skillet bread

Soft and Fluffy Skillet Bread Recipe

Cups lukewarm water (95-100 degrees F)

Tablespoons sugar

active-dry yeast

Cups flour

milk

salt

olive oil (plus a little extra)

Activate the yeast by combining the water, sugar, and yeast. Mix with a spoon, and let it sit undisturbed for 5-10 minutes.

Mix together the flour, salt, and powdered milk in large bowl.

When yeast is activated (foamy and cloudy-looking), add to flour mixture. Give it a rough stir with a fork and add 1 tablespoon of olive oil.

Continue stirring with fork until firm enough to remove from bowl. Place dough onto lightly-floured surface.

Knead dough for 5 minutes. It will remain slightly sticky and oily-feeling. Add only enough additional flour to keep from sticking to counter while kneading.

Form into a ball and place into a bowl. Rub ball of dough with a small amount of olive oil.

Cover bowl with plastic wrap and set somewhere warm (or at least not cool). Leave it alone to proof for 1 hour.

Remove from bowl and knead for additional 2 minutes.

Use paper towel or brush to coat a little olive oil on 8-inch, nonstick, smooth skillet. Rub a little more oil on underside of skillet lid.

Place dough into skillet. Gently spread dough to fill the entire diameter of the pan.

Cover skillet with lid and put in warm place to proof for 15 more minutes.

Place an upside-down cast iron skillet (or similar) over stove burner. Turn burner to medium/low heat, and let cast iron warm up for a few minutes.

Set covered skillet with dough on top of warm cast iron. Let it cook undisturbed for 10 minutes. Then carefully turn over the dough, re-cover pan, and cook additional 5 minutes.

Remove lid, and remove pan from heat. Cover entire skillet with a towel, and leave undisturbed for 20-30 minutes to cool.

Remove bread from pan. Cut with bread knife and serve.

Loaf of soft and fluffy skillet bread that bakes in a cast iron skillet

Skillet Bread

water

honey

dry yeast

olive oil

½ bread flour

In the bowl of a stand mixer fitted with the dough hook, stir the water, honey, and yeast together.

Let mixture sit for 5-10 minutes, or until foamy.

Add 2 ½ cups of flour, olive oil, and salt.

Knead on low, continuing to add flour 1/4 cup at a time until it forms a soft, smooth dough that clears the sides of the bowl.

Once it forms the dough, continue to knead for 5 minutes on low.

Cover and let rise for 30 minutes.

Form the dough into a tight ball and place in a cast iron skillet. I use a 12&quot; skillet.

Cover and let rest for 30 minutes.

Toward the end of the second rising time, set your oven rack to the lower middle position and preheat oven to 400F.

Just before you place the bread in the oven cut two slits width-wise and one lengthwise.

Bake for 12-20 minutes. The bread will brown quickly toward the end of the baking time, so keep an eye on it.

OPTIONAL: I brush a little melted butter over the baked bread and sprinkle sea salt on top.

Quick and easy, step-by-step, photo illustrated recipe for making this old fashioned Biscuit Bread.

Biscuit Bread

Self-Rising Flour

Milk

Vegetable Oil

Mix well with a sturdy spoon until fully combined.

Heat your skillet, then add a light amount of oil to coat the bottom.

Spread the batter out evenly, just to the edges of the skillet.

Bake at 400F degrees for 18-20 minutes or until golden brown.

When done, remove from oven and place on wire rack to slightly cool.

Pre-heat oven to 400F degrees.

Hi Steve, Even though I am a great grandmother now I remember, when my mother would be “laid up” usually after having a baby, at home, my daddy was responsible for seeing that we children were fed. He never learned to make biscuits, but he always made, what he called, batter bread. I loved it!  I also love to see your recipes. they look so good!  Looks like old timey country cooking. I also love the fact that you are a Christian  and not ashamed to show it. God bless you. Keep up the good works.

Thank you so much for this wonderful recipe!  I did a search for hoe cake and your recipe is just what I was looking for.  I had bread like this many years ago and am so happy that I found your recipe and can now make it for my family!  We love it!  I do add garlic salt to it in the bread and also the top and the bottom.  It gives it an extra burst of flavor.

Skillet Biscuit Bread is, as the name implies, a biscuit. It&#039;s just one big biscuit! Fried in a skillet on the stovetop, it&#039;s crispy on the outside and tender and flaky on the inside. It&#039;s delicious!

Skillet Biscuit Bread

All-purpose flour

Baking powder

tsp Salt, fine ground

Heavy Whipping Cream (Also known

tbsp Ghee or other fat

In a large bowl, whisk the dry ingredients together.

Make a well in the dry ingredients, and add 1 cup of the cream.

Mix the dry and wet ingredients together until a shaggy dough forms. If the dough is dry, add additional cream up to the remaining half cup.

