7. Campfire skillet bread
This is a unique take on cornbread with a spicy jalapeno flavor. It is perfect for barbecues. Its preparation time is very short (about 15 minutes). It requires no kneading. There is no rising time either, as the recipe does not contain yeast.
- 1 cup cornmeal
- 1½ cups flour
- ¼ teaspoon baking soda
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup Monterey cheese
- 2 thinly sliced scallions
- 2 large eggs
- ¼ cup jarred jalapenos
- 1 cup buttermilk
- 10 tablespoons unsalted butter
- Make sure your oven rack is in the center of the oven and preheat to 450°/230°.
- Put the cornmeal, flour, baking powder, baking soda, and salt in a large mixing bowl and mix them together.
- Add the cheese, the chopped, drained jalapenos and slices of scallions. Mix together with your fingers until everything is coated with the flour mixture.
- Whisk the buttermilk and eggs together until smooth.
- Melt the butter in your skillet. Leave one tablespoon of butter in the skillet and pour the remainder into the buttermilk and egg mixture, thereafter whisking together.
- Fold the liquid mixture into the flour mixture until they are combined to make a batter-like thick mixture.
- Scrape the mixture into your skillet which is still hot from melting the butter. Smooth the top with a spatula.
- Bake for about 15-20 minutes until the top is golden-brown. Insert a knife or toothpick into the bread. If it comes out clean, your bread is baked. If not, give it about 5 more minutes.
- Remove the bread from the oven and allow it to cool a little before serving.
8. Rosemary Foccacia Bread
This is a favorite among bread-makers with limited time. It takes one hour in total to make it.
- ¾ cup lukewarm water
- 1½ teaspoons yeast
- 5½ tablespoons of extra virgin olive oil
- 1¾ cups flour
- ½ teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon fresh rosemary (or 1½ teaspoons dried rosemary)
- Mix by hand or use a mixer to combine the warm water and sugar well. Sprinkle the yeast over the top and stir slightly. Let the mixture stand for 5 minutes until frothy.
- With your mixer on low speed, add 1 cup of flour, ¾ teaspoon of salt and mix until just combined.
- Add a ½ tablespoon of fresh rosemary (1 teaspoon of dried rosemary) and 2 tablespoons of olive oil. Mix until combined.
- Keeping your mixer on low, add a ½ cup of flour. Add remaining flour bit by bit until dough is pulling away from the sides of the bowl. Don’t add in any more flour when the dough does this.
- Preheat oven to 200°F/90°
- Grease skillet with a ½ tablespoon of olive oil.
- Dust work surface with flour, make a disk shape with dough and place it in skillet. Press dough onto bottom and sides of skillet firmly. Cover skillet with a towel.
- Turn oven off and put the skillet in for 20 minutes to allow the dough to rise.
- Remove skillet from oven and preheat to 400°F/200°
- Mix 2 tablespoons of olive oil, ¼ teaspoon of salt, and leftover rosemary.
- Brush this mixture over the bread. Use your thumb to make indents across the top of dough.
- Bake for 20 minutes until golden-brown. Remove from oven and drizzle with 1 tablespoon olive oil.
9. Maple oats skillet bread
When you try this recipe for a rich, sweet, wholesome bread, you have the option of using a bread-maker or mixer. This is the mixer recipe.
- 1 cup old-fashioned or quick-cook oats
- 2¼ teaspoons dry yeast
- 1 cup hot water
- ¹/₃ cup warm water
- 3½ cups flour
- ½ cup PURE maple syrup
- 2 teaspoons salt
- 2 teaspoons vegetable oil
- Pulse the oats in a food processor briefly so that they form coarse crumbs.
- Add the hot water and mix. Allow it to stand until lukewarm.
- Put the yeast and warm water in your mixer bowl and allow to stand for a few minutes. Add the syrup, salt, and oil.
- Using the dough hook, add in the warm oats and the flour. Mix until a soft dough is formed.
- Knead the dough for about 10 minutes on a floured work surface and form a ball.
- Grease a bowl and put the dough in it. Cover with a cloth.
- Allow the dough to rise in a warm place until it doubles in size.
- Punch the dough down and form it into a loaf. Put the loaf into the skillet and cover with a clean towel. Leave the skillet somewhere warm for about 45 minutes until the dough doubles in size.
- Preheat oven to 350°F/180°
- Brush the beaten egg over the loaf and sprinkle some oats on top.
- Bake for about 30 minutes.
- Allow it to cool slightly before serving.
N.B. If you use a bread machine, you put the ingredients from steps 3 and 4 into the machine and start it on the dough cycle.
