Cast iron skillet bread

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Homemade bread is a sensory delight. The epitome of low impact living, a package-free and plastic-free alternative to traditional store-bought bread (which usually has loads of fillers). Making bread from scratch will give you an immense sense of accomplishment considering how dang easy it is! It’s also a great way to impress your friends + family when you have them over for dinner. (Nothing better than a butternut squash soup or potato + leek soup with fresh bread.) What makes homemade bread so approachable is using a reliable cast iron skillet! You can use just about any cast iron pan you have on hand, enameled or not, to make this bread.

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bread dough
slice of cast iron skillet bread

If you’re not on the sourdough train yet, no fret! This recipe uses active dry yeast to leaven the bread. It’s an easy switch to make and just adds a small, simple step to activate the yeast. You can prepare the dough before bed and leave to rise overnight, popping it in the oven just 30 minutes before you serve it–could not be easier! The most important step to remember is preheating your oven with your cast iron inside, so when you add in the dough it will immediately start baking. Bread trade secrets, y’all. You too can whip up a zero-waste bread with your cast iron like a pro! Give it a try with a bite of this maple cinnamon sunflower seed butter or a spread of this cranberry orange sauce.

Feel free to add in aromatics like rosemary for an herbaceous savory loaf or keep it perfectly plain for the best PB&J’s. (Who doesn’t love a PB&J with homemade bread? Try to tell me otherwise.)

Did you try out this recipe? Let us know how it goes! #closedloopcooking

Cast iron skillet bread   by

Simple, delicious homemade bread that's package free and plastic free! You can put your cast iron to work!

makes: 1 medium loaf | prep time: 10 min | rest time: 8 to 10 hours | cook time: 35 min | total time: 45 min

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cast iron skillet bread

Ingredients

  • 1/2 tsp active dry yeast
  • 1/4 tsp sugar (optional)
  • 1 1/2 cups warm water
  • 3 cups all purpose flour
  • 1 1/4 tsp kosher salt
  • 1 tbsp dried rosemary, finely chopped (optional)
  • olive oil to coat

To-Do's

  1. Activate your active dry yeast by adding yeast, sugar, and warm water (but not too hot, or it will kill the yeast–think a cup of tea ready to sip) to medium sized bowl. Let sit for 10 – 15 minutes. It will look like it’s foaming and increasing in size. If your yeast fails to foam or increase in size add in a pinch more sugar and stir, let sit an additional 5 minutes. If nothing happens, there is a chance your yeast has died and will result in an unleavened loaf. Try again with new yeast if needed.
  2. While yeast is activating, add flour, salt, and optional rosemary to a large bowl and stir until just combined. Once yeast mixture has activated add to flour and mix until well combined. Fold over several times and lightly knead for 2 – 3 minutes. You can use a bread hook here if you have a countertop mixer but a fork, clean hands, or similar will work just as well. 
  3. Remove dough mixture from bowl and lightly drizzle olive oil around the dough and gently pat in. This will prevent the dough from sticking to the sides of the bowl. Place dough back in bowl and use a large plate or clean cloth on top to cover. Let sit for 8 to 10 hours in a warmish environment. I leave mine in the oven, turned off.
  4. After dough has sat for 8 to 10 hours, (take out of the oven if you’ve left to rise in there) preheat oven to 450° and place your clean cast iron placed inside. (I’m using an 8″ FINEX pan, but this can be any iron pan or enameled pot, whatever fits.) Make sure you preheat your cast iron for even baking.
  5. Once preheated, carefully pull cast iron out and drizzle olive oil on the bottom of the pan. Use your hands to pull dough out of bowl and place in the cast iron. Using a pair of scissors, create two slashes on the top of your bread. With your pot holders or towel, place cast iron and dough back into the oven and let bake for 30 to 35 minutes or until top is golden brown.
  6. Let cool 10 – 15 minutes and enjoy! Make sure you store your bread in an airtight container so it lasts through the week. You can use a recycled produce bag, beeswax bag or put it back in your cast iron with a tight fitting lid!
Rated [awcr_rating type="averageRating"]/5 based on 2 reviews

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