Skillet Bread Recipes

Steps:

• In a small bowl, combine flour, cornmeal, baking powder and salt. In another small bowl, whisk the egg, milk and 3 teaspoons oil; stir into dry ingredients just until moistened. , Heat remaining oil in a heavy 8-in. skillet over low heat. Pour batter into the hot skillet; cover and cook for 4-5 minutes. Turn and cook 4 minutes longer or until golden brown.

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.

Steps:

• Combine flour, yeast, and 1 tablespoon salt in a bowl. Gradually pour in oil, then water, and mix until dough comes together.
• Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes. Shape dough into a ball, and transfer to a lightly oiled bowl. Let stand, covered with a towel, in a warm place until doubled in volume, about 1 hour.
• Roll out dough to a 6-by-12-inch rectangle (about 1/4 inch thick) on a lightly floured surface. Cut dough into nine 2-by-4-inch rectangles. Transfer to a floured surface. Let stand, covered with a kitchen towel, in a warm place until doubled in volume, about 1 hour.
• Heat a cast-iron skillet set over a campfire or on a medium-high grill. Working in batches, cook rolls until puffed and undersides are browned, about 5 minutes. Flip, and cook until undersides are browned, about 5 minutes more.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place 9-inch cast-iron skillet in oven to warm it.
• Mix milk and cornmeal together in small bowl and let soak for 10 minutes.
• Sift flour, baking powder, and salt together in a mixing bowl. Beat cornmeal mixture, eggs, and butter into the flour mixture until you have a smooth batter, about 1 minute.
• Remove skillet from oven. Swish vegetable oil in the skillet to coat; pour off excess.
• Pour batter into the skillet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

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.