STOVETOP BREAD
Baking bread doesn't mean the house has to bake too. This recipe lets you bake a loaf on top of the stove instead of in it, keeping your kitchen cool.
Provided by Food Network Kitchen
Time 2h25m
Yield 1 loaf
Number Of Ingredients 5
Steps:
- Butter a 9-inch Dutch oven and set aside.
- Combine the butter, yeast, sugar, salt and 1 cup warm water in a stand mixer fitted with the dough hook attachment. With the mixer on low speed, add 1/2 cup of the flour at a time, waiting for each addition to be fully incorporated before adding more. Once all of the flour is added, knead on medium speed for 8 minutes.
- Transfer the dough to the prepared Dutch oven, cover and let rise until doubled in size, about 1 hour.
- Put the pot over medium-low heat and cook until the internal temperature of the bread registers 200 degrees F, 20 to 25 minutes. Let the bread cool in the pot for 5 minutes, then turn out onto a rack and let cool completely.
SAILOR'S SKILLET BREAD
From "Simply Classic," the Seattle Junior League. The fishing and sailing communities in the Pacific Northwest are quite active, and recipes from the boat kitchens are much in demand. Simple, and delicious!
Provided by Julesong
Categories Quick Breads
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees; butter a heavy 9-inch skillet with an oven-proof handle.
- In a bowl, stir together the buttermilk, raisins, caraway seeds, and baking soda.
- In a separate large electric mixing bowl, beat together the butter and sugar, then stir in the buttermilk mixture.
- In another bowl, sift together the flour, baking powder, and salt.
- With the mixer running on medium low, gradually add the flour mixture to the other mixed ingredients in the bowl until incorporated; do not overmix.
- Pour the batter into the buttered skillet and bake at 350 degrees for 60 minutes.
- Place a clean towel on a flat surface and carefully turn the bread out onto the towel; let stand for 30 minutes.
- Cut into wedges and serve warm with soft butter for spreading.
Nutrition Facts : Calories 462.2, Fat 3.8, SaturatedFat 1.8, Cholesterol 8.4, Sodium 970.5, Carbohydrate 95.4, Fiber 3.5, Sugar 28, Protein 12.2
ESTONIAN BARLEY SKILLET BREAD
A traditional Estonia bread that I am told is normally eaten warm with butter and honey. Sounds great to me!
Provided by Sarah_Jayne
Categories Breads
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix the dry ingredients and caraway seeds (if using) together in a large dish.
- Whisk together the egg, buttermilk, and vegetable oil.
- Add the dry ingredients and mix until blended. Do not over mix. You will get something between batter and dough.
- Preheat the oven to 375 degrees.
- Brush an 8 inch cast-iron skillet with the butter.
- Spoon the mixture into the skillet and smooth top with a rubber spatula.
- Sprinkle the remaining butter over the top.
- Bake until golden brown and a cake tester comes out clean for about 50 minutes.
Nutrition Facts : Calories 342.2, Fat 14.2, SaturatedFat 6.1, Cholesterol 57.2, Sodium 283.4, Carbohydrate 47, Fiber 4.8, Sugar 6.8, Protein 8.3
FRIED SKILLET BREAD
This is from The Art of American Indian Cooking by Y. Kimball & J. Anderson. It's quick and easy, and makes a good "camp" bread. I've made it both at home, and over a campfire. Cooking time is approximate as it will depend on your heat. This is especially true if cooking it over a campfire.
Provided by Sandaidh
Categories Quick Breads
Time 15m
Yield 3 10inch loaves
Number Of Ingredients 6
Steps:
- Sift 4 cups flour with baking powder and salt.
- Combine milk and melted butter.
- Place flour/baking powder mixture in large bowl and gradually add liquid ingredients, beating well.
- When the mixture has been worked into a soft dough, lightly flour a board with part of the remaining flour.
- Turn out dough onto board and knead lightly, working in remaining flour.
- Divide dough into 3 parts and shape each into a round pone about 1/8 inch thick and a diameter to fit skillet.
- Pour enough oil in skillet to measure about 1/4 inch deep.
- Heat oil and brown each loaf quickly, one at a time until golden on both sides.
SKILLET BREAD
Make and share this Skillet Bread recipe from Food.com.
Provided by Boomette
Categories < 60 Mins
Time 32m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a bowl, combine the water, yeast and sugar. Let stand for 5 minutes.
- In another bowl, combine the flour and salt. Add the yeast mixture and stir with fork until a soft dough forms. Add a little flour if necessary.
- Knead for 1 minute in the bowl while adding flour to prevent sticking.
- Cover with a clean cloth. Let the dough rise for about 30 minutes in a warm place, away from drafts (in the microwave oven, for example).
- On a floured surface, roll out the dough in two 20 cm (8 in) in diameter discs.
- In a cast iron skillet, heat half the butter and cook one bread over medium heat for about 3 minutes on each side. Repeat with the remaining butter and bread. Cut into wedges and serve hot.
More about "sailors skillet bread recipes"
30 MINUTE HONEY WHOLE WHEAT SKILLET BREAD - AVERIE COOKS
From averiecooks.com
4.3/5 (6)Total Time 28 minsCategory Bread, Rolls, Muffins & BreakfastCalories 91 per serving
- Preheat oven to 400F. Spray an enameled cast-iron skillet with cooking spray, grease a seasoned cast iron skillet, or prepare an oven-safe skillet; set aside. My skillet is 10 1/4-inches and I recommend a skillet from 8 to 12 inches in diameter. Alternatively, bake bread on a Silpat-lined or greased baking sheet.
- In a large mixing bowl, combine all ingredients in the order listed, except the buttermilk, and give a quick stir to mix them.
- Pour 1 cup buttermilk over the top. Stir to combine. Dough should be quite loose, shaggy, and very moist. The flour is like a sponge, and if dough is at all dry, add up to 1/4 cup buttermilk so that it's nicely moistened, and stir until just combined (I used 1 1/4 cups buttermilk total). Dough will be lumpy, bumpy, thick, and not at all smooth; don't overmix and don't try to make it smooth.
- Turn dough out into skillet in a circular mound that's about 6 inches in diameter and 3 to 4 inches high. Score top of bread with a knife, making a cross.
EASY NO KNEAD SKILLET BREAD - BAKER BETTIE
From bakerbettie.com
Category All RecipesCalories 98 per serving
- In a large mixing bowl, whisk together the flour, yeast, and the salt. You can also add in spices or herbs of choice here. I like to add about 1 1/2 tbsp of fresh rosemary.
- Add the warm water to the bowl. Make sure the water is just warm and not hot. Stir with a spoon or rubber spatula until well combined. It will be a very wet dough, almost like a thick batter.
- Cover with plastic wrap or a towel and let sit at room temperature until about double in size. This will take about 45 minutes for rapid rise yeast, and an hour and a half with active dry yeast.
- Do not punch down the dough. Add about 1 TBSP of oil to the bottom of a cast iron skillet or any other oven safe skillet (a 10" or 12" skillet works well).
SKILLET BREAD - I HEART EATING
From ihearteating.com
Ratings 41Calories 165 per servingCategory Bread
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