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.
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,
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|