inch Dutch oven and set aside.
• Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
• Transfer the dough to the prepared Dutch oven, cover and let rise until doubled in size, about 1 hour.
• Put the pot over medium-low heat and cook until the internal temperature of the bread registers 200 degrees F, 20 to 25 minutes. Let the bread cool in the pot for 5 minutes, then turn out onto a rack and let cool completely.

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.

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.

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.

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.