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Quick Cast Iron Bread Recipe - Yahoo Recipe Search
Food and WineGood, easy potato dishes are something I always like to have in my back pocket, especially in the winter when something cozy and belly-warming is in order. I haven’t yet tired of smashing potatoes, and I’m not sure I ever will.The idea for this dish came to me in a dream: What if I just smashed whole roasted potatoes, right in the baking dish, and then poured roasted garlic–laced cream over them, and then baked them with a scattering of Parmesan until they were crispy and golden and delicious? The use of cream here is judicious, and most of it is absorbed by the potatoes, resulting in an unctuous but not overly rich gratin. The shallots end up caramelized and sticky, and you’ll find yourself digging for them.I like to use an enameled cast-iron baking dish for a million different things, from fruit crisps to roasting a chicken to baking a bread pudding, and it’s the perfect vessel to use here. Failing that, a ceramic baking dish works, too, as would a large cast-iron skillet. All the potatoes should fit easily in one layer (leaving a little room for the shallots). Try out different baking dishes before you oil the potatoes (just tumble them in and see if they fit in a single layer) to find the right one. After roasting until just tender, use a potato masher (or the bottom of a sturdy mug) to flatten each one.Sometimes, I like to prep, or mise, all of my ingredients before I start cooking, but that’s not always the most efficient way. Here, each step is quick to prepare and can be done as you proceed with the recipe. There is a little in and out of the oven with this recipe, but it’s seamless and simple and will have your tablemates swooning over the divine combination of basic ingredients that come together in a way that is much, much more than the sum of its parts.If you want to make this a few hours ahead of time, go as far as smashing the potatoes (leave at room temperature) and making the cream mixture. About a half hour before you want to serve, pour the cream over and bake for 30 to 35 minutes. Go with something simple like a roast or steaks and a crisp green salad with this luxurious side dish.Food.comDamper is a quick bread that is fabulous with a barbecue! Damper was traditionally made in a cast-iron pot with a lid, called a "camp oven". The entire pot was either covered in hot wood coals or the camp oven was placed in a hole in the ground and surrounded with hot wood coals. It was usually served with tea made in a billy over the camp fire. Damper was originally made with plain flour, salt and water. Adding butter and self-raising flour came later on and gives a much tastier result. I got this recipe from Taste, an Australian website. Enjoy!Jan 7, 2021 · This easy no knead skillet bread recipe will build up your baking with yeast confidence! And it only calls for 4 simple ingredients! This bread really could not be more simple!
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Apr 2, 2020 · Prep Time: 3 minutes. Cook Time: 40 minutes. Total Time: 2 hours. Makes: One loaf. Ingredients: 3 cups (360-390g /12 3/4 ounces) bread flour or all purpose flour (AERATE FLOUR BEFORE MEASURING - See How) 2 TEASPOONS instant or RapidRise yeast (1 packet/7 g) 1 teaspoon salt. 1 1/2 cups hot water (up to 130° F)
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- What Is Focaccia?
- What Is No-Knead Focaccia
- Why This No-Knead Focaccia Recipe Works
- Cast Iron Focaccia Ingredients
- Which Type of Flour Is Best For Focaccia
- What Type of Yeast to Use For Focaccia
- How to Measure Bread Ingredients
- How to Make No-Knead Focaccia
- Letting Focaccia Rise Overnight
- Prepping The Dough
Focaccia is an Italian leavened bread, which means it uses yeast to help it rise, giving it an airier texture. It is a flatbread that has a similar look and texture to pizza crust. In fact, some Italian places call it pizza bianca! People serve it in a variety of different ways. Some people cut the bread into strips; others serve it round, fresh ou...
A trademark step in making bread is kneading the bread. This involves folding the dough on top of itself and smashing it back down. Bakers repeat this process a few times to incorporate microbubbles into the dough, which inflate during the baking process. If you don’t knead bread, it won’t rise and look like a loaf of bread. Since focaccia is a fla...
It’s easy to customize. I topped it with sea salt and rosemary, but you could drizzle pesto on top or sprinkle some freshly grated parmesan cheese on top before you bake it!You can make cast iron focaccia on busy weeknights. Since you don’t have to knead the bread, this is a really simple side dish to mix, let rise, and then bake!It complements other Italian dishes perfectly. Serve this bread with stuffed pasta shellsfor a family meal that feels extra special and full of love.This Italian focaccia recipe is SO easy to make. I used basic bread ingredients you’ll easily find at your grocery store! Here’s what you need: 1. Bread flour 2. Active dry yeast 3. Kosher salt 4. Olive oil 5. Sea salt 6. Fresh rosemary
This recipe works with both bread flour and all-purpose flour, but I prefer using bread flour. Bread flour has a higher percentage of protein (12-14%) compared to all-purpose flour (8-11%). The higher protein allows the bread to rise higher, resulting in thicker focaccia. If you do decide to use all-purpose flour, it is the same measurement (1:1).
The most common types of yeast are active dry yeast and instant (rapid rise) yeast. You can use either one in this recipe (1:1), but if using active dry yeast, you have to dissolve it in water first! The water should be 110F-115 degrees Fahrenheit, so a food thermometer comes in handy here. Whisk into the water and allow it to bubble for 5 minutes....
When it comes to baking, precision matters! So, I always use a digital scale to measure my ingredients. Make sure you place your empty measuring cup on the scale and then ‘tare’ the scale. This will reset the weight and not weigh the cup – just the contents inside it.
Not everyone has a dough mixer, so I made this cast iron focaccia no-knead. Mix the ingredients until no dry flour remains. You can use your hands or a rubber spatula, so it doesn’t stick. Cover tightly with plastic wrap so no air escapes.
After you have mixed all of the ingredients together and covered it, allow the dough to rest. I let my dough rise on the countertop – the photo above was after 15 hours, and I didn’t notice any deflation.
After your dough has risen overnight, take a rubber spatula and fold the edges into the middle of the dough to form a tight ball. In a large cast-iron skillet (I used a 12-inch), add 3 tbsp olive oil and place the dough in, seamed side down. Allow the dough to sit in the cast iron for another hour.
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Mar 25, 2020 · It’s a gold nugget recipe, and you may never buy bread again after trying this! Here’s why it’s so easy: No knead, no stand mixer. 3 minutes active effort – you won’t even get your hands dirty. Dutch oven (cast iron pot) ideal but not necessary
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Jun 30, 2020 · Yield: 8 servings. Prep: 8 hours 30 minutes. Cook: 45 minutes. Total: 9 hours 15 minutes. FOOL-PROOF and only 4-ingredients! So hearty and rustic with the most amazing crust + fluffy, soft, chewy inside. Seriously, SO GOOD. 5 stars ( 71 ratings) Print Recipe Pin Recipe Leave a Review.
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Mar 1, 2023 · This easy 5-ingredient cast iron bread requires no kneading! It’s one of my most foolproof bread recipes as well as one of my favorites. Soft and Cheesy! The delicious cheesy bread comes out of the oven perfectly golden brown with a super soft texture on the inside and a crispy crust on top. Family Favorite!
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Jim Lahey, founder of Sullivan Street Bakery in New York City, has a no-knead bread recipe that just uses a cast iron dutch oven, flour, yeast, water, and salt so anyone can make bakery-quality bread right at home.
