Skillet Bread

The Skillet Bread Recipe In this version, the dough is cut in wedges and cooked in a heavy frying pan or skillet, and the addition of white flour makes it a little lighter.

Special equipment:
lidded cast-iron frying pan

2 1⁄3 cups stone-ground whole wheat flour
3⁄4 cup bread flour,
plus extra for dusting
1½ tsp baking soda
1 tsp salt
1 2⁄3 cups buttermilk
unsalted butter, melted,
for greasing

1 Put the 2 types of flour, the baking soda, and salt into a large bowl, and make a well in the center.

2 Pour the buttermilk into the well. With your hand, quickly draw the flour into the buttermilk to make a soft dough. It should be slightly sticky.

3 Turn the dough onto a lightly floured work surface, and quickly shape it into a round loaf.

4 Pat the dough with the palms of your hands to form a round, about 2in (5cm) high. With a chef’s knife, cut the round into 4 wedges.

5 Heat a large cast-iron frying pan to medium-low. Brush the heated pan with melted butter.

6 Put the dough into the pan, cover, and cook, turning the wedges frequently, for 15–20 minutes, until golden brown, puffed, and cooked through.

7 Serve warm, spread with soft cheese or butter.

Skillet Bread Recipe
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