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Cast Iron Bread Pan Recipe: Perfect Loaves Every Time

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Skillet Bread I Heart Eating
Skillet Bread I Heart Eating from www.ihearteating.com

Description

Baking bread in a cast iron bread pan is a wonderful way to achieve crispy, golden crusts and moist, fluffy interiors. The cast iron distributes heat evenly, ensuring your loaf is cooked to perfection. Plus, using a cast iron pan means you don’t have to worry about chemicals from non-stick coatings leaching into your bread.

Prep Time

Prep time for this recipe is approximately 15 minutes.

Cook Time

Cook time for this recipe is approximately 45-50 minutes.

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp instant yeast
  • 1 1/2 cups warm water
  • 1 tbsp olive oil

Equipment

  • Cast iron bread pan
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Bench scraper or spatula

Method

  1. In a mixing bowl, whisk together the flour, salt, and instant yeast.
  2. Add the warm water and olive oil, and mix until a shaggy dough forms.
  3. Cover the bowl with a damp towel and let the dough rise for 1-2 hours, or until it has doubled in size.
  4. Preheat your oven to 450°F (230°C).
  5. Grease your cast iron bread pan with oil or cooking spray.
  6. Use a bench scraper or spatula to gently transfer the risen dough to the pan.
  7. Score the top of the dough with a sharp knife or razor blade.
  8. Bake for 45-50 minutes, or until the bread is golden brown and sounds hollow when tapped.
  9. Remove the bread from the pan and let cool on a wire rack.
  10. Slice and serve!

Notes

To achieve an extra-crispy crust, you can place a pan of hot water on the bottom rack of your oven while the bread bakes. The steam will help create a crusty exterior. If you like, you can add herbs, spices, or other flavorings to the dough before baking. Some popular options include rosemary, garlic, or sun-dried tomatoes.

Nutrition Info

This recipe makes approximately 12 servings. Each serving contains:
  • Calories: 142
  • Carbohydrates: 25g
  • Protein: 4g
  • Fat: 2g
  • Sodium: 194mg
  • Fiber: 1g
  • Sugar: 0g

Recipes FAQ

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all or part of the all-purpose flour in this recipe. However, keep in mind that whole wheat flour will make the bread denser and may require a longer rise time.

Do I need to preheat my cast iron bread pan?

No, you don’t need to preheat your cast iron bread pan. Simply grease it with oil or cooking spray before adding the dough.

What if I don’t have instant yeast?

If you don’t have instant yeast, you can use active dry yeast instead. However, you will need to activate the yeast in warm water before adding it to the dough.

Recipe Tips

  • Use warm water (around 110°F/43°C) to help activate the yeast and encourage the dough to rise.
  • Don’t over-knead the dough. A few minutes of mixing is enough to bring the dough together.
  • Let the dough rise until it has doubled in size. This can take anywhere from 1-2 hours, depending on the temperature of your kitchen.
  • Use a sharp knife or razor blade to score the top of the dough before baking. This will help it expand as it bakes.
  • Let the bread cool completely before slicing. This will help it hold its shape and prevent it from becoming gummy.

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