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Today I'm sharing with you 14 cast iron skillet bread recipes. Whether on the stove top or in the oven, you'll find a variety of delicious homemade bread recipes for your next meal.
If you haven't baked bread in a cast iron skillet before, you must give it a try. Baking in cast iron gives your bread a beautiful, crunchy, golden crust. Plus, bread releases seamlessly from a well-seasoned cast iron pan, making cleanup a breeze.
Cast iron also makes for a beautiful presentation for your homemade bread. Transfer your skillet directly from the oven to the table for serving.
If you don't yet own a cast iron pan, I highly recommend buying one ASAP! They get better and better as they age. A well-seasoned, properly maintained cast iron skillet will last a lifetime.
What kind of cast iron skillet do I need?
I love Lodge cast iron skillets. They're inexpensive, made in the USA, and easy to find locally and on Amazon. Their most popular sizes are the 10-inch and 12-inch skillets (both of which are great for baking bread), though their sizes range from from 3.5 inches to 15 inches.
A 10-inch skillet is a common starter size for cast iron. It's perfect for feeding 2 to 4 family members and can fit a few small steaks or up to four chicken thighs. This smaller size skillet is easy to maneuver in and out of the oven.
A 12-inch skillet is great for cooking family meals and a few large steaks at a time. Keep in mind that a larger skillet is significantly heavier, especially when filled with food, making it harder to move on and off the stove top.
Looking for a quick bread or a yeast bread? You'll find a few of each on this list of cast iron skillet bread recipes.
Cast Iron Skillet Cornbread
A slice of warm cast iron skillet cornbread is the perfect addition to any meal. Using a cast iron skillet gives this tender cornbread a perfectly crunchy and buttery crust.
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Buttery Stovetop Biscuits
No oven needed for these buttery stovetop biscuits, they're cooked in a skillet right on the stovetop.
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Irish Soda Bread
by Belly Full
Irish soda bread is a quick bread that requires no kneading, rising, or waiting. Filled with raisins and a hint of sweetness, this hearty bread almost tastes like a giant biscuit! Enjoy warm from the oven with a slab of butter.
There's nothing better than a slice of homemade jalapeño cheddar cornbread! Made with a handful of staple pantry ingredients, this cornbread turns out tender and buttery with a hint of heat.
This southern-style cornbread is filled with chopped bacon, sweetened with maple syrup, and baked up in a cast iron skillet. The perfect salty and sweet combination!
It's easier thank you think to make your own biscuits from scratch. These southern self rising biscuits are made with self-rising flour, butter, and buttermilk, for an extra flaky, fluffy, and buttery biscuit.
The perfect way to use up those leftover bananas - make a cast iron skillet banana bread! Using a cast iron skillet makes this bread moist and perfectly cooked through in the center.
Looking for something sweet? Give this fresh cranberry skillet cake a try. Like a sweet quick bread, this cranberry cake is moist, tender, and has the perfect balance of tart and sweet flavors.
These homemade cheese stuffed biscuits are the ultimate side dish for your next meal. Buttery biscuits are filled with gooey mozzarella cheese and coated in garlic butter sauce.
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More Bread Recipes
Cast Iron Buttermilk Biscuits
21 Zucchini Baking Recipes
Grilled Garlic Bread
Blueberry Biscuits
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Rustic Cast Iron Skillet Bread – Extra-Large Loaf. This loaf can be baked in a 10.25” or 12” cast iron skillet. I do not recommend using enamel coated cast iron for this recipe if you are baking it on the grill.
This is my method of choice. Simply preheat your cast iron skillet on the bottom rack of the oven before you add your sourdough. Place your bread, either on a baking stone or cookie sheet on the middle rack, and then pour boiling water into the skillet.
Cast iron is able to reach high heats and maintain constant temperatures, creating a Maillard reaction on the bread's exterior—aka a seemingly simple but rather complicated set of chemical reactions that take place as food is cooked, affecting both color and the complexity of flavor.
You just need a lid to cover it and the proper heat-conducting cast-iron material, and your bread will come out perfectly every time. Size & Shape: Look for a 6- to 7-quart, round Dutch oven. Anything much bigger will cause the bread to spread out and go flat.
You can put some cornmeal or semolina on the base to stop the sourdough or bread from sticking. This eliminates the need for parchment paper. You could choose a cloche, but there are also Dutch Ovens and cast iron bakers that use a similar design where the base is lower and covered by a larger lid.
The side-by-side comparison shows that bread baking in a Dutch oven (and preheating it first) is the key to making an artisan-looking loaf. More steam is created inside the preheated Bread and Potato Pot than when water is poured into a pan in the bottom of the oven, one trick for making crusty bread.
Do not add the loaf directly to the cast iron pan.Put it in on a parchment sheet, so that it is not in direct contact with the oven. You will have to peel off the parchment afterwards, but it should reduce sticking.
Before you bake, make sure to coat your cast iron with nonstick spray. Use a pastry brush to get the oil into the corners or sidewalls of your pan. We recommend using silicone brushes when you're spreading oil on hot, preheated cookware.
Parchment paper can also bring its non-stick convenience to cooking with cast iron. Whether you're baking bread in a Dutch oven or whipping up a pizza in a skillet, there are plenty of ways you can use parchment paper to make the most of your cast-iron cookware.
Cast iron is nonstick (if cared for properly) so there's no need to use a chemical nonstick cooking spray. While some of the newer cast iron skillets come "pre-seasoned" out of the box, it just isn't the same. The same holds true for the newer "seasoning sprays" we've seen sold online.
Haven't had one single loaf of bread stick to the pot. If you might want a larger pot for other cooking, you might prefer the 7 quart, otherwise, as others have said, 5 quart should do.
The two most popular bread pan sizes are 9×5 and 8½x4½ inches. Both sizes are typically 2½ inches tall. While the difference in sizes seems small, it actually equals a 15% difference in capacity. That can really affect the outcome of your bake—especially in quick breads and those that use less than three cups of flour.
Most home baking recipes call for pans that are between 8 x 4 inches and 9 x 5 inches. If you bake a lot you'll probably have a variety of loaf pans in various sizes on hand, but if not, you should pick up the size pan that is called for in your recipe or scale the recipe to fit the pan you have.
Depending on your menu and number of guests, use a skillet between the 13.25 inch and 15 inch skillet. What is the average skillet size? Our two most popular skillet sizes are the 10.25 inch and 12 inch and fit nicely on standard ranges. If you're ready to feed a crowd, you'll want a larger skillet.
If your loaf pan is too big, your loaf may not rise as tall as you'd like.If your pan is too small, the batter may overflow. Learn how to choose the best pan for the bread you're baking, plus how to make successful pan substitutions.
Introduction: My name is Tyson Zemlak, I am a excited, light, sparkling, super, open, fair, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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