10. No-knead whole wheat skillet bread
This simple recipe yields a high-fiber whole wheat bread that is wholesome, tasty and healthy. Its no-knead method makes it easier and less strenuous to make, although be prepared for the fact that there are two down-times during the process that the dough must stand so that it can rise.
- 4 cups whole wheat flour
- 2¼ active dry yeast
- 1½ teaspoons salt
- 2 cups warm water
- 1 tablespoon rolled oats
- Coarse salt
- Olive oil
- Whisk the salt, flour, and yeast together in a large mixing bowl. Pour the warm water on top and use a wooden spoon to mix together.
- Cover the bowl with cling film and a kitchen towel. Allow it to stand for 1 hour to rise. Avoid placing the bowl in an area where it will be affected by drafts or breezes.
- Lightly grease the bottom of the skillet with some olive oil.
- Put a little extra flour on the dough and dust some onto your hands so that the dough doesn’t stick.
- Using your hands, get the dough out of the bowl and straight into the skillet.
- Use your fingers or a wooden spoon to spread the dough out evenly.
- Cover the skillet with a kitchen towel and allow it to stand for another 30 minutes to rise.
- Preheat the oven to 400°F/200°
- Using about 2 teaspoons of olive oil, brush the top of the dough. Cut 2 lines into the top of the dough in an X shape.
- Sprinkle coarse salt and rolled oats over the top of the dough.
- Bake for 35-40 minutes until the crust is a deep golden-brown color.
11. Skillet pita bread
As a flatter bread, pita is great for dipping into foods and sauces. Pita is made differently from other bread as it contains a ‘sponge’ which adds a special flavor to the bread.
- 1 teaspoon of dry active yeast
- 3½ cups flour
- ¼ teaspoon salt
- 1 teaspoon sugar
- 3 tablespoons olive oil
- 1 cup lukewarm water
- ½ cup water
- Canola oil (for cooking)
- Mix 1 cup of flour with the yeast and sugar, and 1 cup of lukewarm water with a fork. Cover bowl with a kitchen towel. Allow it to stand in a warm place for about 30 minutes until thick and bubbly. This is what is referred to as the sponge.
- Add 2 cups of flour, the salt and half a cup of water to the mixture. Stir well.
- Use the dough hook of an electric beater to make the dough smooth or knead by hand for 2-3 minutes.
- Add a half cup of flour and the olive oil to the mixture. Knead for another 2-3 minutes to bind it together.
- Dust work surface with flour. Knead dough on the work surface for 5-7 minutes.
- Roll the dough into a ball, place it in a bowl lined with flour. Cover it with a kitchen towel.
- Leave it to rise for one hour. Take dough out and punch it to remove air bubbles.
- Cover the dough and let it rise for another 30 minutes.
- Warm canola oil in the skillet on high heat and place a dough ball in the middle. Each side must be cooked for about 1½ minutes. It will puff up as it cooks. Push down the puffs with a spatula so that the edges are cooked.
12. Cinnamon skillet bread
This sweet bread is ideal to enjoy together with a cup of mid-morning coffee. The braided effect is very attractive and gives it a professional finish.
- ½ cup melted butter, 2 teaspoons melted butter
- ¼ cup sugar (granulated)
- 1 cup whole milk (warmed to 110°F/45°C)
- 2 tablespoons warm water
- 2¼ teaspoons instant/rapid-rise yeast
- 3¼ cups flour
- ½ cup light brown sugar
- 3 teaspoons ground cinnamon
- 1 large egg
- 2 teaspoons salt
- Put milk, ½ cup melted butter, granulated sugar, yeast and water into a 2-cup measuring jug. Whisk until yeast dissolves.
- Mix flour, salt and 2 teaspoons cinnamon in mixer bowl.
- With the mixer on low (using the dough hook), add milk mixture slowly to dry ingredients. Mix until dough forms.
- Mix on medium for 10 minutes until dough is smooth and stretchy. Add small amounts of extra flour to the sticky dough to achieve desired consistency.
- Put dough into a greased bowl, cover tightly with cling film and allow to stand for an hour to rise.
- Mix brown sugar and 1 teaspoon of cinnamon in a small bowl.
- Dust work surface with flour. Roll dough into a rectangle with long sides facing you.
- Paint surface with 2 teaspoons of melted butter and sprinkle sugar and cinnamon mix.
- Cut dough in half length-wise and ‘braid’ the pieces together, pinching the ends. Put the braided dough into skillet. Cover with cling film and allow to stand for 45-60 minutes to rise.
