Skillet Bread (Print Version)
# Ingredients:
01 -
1 ½ cups of water, warm (about 40-45°C).
02 -
2 ¼ teaspoons of active dry yeast.
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2 tablespoons of honey.
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3 ½ - 4 cups of bread flour.
05 -
2 tablespoons of olive oil.
06 -
1 ½ teaspoons of salt.
# Instructions:
01 -
Toss the warm water, honey, and active dry yeast into the mixing bowl of a stand mixer that has a dough hook attached. Stir the mix lightly, then let it hang out for 5 to 10 minutes. You'll know it's ready when it gets bubbly and smells a bit like yeast.
02 -
Put 2 ½ cups of flour, the olive oil, and salt into the bowl with the yeast mix. Begin kneading on a slow speed. As the dough comes together, add a quarter cup of flour at a time until it's smooth, soft, and isn’t sticking to the sides of the bowl.
03 -
Let the mixer knead the dough for about 5 minutes on low speed until it’s stretchy and smooth.
04 -
Cover your mixing bowl with a clean towel and place it in a warm spot. Let the dough rise for around 30 minutes, or until it has doubled in size.
05 -
After the dough has risen, mold it into a round ball. Set it down in a 12-inch cast iron pan. Cover it and allow it to rest for another half hour.
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As the second rise comes to a close, shift the oven rack down to a slightly lower position and preheat it to 200°C (400°F).
07 -
Right before you bake, gently slice two lines across the width and one down the length of the dough. This’ll give it space to grow as it bakes.
08 -
Pop the bread in the oven and bake for 12 to 20 minutes. Keep an eye on it, especially towards the end, as it browns fast. You're looking for a deep golden color.
09 -
If you'd like, you can brush the warm bread with melted butter and sprinkle a little sea salt on top. It makes the crust softer and amps up the flavor a bit.
# Notes:
01 -
If you don’t own a thermometer, aim for water that feels just a bit warmer than bath temperature. Too hot and it might kill the yeast.
02 -
You can use a different neutral oil if olive oil’s not handy.
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All-purpose flour works fine if you’re out of bread flour.
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The cast iron pan helps you get that awesome crust on the bread.
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Brushing butter on the bread is optional, but it’s worth it to get a softer crust.