14 Cast Iron Skillet Bread Recipes (2024)

FAQs

What size cast iron skillet for baking bread? ›

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.

But the real magic comes from the cast-iron Dutch oven, the perfect vessel for baking bread. It acts like an oven-within-the-oven, maintaining a high and steady heat that transforms this sticky dough into a gorgeous round loaf with a crisp crust and excellent crumb structure.

Place a cast iron skillet on the bottom rack of the oven. Place the dough on a piece of parchment paper, if using, and carefully set it on the preheated baking stone. Carefully add the boiling water to the cast iron skillet and close the oven door.

It's fine to place the dough into a buttered or oiled tin (providing the tin is non stick). This sourdough focaccia can also be baked using just olive oil in a cast iron skillet.

Yes, a 15-inch cast iron skillet is too big for most people. They're not practical since they are difficult to cook with and store.

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.

The disadvantages of cast iron

Additionally, cast iron pans require regular maintenance, including seasoning and careful cleaning, to prevent rust and maintain their non-stick surface. Improper cleaning or using harsh cleaning agents can strip away the seasoning and damage the pan.

Yes, you can season the pans for frying, sautéing, or baking in cast iron cookware like pans, pots, or skillets with butter, but it's not the right choice to season it for the first time. Butter immediately starts to smoke when added to a heated pan because cast iron can withstand a lot of heat.

To prevent burning, use coarse cornmeal or wheat bran

Coarsely ground corn (polenta or corn grits) works exceptionally well to provide a thin layer of insulation between your dough and the Dutch oven. This layer helps keep the dough from sticking to the cast iron but also lifts it up to prevent burning.

Is it better to bake bread in a Dutch oven or loaf pan? ›

By now, most people who make bread at home already know that baking a rustic loaf is best done in a heavy, covered Dutch oven-style pot.

You really can use any cast iron skillet to bake these sourdough recipes. I have mostly used a 12" round cast iron skillet for these recipes. However I also have an enamel cast iron skillet that I use for some recipes (although I don't love the enamel cast iron skillet).

The high heat inside the Dutch oven brings the water inside the dough to evaporate. Because you have the lid on top, the steam is trapped inside and creates a hot and steamy environment. This helps your bread to stay moist and flexible so it can rise and expand easily.

: oatmeal cake clapped or patted out thin and baked.

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.

Use the Right Size for Best Results

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.

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.

Todays top tip: if your pan is too small for your dough, your loaves will not bake properly. Once again, in this instance, size matters; the size of your pan makes a big difference to your baked loaf.