Place the ghee in a skillet set to medium heat on the stovetop.

While the ghee is melting, turn the dough out onto a floured surface and shape it into a large biscuit that is slightly smaller than the diameter of the skillet.

Once the ghee is melted, place the shaped dough gently down into the skillet. Using a large spatula can help with this step.

Cover the skillet with a lid that has vents or slightly tilt the lid to allow the steam to escape.

After 15 minutes, check the bread. Make sure that the underside is browning. If the bread appears to be browning too quickly, lower the heat to low. Recover the skillet and allow the bread to cook for an additional 5 minutes.

Remove the lid and using a large spatula, flip the bread over and allow the underside to turn golden brown. This can take approximately 5 minutes.

Turn off the heat and transfer the biscuit to a serving plate using a large spatula. Serve while warm by tearing off the desired portions.

You can eat the skillet biscuit bread plain or with various toppings, including butter, honey, or molasses or a combination of butter mixed with honey or molasses. Jam also makes for a tasty topping.

Skillet biscuit bread is best eaten when made, but you can store leftovers in the refrigerator well-wrapped for 2 to 3 days, or in the freezer well-wrapped in a freezer-proof bag for 2 to 3 months. Rewarm by placing it in a 200°F (93°C) oven until heated through.

https://www.youtube.com/watch?v=A2nS3GwlO9Q

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How to Make Skillet Biscuit Bread - No Oven, No Yeast, No Eggs - Stovetop Hoecakes Recipe

You don&#39;t have to me a master baker to conquer this easy and delicious Skillet Bread! So simple yet satisfying.

Skillet Bread Recipe

water (342 grams, warm (105-110°F))

granulated sugar (25 grams)

active dry yeast (7 grams (1 envelope))

unsalted butter (28 grams, melted and cooled (¼ stick))

honey (22 grams)

kosher salt (3 grams)

all-purpose flour (420 grams, plus more as needed)

Whisk

Whisk the water and sugar together in the bowl of a stand mixer (or a regular bowl if you’re mixing the dough by hand).

Bloom

Sprinkle the yeast on top then let it bloom for 5 minutes.

Stir

Stir in the butter, honey, and salt, then gradually stir in 3½ cups of the flour.

Knead

Knead in the bowl of a stand mixer fitted with the dough hook for 5-6 minutes, sprinkling in a bit a flour if it’s still sticking to the sides. Don’t add too much flour or the bread will be thick and heavy. Or if kneading by hand, knead for 8-10 minutes, adding a light dust of flour when it gets too sticky to handle. The dough should still be tacky but not wet.

Rise

Form the dough into a ball then place it in a large bowl and cover it with plastic wrap. Let rise at room temperature for 2 hours, or until it has doubled in size.

Preheat

Preheat oven to 400°F and spray an 8-inch cast iron skillet with nonstick spray. Set aside.

Roll

Sprinkle some flour onto a clean work surface, then turn the dough out on top and knead it a few times. Tuck the ends into itself and form it into a ball.

Press

Place it into the prepared pan then gently press the dough out into the pan and cut the top with a very sharp knife into whatever design that you prefer.

Bake

Bake for 20-25 minutes, or until the top is golden brown. Let it rest for at least 15 minutes before slicing and serving with room temperature butter and honey, if desired.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1673389849/eolnok6kgirt6wyula1x.mp4

Skillet bread is mouth-wateringly delicious and so easy to make. Baking bread has never been easier–you only need a few ingredients, a cast iron skillet, and bit of time!

This wonderful Turkish flatbread is for everybody:  easy to make and easy to love. Each step just takes a few minutes. No kneading necessary.

Bazlama Turkish Bread

milk (or water)

bread flour

whole wheat flour

If using active dry yeast, warm the milk and water together on low heat until just above room temperature (it should feel warm, but not hot, to the tip of a finger, max 110℉/43℃). If using fresh yeast, the liquids should be at room temperature.

In a large bowl (or stand mixer), mix the bread flour, whole wheat flour and salt together. Sprinkle the dry yeast granules or crumble the fresh yeast on top. Add the milk and water.

Mix with a large fork, hand, or the hook attachment of a stand mixer set at low speed, until after it passes from raggedy to soft and sticky, and all the flour is well incorporated into the dough, about a minute.

Mix the Dough

Drizzle about a teaspoon of oil on the bottom of a large mixing bowl (to prevent sticking). Transfer the dough to the bowl and cover with plastic wrap to let rise until doubled in volume, about 1 hour.

First Rise (Dough)

Lightly flour a surface large enough to work on and for 6 dough balls to rest on.

Transfer the dough to the work surface and cut it into 6 equal pieces using a dough scraper. You can use a scale (about 5oz, 150g each) or estimate.