- Preheat oven to 350°F/180° Brush lightly beaten egg over top and bake for 45-55 minutes. The top will be golden-brown, and the filling will have melted.
- After taking bread from the oven, allow it to cool for 10 minutes in the skillet before removing.
13. No-knead olive skillet bread
The slightly acidic bite that the olives bring to the bread in this recipe makes for a unique flavor that is an absolute must for all bread lovers.
- 2 cups lukewarm water (105°F/40°C)
- 2¼ teaspoons active dry yeast
- ½ tablespoon salt
- 4¹/₃ cups flour
- 1 cup olives, drained (chopped or whole) with garlic and herbs
- 1 teaspoon garlic powder
- 2 tablespoons extra virgin olive oil
- Coarse salt
- Dried parsley for seasoning
- Use a large mixing bowl to combine water and yeast
- Add the salt and 1 cup of flour. Stir in with a wooden spoon until combined. Add olives, herbs, garlic and garlic powder. Add the flour in one cup at a time, stirring thoroughly after each cup is added.
- Cover the bowl with cling film and allow to stand for 1 hour to rise.
- Put 1 tablespoon of olive oil in the skillet and rub it into the bottom and sides of the skillet.
- Dust your hands with flour, remove the cling film, and transfer the dough to the skillet.
- Shape the dough into a disk.
- Cover the skillet with a kitchen towel and allow it to stand for 30 minutes.
- Preheat the oven to 400°F/200°
- Use the remaining olive oil to drizzle over the top, sprinkle with coarse salt and add some dried parsley.
- Cut 2 lines across the dough from side to side in an X shape.
- Bake for 30-35 minutes until the top crust is golden-brown.
- After removing the bread from the oven, turn it out of the skillet onto a cooling rack.
- Allow the bread to cool before serving.
14. Peasant skillet bread
In a hurry? No fancy ingredients? Then this no-fuss, quick and easy skillet bread is just for you. Despite its simplicity, the recipe yields a delicious bread that is without a doubt home-baked and the perfect addition to any meal.
- 2 cups lukewarm water (use 1 cup hot water and 1 cup cold water combined)
- 1 tablespoon sugar
- 2 teaspoons active dry yeast
- 4 cups flour
- 2 teaspoons salt
- Butter (at room temperature)
- Put the sugar in the water and allow it to dissolve completely. Add the yeast. Don’t stir it at all. Put the bowl one side for 10-15 minutes or until it becomes frothy.
- Put the flour and salt in a big bowl.
- Add the yeast mixture to the flour and salt. Stir until the flour has been absorbed completely.
- Grease your skillet thoroughly with the room temperature butter.
- Ease the dough out of the bowl and directly into the skillet.
- Preheat your oven to 350°F/180°C, then turn it off and let it cool for a few minutes. Put the skillet with the dough into the oven and let it stand there for about an hour so that the dough can rise and double in size.
- Pull the skillet out of the oven. Preheat the oven to 425°F/220° Bake the bread for 15 minutes with the lid of the skillet on (or cover it with foil).
- Turn the temperature of the oven down to 375°F/190° Remove the lid or foil from the skillet before baking it for another 15 minutes.
- Put the bread on a cooling rack for about 10 minutes before serving it.
15. Cheddar bacon beer skillet bread
As the name suggests, this is a richly flavored bread which can be served as a meal on its own. It’s a great way to add extra flavor to a soup meal. The sharper the flavor of the cheddar cheese you use, the richer the cheese flavor will be. The inclusion of beer in the bread adds a unique taste. This recipe is quick to make because it does not contain yeast which must be given time to rise.
- 3 cups flour
- 4½ teaspoons baking powder
- ¾ teaspoon salt
- ¼ cup sugar
- 4 chopped slices of bacon
- bottle of lager beer
- ½ cup cheddar cheese, shredded
- 2 tablespoons chopped green onion
- 4 tablespoons melted butter
- Preheat the oven to 375°F/190°
- Cook the bacon in the skillet at a medium heat. Remove it when cooked and let it drain on paper towels.
- Mix the flour, baking powder, salt and sugar in a bowl. Add the bacon, chopped onions, and shredded cheese. Stir it all together.
- Create a well in the middle of the mixture and pour the beer into it. Stir until the dry ingredients are moist but no more than that. It will make a batter-like dough mixture.
- Use cooking spray to liberally coat your skillet before transferring the dough into it. Use a spatula to spread the dough evenly across the surface of the skillet.
- Bake the bread for about 50-55 minutes.
- Check that it is baked by inserting a knife or toothpick into the bread and making sure it comes out clean.
- Allow the bread to cool slightly before serving it.