Skillet Herb Bread Recipes

NO-KNEAD SKILLET OLIVE BREAD

No-knead skillet olive bread is a very easy to make, no-knead, crusty, and delicious bread packed with marinated olives and garlic.

Provided by Mitch Hendricks

Categories Bread Yeast Bread Recipes

Time 2h35m

Yield 10

Number Of Ingredients 9

No-Knead Skillet Olive Bread image

Steps:

Combine water and yeast in a large mixing bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
Add 1 tablespoon oil to an 8-inch cast iron skillet and spread to coat bottom and sides. Flour your hands. Remove plastic wrap from bowl and transfer dough to the prepared skillet and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Drizzle remaining oil on top of the loaf and sprinkle with salt and parsley. Score the top of the loaf with a knife.
Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes.
Remove bread from oven and turn on to a wire rack to cool before serving, about 20 minutes.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 41.8 g, Fat 4.8 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 0.5 g, Sodium 774 mg, Sugar 0.2 g

Ingredients

2 cups lukewarm water (105 degrees F, 40 degrees C)
1 (.25 ounce) package active dry yeast
½ tablespoon salt
4 ⅓ cups all-purpose flour, divided
1 cup marinated olives (such as Star® Garlic & Basil) - drained, chopped, and herbs and garlic reserved
1 teaspoon garlic powder
2 tablespoons olive oil, divided
coarse salt
1 teaspoon dried parsley, or as needed

More about "skillet herb bread recipes"

SEA SALT & HERB SKILLET ROLLS - SALLY'S BAKING ADDICTION

Web Nov 19, 2021 Sea salt & herb skillet rolls are the fluffiest, softest, most flavorful homemade rolls to have with dinner tonight! Ingredients 1 cup …
From sallysbakingaddiction.com
4.9/5 (36)
Category Bread
Cuisine American
Total Time 3 hrs 50 mins

Pour the warm milk into the bowl of a stand mixer fitted with a dough hook attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Sprinkle yeast and 1/2 teaspoon sugar on top of the milk. Give it a light stir with a spoon and allow to sit for 5 minutes. The mixture should be frothy after 5 minutes. If not, start over with new yeast.
With the stand mixer running on low speed, add the remaining sugar, egg, 2 Tablespoons butter, salt, herbs, garlic powder, and 2 cups of flour. Beat on low speed for 1 minute, then add remaining 1 cup of flour. Beat on low speed for 1 minute as it all combines. The dough should be thick, yet soft. And only slightly sticky. It should pull away from the sides of the bowl as it mixes. When it does, it is ready to knead. If, however, the dough is too sticky to handle– add more flour, 1 Tablespoon at a time. Make sure you do not add too much extra flour; you want a soft, slightly sticky dough.
Form dough into a ball and turn it out onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl– I usually just use olive oil or nonstick spray. Turn the dough over to coat all sides. Cover the bowl with plastic wrap and place it in a warm environment to rise until doubled, about 2 hours. For this warm environment, I preheat the oven to 200°F (93°C) then turn the oven off and place the bowl inside the warm-ish oven.
Once doubled in size, punch down the dough to release any air bubbles. Remove dough from the bowl and turn it out onto a lightly floured surface. Punch down again to release any more air bubbles if needed. Using a sharp knife, cut the dough in half. Cut each half into 6 equal pieces for a total of 12 pieces that are a little larger than golfball size. Shape into balls as best you can and arrange in a greased oven-proof skillet. Brush the rolls with remaining melted butter and sprinkle each with sea salt. (Do no discard any leftover melted butter, it’s amazing brushed on the rolls after they bake too!) Loosely cover the rolls with plastic wrap and allow to rise until doubled in size and puffy, about 30-45 minutes.

Skillet Herb Bread Recipes

NO-KNEAD SKILLET OLIVE BREAD

No-knead skillet olive bread is a very easy to make, no-knead, crusty, and delicious bread packed with marinated olives and garlic.

More about "skillet herb bread recipes"

SEA SALT & HERB SKILLET ROLLS - SALLY'S BAKING ADDICTION

HERB SKILLET BREAD - MIZ HELEN'S COUNTRY COTTAGE

FOCACCIA RECIPE - SIMPLE FOCCACIA IN A SKILLET | KITCHN

HERB SKILLET BREAD RECIPE - FOOD FANATIC

SOURDOUGH SKILLET BREAD WITH HERBS - A BLOSSOMING LIFE

SKILLET BREAD - I HEART EATING

SOFT AND FLUFFY FLATBREAD (NO YEAST) - INSPIRED TASTE

EASY NO KNEAD SKILLET BREAD - BAKER BETTIE

EASY ROSEMARY GARLIC FOCACCIA BREAD - INSPIRED TASTE

NO KNEAD SKILLET BREAD - JO COOKS

NO-KNEAD HOMEMADE CHEESE BREAD | EASY WEEKNIGHT …

PARMESAN HERB CRUSTED SALMON - THE SEASONED SKILLET

NO KNEAD ROSEMARY PARMESAN SKILLET BREAD - HANDLE THE HEAT

CAST IRON SKILLET GARLIC HERB FOCACCIA BREAD

ITALIAN HERB SKILLET BREAD - PLAIN CHICKEN

ONE-PAN CREAMY PARMESAN CHICKEN AND VEGETABLES RECIPE

30 BREAD RECIPES FOR YOUR CAST-IRON SKILLET | TASTE OF HOME

BEST SKILLET DINNER ROLLS WITH GARLIC-HERB BUTTER RECIPE

OUR 23 BEST SUMMER COOKOUT RECIPES - NEW ENGLAND

ROASTED GARLIC SAUTéED SQUASH – PALATABLE PASTIME PALATABLE …

SKILLET HERB BREAD RECIPE: HOW TO MAKE IT

You'll also love

Related Search