Cast iron skillet bread

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Homemade bread is such 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 simple butternut squash soup and fresh bread.) What makes homemade bread so approachable is my favorite cast iron skillet! I’m in love with my FINEX Cast Iron Skillet from Made Trade (Made Trade is run by two of my favorite people that are devoted to making ethical shopping simple). You can absolutely use whatever cast iron you have on hand, enameled or not, to make this bread. And you can also be certain that any piece from FINEX will last a lifetime. Heirloom kitchen pieces are essential when building a low impact kitchen practice. I want to pass down my cast iron at some point to…my dogs? So they can make me delicious cast iron skillet bread too.

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This recipe uses active dry yeast to leaven the bread which usually comes in a reusable glass container as opposed to instant yeast packets. It’s an easy switch to make and just adds a small, simple step to activate the yeast. We’re reducing waste wherever we can! So worth it for this tasty, low impact homemade bread. You can add in aromatics like rosemary for more of a savory loaf (check out the video below) or keep it plain for those necessary PB&J’s. (Who doesn’t love a PB&J with homemade bread? Try to tell me otherwise.)

finex cast iron skillet bread
finex cast iron skillet bread

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!

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

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

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: 30 min | total time: 40 min

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finex 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 and warm water to medium sized bowl. Let sit for 10 – 15 minutes, until yeast has doubled in size. It will look like it’s foaming. If your yeast fails to foam or increase in size add in sugar, let sit an additional 5 – 10 minutes, up to 20. 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 has activated add yeast and water mixture to flour and mix until well combined. 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 on top to cover. Let sit for 8 to 10 hours in a warmish environment. I leave mine in the oven with the plate on top and 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° with your clean cast iron placed inside. 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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