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.
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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