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chicken pot pie with cream cheese biscuits
Emeril's shrimp creole, rice
snow crab legs, corn on the cob, salad
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crab imperial, green beans
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Monday, August 10, 2015

Garlic Skillet Bread


Miss F declared this to be the second best bread I've ever baked.  I tried to pin her down as to what the best bread I ever made was, but all she could tell me was that it was "plain bread."  Who knows.  This bread couldn't be any easier.  I have never made bread in an iron skillet before and I am now going to make it in there all the time.  The ingredients are simply stirred together, no mixer or kneading needed.  I can't wait to try other adaptations of this recipe, maybe even a plain bread variety. This recipe was adapted from Apple of My Eye.
Garlic Skillet Bread

2 ¼ teaspoons yeast
2 cups warm water
1 teaspoon sugar
1 ½ teaspoons kosher salt
4⅓ cups flour
2 teaspoons olive oil
½ teaspoon garlic salt

In a large bowl, combine the yeast, water and sugar. Let sit for 5 minutes. Stir in the salt and flour, ½ cup at a time. Cover the dough and let rise for 1 hour. Grease two 8” skillets. Divide the dough in 2 equal pieces, form each into a ball and place one in each of the skillets. Cover and let rise for 30 minutes more. Preheat the oven to 400 degrees. Brush the dough with olive oil and sprinkle with the garlic salt. Bake for 15 to 20 minutes, until the top is golden brown.
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1 comment:

Caroline {TheBarbeeHousewife} said...

Yum! This sounds so easy, perfect for a dinner party. Maybe she meant sandwich bread?! Who knows!

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