Cast iron skillet bread on the stove

Cast Iron Skillet Bread on the Stove

When it comes to bread, few things are more inviting than the aroma that fills the house as you knead the dough and eagerly await to savor your creation. The "Cast Iron Skillet Bread" recipe is an excellent choice for those who want to learn the art of baking without needing an oven. This simple and quick recipe is perfect for anyone, regardless of their kitchen skill level. Let’s embark on a culinary journey filled with flavor and good cheer!

Preparation time: 20 minutes
Rising time: 2 hours (in total, for two rises)
Cooking time: 20 minutes
Total time: approximately 2 hours and 40 minutes
Number of servings: 2 loaves

Ingredients:
- 1 kg of wheat flour (choose a good quality flour for optimal results)
- 1 cube of fresh yeast (or 7 g of dry yeast)
- 1 tablespoon of salt
- 1 tablespoon of sugar (helps the yeast to ferment better)
- 500 ml of lukewarm water (approximately 37°C, the ideal temperature for activating the yeast)
- 2-3 tablespoons of oil (preferably olive or sunflower oil for a more pleasant taste)

Preparation:

1. Sifting the flour: Start by sifting the flour into a large bowl. This step is not just about removing impurities but also about aerating the flour, which will help achieve a fluffier texture.

2. Preparing the liquid ingredients: In another container, heat the water until it becomes lukewarm. Add the fresh yeast (or dry, if using) and the sugar. Gently mix and let it sit for 5-10 minutes to activate the yeast. You’ll know it’s active when the mixture becomes frothy.

3. Kneading the dough: Once the yeast is activated, pour the water mixture into the bowl with the flour. Add the salt and mix everything with a spatula or your hands until a dough forms. Then, knead the dough on a clean surface for about 10 minutes until it becomes elastic and smooth.

4. First rise: Place the dough in a bowl greased with a little oil and cover it with a damp towel or plastic wrap. Let it rise in a warm place, away from drafts, until it doubles in size, about 1 hour.

5. Shaping the bread: After the dough has risen, place it on a lightly floured surface. Divide it into two equal parts and knead each piece with a little oil to give it a pleasant texture. Let them rise again, covered, for another 30-40 minutes.

6. Cooking in the skillet: Heat a cast iron skillet over low heat, adding a little oil to prevent sticking. Take a piece of dough, form it into a ball, and flatten it into a disc. Place the discs in the skillet, cover with a lid, and let them cook for 10-12 minutes on one side until golden, then flip them and cook for about the same time on the other side.

7. Cooling: Once the bread is ready, remove it from the skillet and wrap it in a clean towel. This will help retain moisture and achieve a soft crust. Let it cool slightly.

Practical tips:
- Make sure the water is not too hot, or the yeast will be killed. The optimal temperature is around 37°C.
- Substitute part of the flour with whole wheat flour to add more fiber and nutrients.
- If you want a special flavor, you can add dried herbs or spices to the dough, such as rosemary or garlic powder.

Nutritional benefits:
Homemade bread is often healthier than store-bought, as it contains no preservatives. This recipe provides complex carbohydrates, which are an excellent source of energy. It also contains proteins from the flour and yeast, which contribute to building and repairing tissues.

Pairing with other recipes:
Cast iron skillet bread pairs excellently with various dishes. You can serve it alongside soups, stews, or fresh salads. It is also delicious with a lightly spicy tomato sauce or a mix of olive oil and balsamic vinegar. Another tasty idea is to accompany it with feta cheese and olives for a Mediterranean appetizer.

Frequently asked questions:
1. Can I use dry yeast instead of fresh yeast?
Yes, you can use 7 g of dry yeast, and it is recommended to activate it in lukewarm water with sugar, just like with fresh yeast.

2. How can I tell if the dough is kneaded enough?
The dough is well kneaded when it is smooth, elastic, and does not stick to your hands. You can do the "windowpane test": stretch a piece of dough between your fingers to see if it can be stretched without tearing.

3. What can I do with leftover bread?
If you have leftover bread, you can turn it into croutons for salads, toast it for making toast, or even use it to prepare a delicious bread pudding.

By completing this Cast Iron Skillet Bread recipe, you will discover that it is more than just bread. It is a ritual, an art, and a source of joy in every slice. Whether you enjoy it fresh with butter or use it as a base for a savory sandwich, each bite will bring a smile to your face. So, don’t hesitate, put on your apron and start this culinary adventure!