Bread has gotten a very bad rap these last few years. You can blame whomever you want, the media, gluten sensitivity, low carb watchers, or the flavorless mass produced enriched white bread that goes stale in our pantries.
The fact is, bread was never meant to rise within minutes and then be baked in massive quantities, shipped to stores and sit on shelves for weeks on end.
Bread has been a part of human life since the Ancient Egyptians. For many of us, bread is like getting a big bear hug. It is comforting. It’s good for you when used in moderation and as a part of balanced diet. Consider altering your bread choices rather than cutting it completely out of your diet.
If you are not well versed in making bread at home, let me be the first to say that this rosemary skillet bread is a great place to start due to its very forgiving nature.
WHAT DO I NEED TO MAKE MY OWN BREAD?
- You DO NOT need a bread machine. I’ve made dozens and dozens of breads of all kinds and I still do not own a bread machine.
- It does, however, require a stand mixer, or Kitchen Aid. Can you knead this by hand? Yes, it will take some time, some muscle, but it certainly can be done.
- It requires a packet of ACTIVE yeast – I use Fleischmanns. Do not buy the instant kind.
- Flour – I used white whole wheat and bread flour.
- It also needs 1 Egg, oil, salt, sugar and spices – and that’s it!
HOW TO MAKE SKILLET ROSEMARY BREAD:
If you are unsure about anything we are describing, we did a tutorial video to show you just how easy it really is to make this bread.
- The first thing you want to do whenever you are making bread is to activate the yeast. This is simply done by adding water to it. Not just ANY water – the temperature needs to be between 105°-110°F. It’s easy to check by using a candy thermometer.
- After the yeast is a little foamy the next requirement is to add the flour which will form our dough ball. This is done in the stand mixer with the dough hook. It will take a few minutes for the dough to pull away from the sides. You can sprinkle a little flour alongside to help it along.
- Let the dough rise in a warm place for an hour. Punch it down.
- Place it in a cast iron skillet, cover and let it rise again.
Then all there is left to do is brush it with an egg wash and bake it for 20-25 minutes. You will end up with the freshest most flavorful bread.
I promise you this is not hard. There is nothing like making fresh bread to mop up all that delicious gravy from your Beef Stew dinner or to use for sandwiches. This skillet bread even makes a piping hot bowl of soup eat like a meal.
Yeast are living organisms, sitting dormant when dried. They are rehydrated with warm water where the yeast starts to ferment. Be careful not to use water that is too hot. Yeast dies at temperature above 138°F. The perfect temperature is between 105°-110°F. Water higher than that will kill the yeast and your bread will not rise.
WATCH OUR VIDEO ON HOW TO MAKE THIS BREAD:
- 1 Cup Warm Water (must be between 110-110°F)
- 2 teaspoons Dry Active Yeast
- 1 Tablespoon Sugar
- 1 teaspoon Sea Salt
- 2 Tbsp. Fresh Rosemary, finely chopped
- 1/4 teaspoon Italian Seasoning
- 2 Tbsp. Olive Oil
- 1 1/2 Cups Whole Wheat White Flour (+ 1/2 cup for sprinkling if the dough sticks to the mixer)
- 1 Cup Bread Flour
- 1 Egg, whisked with 1 Tbsp Water
- Coarse Sea Salt and extra Rosemary for sprinkling
- In a Kitchen Aid bowl, add the yeast, sugar and warm water. Let sit for 5 minutes.
- Meanwhile, combine the salt, rosemary, Italian seasoning and flours. Start the Kitchen Aid and add 1/2 cup of the flour and mix on Speed 2 until almost incorporated, repeat until the flour is gone, alternating with drizzling the olive oil down the sides of the bowl. You may need to stop and scrape the bowl down several times. Continue until a ball is formed and is pulling away from the sides. If the dough is not pulling away, sprinkle a few teaspoons of flour at a time around the bowl, scrape down and repeat. This can take a few minutes for the dough to form.
- Place the dough in a large lightly greased bowl, cover with plastic wrap and let rise in a warm place for 1 hour. The dough will double in size so make sure you use a big enough bowl.
- Punch the dough down and take it out of the bowl and form into a round loaf.
- Place it in a 10″ cast iron skillet sprayed with cooking spray. Cover loosely with a clean cloth and let rise another 45 minutes.
- Preheat the oven to 400°F.
- Once the dough has risen gently brush it with the egg wash and sprinkle with more chopped rosemary and coarse Sea Salt.
- Bake for 20-25 minutes or until the top is golden and the bread sounds hollow when tapped.