I have posted previously about attending a cooking class where we learned to make three different kinds of bread. Having tried the Refrigerator French Bread and the Cottage Onion Dilly Bread and enjoyed those, I really wanted to give this third recipe (which our instructor referred to as Skillet Bread) a try.
If you follow me on Twitter or Facebook you may have seen my excited posts about winning a Le Creuset French Oven
As I looked on the Internet at various bread recipes baked in French/Dutch ovens, I realized that the cooking class instructor must have adapted this recipe from New York Times Recipe: No-Knead Bread which has been posted and raved about all over the Internet. I now know that I must indeed be the last person in the world to try a version of this recipe. The New York Times recipe was adapted from Jim Lahey's
One thing to note when using recipes that require high baking temperatures is that Le Creuset lid knobs are oven safe to 375°F. They do have a stainless steel knob
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Skillet Bread
Ingredients
Instructions
Details
Prep time: Cook time: Total time: Yield: 1 loaf

A simple bread recipe that is baked in a skillet or dutch oven.
Ingredients
- 3 cups flour
- 1/4 teaspoon instant dry yeast
- 1 1/2 teaspoons salt
- 1 1/2 cup plus 2 tablespoons warm water
Instructions
1. Heat water to 110°-120°F.2. Stir flour, yeast, and salt together then add the water and mix until dough forms.3. Cover bowl with a dish towel and let rise 12 - 14 hours.4. Transfer dough onto a well floured board and knead several times until flour is incorporated and dough is easy to handle.5. Place dough into a greased bowl and let rise for 4 more hours.6. Place heavy cast iron skillet with lid or enameled cast iron Dutch/French oven into the oven and preheat to 425°F.7. When hot, remove skillet or Dutch/French oven, carefully uncover, and gently "pour" dough from bowl into hot vessel and cover.8. Bake for 20 minutes in 425°F oven, then remove cover and bake for another 20 - 30 minutes.9. Cool on a wire rack.
Details
Yep this we make three times a month can't enough and toasted it just wonderful if it last! Nice job!
ReplyDeleteHi, The name of this bread really got my attention. What does cooking in the skillet do for it? Does that give the bread a crispy crust? It looks very tempting!
ReplyDeleteHi Bonnie--Yes, it does have a very crispy crust. And because it is covered, it steams it.
ReplyDeleteHi Jill, sorry to disappoint you but you're not the last person that used a dutch oven to make bread. I still haven't tried it yet. LOL
ReplyDeletelove the crispy crust of the bread. thanks for sharing
OK Roxana! That's good to know! I don't feel so bad now!
ReplyDeleteThis bread look awesome..I am huge bread lover, and I can tell that you did fantastic job!!! Look so crispy and delicious!!
ReplyDeleteHi Jill-This bread is one of our all-time favorites. My daughter Lora has made this in the Dutch oven, and posted the recipe on her blog, as well.
ReplyDeleteLove the bread, so crunchy on top, and so moist, and delicious.
Great job...thanks for sharing:DDD
Fresh crusty bread and butter may be the closest thing to heaven I can think of. Looking at your photo just warms me right up.
ReplyDeleteHello,
ReplyDeleteWe bumped into your blog and we really liked it - great recipes YUM YUM.
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