With floured hands, shape each into a ball by pulling opposite sides up from underneath and pinching them together at the top center until you have a taut ball, and place smooth-side up, about 2 inches (5cm) apart, on the floured surface.

Dust the tops with flour, cover with a tea towel, and let rise until doubled in volume, about 30 minutes.

Second Rise (Dough Balls)

First, start preheating a cast-iron griddle or skillet over medium-high heat.

Prepare work area: Make sure your work surface is smooth and clear of any dough from before, and lightly sprinkle it and the rolling pin with flour.

Roll out (or flatten by hand) each dough ball into a circle, turning it frequently and flouring the surface, the pin, and your hands, as needed. Each should be about 7 to 8 inches (18-20cm) round and ¼ inch (6mm) thick. (You can either roll them all out first, and then start cooking, or roll each out while another is cooking.)

Shape into Flat Rounds

Drizzle the top of the round with olive oil.

Using the palm of your hand or a spatula, flip it oiled-side down onto the dry hot skillet and immediately drizzle with olive oil. Cook until bubbles appear and the bottom develops a nice color, about 1 minute. (If bubbles haven&#39;t appeared after about 30 seconds, adjust the heat up.)

Flip the bread and cook until golden on the other side, about 1 more minute. (You can flip them a few more times to prevent charring, if needed. Adjust the heat if necessary.)

Repeat, stacking them on a wire rack to cool. Serve warm.

Cook

My popular keto cheese bread is baked in a skillet for an easy low carb side dish. Deliciously tender and with a crisp topping of cheddar cheese, it has only 2.6g net carbs per slice!

Keto Cheesy Bread

butter

almond flour

flax seed meal

tsp baking powder

tsp salt

Cheddar cheese (divided)

eggs

butter (melted)

almond milk

Almond Flour

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Preheat the oven to 425ºF. Add the butter to a 10-inch oven-proof skillet and place in the oven as it warms.

In a large bowl, whisk together the almond flour, flax seed meal, baking powder, salt and 1 cup of the shredded cheddar cheese. Stir in the eggs, melted butter and almond milk until thoroughly combined.

Remove the hot skillet from oven (remember to put on your oven mitts), and swirl butter to coat sides. Pour batter into pan and smooth the top. Sprinkle with remaining 1/2 cup cheddar.

Bake 16 to 20 minutes, or until browned around the edges and set through the middle. The cheese on top should be nicely browned. Remove and let cool 15 minutes.

I love that this is baked in the oven in a skillet and is fast and easy to mix up. It smells wonderful and tastes great. I did have to put it back into the oven for ten more minutes, though, to get it less gooey. I guess it's the flax seeds, but I just don't enjoy the slightly slimy texture. I'll admit I used coconut milk instead of almond since I didn't have any. I wonder if that changed the texture a bit? Will definitely use this for a Thanksgiving bread sub for the stuffing!

This is a keeper!  My husband especially loves it -- a surprise, since he's not a keto guy and he can be fussy, lol.  Great for breakfast, great for snacking, great with a mess of greens.   I added 2 tsp garlic powder to the last batch -- even better!

I have been making this recipe for many, many years. I do use golden flaxseed meal for a yellow color that resembles more of a cornbread. Even my kids like it. I sometimes add a little extra butter than called for for moistness, and I always halve the recipe as it lasts many days when I am the only keto member of the household. This bread is my go to for summer barbecue meals and to accompany winter soups and stews.

A favorite for so many reasons: marvelous taste, ease of recipe, many uses, from my favorite Keto baker/chef/cook, Carolyn Ketchum.

I made this recipe twice while visiting my mother for Christmas. Excellent bread, very filling, and pairs well with a dollop of sour cream.

I too made the stuffing and it was phenomenal! I’m making it again today. I sometimes eat it cold right out of the container, it’s that good!

So I keep making this for the stuffing recipe - but I keep eating it!  I'm making my 3rd batch already.  Ha!  It is so good, once it's dried out, for croutons.  I've really missed croutons in salad &amp; soup - now I don't have to miss them anymore!

Oh my goodness!!! I have to hurry and make the stuffing cubes or there won't be any bread left!!!

Top 8 skillet bread recipes from across the web

The most viewed skillet bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Soft and Fluffy Skillet Bread Recip...

Skillet Bread

Biscuit Bread

Biscuit Bread

Skillet Biscuit Bread

Skillet Bread Recipe

Bazlama Turkish Bread

Keto Cheesy Bread

Top 8 skillet bread recipes from across the web

The most viewed skillet bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Soft and Fluffy Skillet Bread Recip...

Skillet Bread

Biscuit Bread

Biscuit Bread

Skillet Biscuit Bread

Skillet Bread Recipe

Bazlama Turkish Bread

Keto Cheesy Bread

The most viewed skillet bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine