I often look to my friend Emily for bread recipes in particular. She told us about this one at book club the other day, and yesterday was the perfect day to try it. It takes roughly 60 seconds to stir up, and cooks up in another 15-20 minutes. It pairs nicely with soup, and Ethan declared that I "must make a double batch every time we have soup". I think I was a little too stingy with the butter in the skillet - I only put 2 T. in, and it stuck just a little bit. Next time I'll not be so bashful and go for the golden crust :). It's soft and moist in the middle with a perfect chewy/buttery crust on the bottom.2 cups flour
1 T. baking powder
1 t. salt
1 1/2 cups milk
2-4 T. butter
optional mix ins: cheese, bacon bits, green chilis, cornmeal, taco seasoning...use your imagination
Stir together the dry ingredients, then stir in the milk until a smooth batter forms. Place an oven proof skillet in the oven while it's heating up and put the butter in. Once the butter is nicely melted and bubbly, pour the batter into the skillet. Bake at 400 degrees for 15-20 minutes or until the top is nicely golden brown. You may either slice it into wedges to serve, or simply tear off hunks...mmmm. I put a generous handful of cheddar cheese in the loaf yesterday and it was perfect.
Maybe I'm missing it because of my current drug induced haze, but what temperature do you bake at?
ReplyDeleteWhat a clever idea for bread. I love it!
ReplyDeleteAnd I'm wondering if self-rising flour would make this even faster...I'm going to try it tonight.
ReplyDeleteDOH!! Sorry Char. I'll fix that right away. Been kinda distracted around here lately.
ReplyDeleteWe tried this the day you posted it, loved it, and are having it again today. Yum!
ReplyDeleteThat looks so yummy, especially with the cheese in it! Dang, now my stomach is growling. :)
ReplyDeletedid you bake this in a cast iron skillet? Thanks for another awesome recipe!
ReplyDeleteHas anyone tried a sweet version of this bread? If so, what were the measurements you used for white or brown sugar?
ReplyDeleteI made this last week and it was delish! I used the full 4T of butter and a handful of cheese as well. I cooked it in an 8" cake pan (because I wasn't sure if my skillets are ovenproof -- how do you tell?).
ReplyDeleteI have to confess, I'm no good at breads (especially yeast breads). But it's on my list of resolutions for 2010. So I bought some yeast at the store yesterday for the first time ever, and I'm definitely going to try the sweet roll recipe!
Yay Annalisa! Come on over and I'll show you how to make bread. I do tutorials all the time for my yeast-o-phobe friends :).
ReplyDeleteAs far as skillets go, I wouldn't put anything in the oven that has teflon coating on it or plastic handles. If you have a heavy skillet that is all metal, it should be fine. I have used heavy pyrex pans for this and done fine.
This has become a go to bread for me when i have company and everyone loves it!
ReplyDeleteI used 1/2t. Sea salt and 1/2t. Garlic salt. Then added 1/2t. Of Cumin and 1/2t. Cinnamon.. OMG.. Delicious!!!
ReplyDeleteThis is so good! My husband asked me to make it again while we were still eating it!
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