Woke up to a chilly 14°F morning here today. Yeterday I finally had a day to bake the skillet bread (bread baked in a cast iron pan). It's the next best thing to baking soft rolls, but in a one skillet version. By the way, this bread, cubed up works great for a breakfast souffle too. It doesn't look as nice, as I used a serrated knife, thinking it would make it look better on top. Anyway, just run a straight knife to make the lines for baking. Here is how I bake my bread in a cast iron pan (also called skillet bread). (Skillet Bread recipe from I Heart Eating, with adapted organic ingredients and adjusted instructions). I do use a thermometer to check the temperature of my measured water. 1 1/2 cups warm water ( 110-115°F) 2 1/4 tsp. yeast, active dry 2 Tbsp. honey, organic Stir and let sit. While water, honey and yeast sit and do their thing (let sit about 10 minutes), I measure the flour, olive oil and salt for the mixer. 2 1/2 cups organic bread f...
Inklings from the Farmhouse, creating balance and new beginnings.