Saturday, October 26, 2013

Homemade Bread

There are very few things in life that beat homemade bread. Baking bread in a cast iron skillet was a new experience for me. I was impressed with the results! The crust gets nice and crisp. A light topping of sea salt and rosemary adds a little flavor pop. This was a nice sturdy bread that was perfect for dipping into my simmering chicken stock.
Slow Food: chicken stock and bread
It looked super cute in the skillet.
Skillet Bread
(Pinterest Find!)

1 package active dry yeast
2 cups warm water
1/2 tablespoon salt
4 & 1/3 cups all-purpose flour
1-2 tablespoons olive oil
1 pinch of rosemary
1-2 pinches of sea salt
1. Combine yeast and warm water in your mixer bowl and let proof for 5 minutes.
2. In a separate bowl add flour and whisk in the salt.
3. Turn on your stand mixer and slowly add the flour mixture to the water. Beat until a soft dough forms, just a couple minutes.
4. Transfer dough to a lightly greased bowl and cover. Place it in a warm, not drafty place and let it rise for one hour.
5. After one hour transfer the dough to your lightly oiled cast iron skillet. Cover and let rise another 30 minutes.
6. Preheat oven to 400 degrees. Brush 1-2 tablespoons of olive oil over the dough and sprinkle a pinch of sea salt and crushed rosemary over the dough. 
7. Bake for 35 minutes or until golden brown.

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