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 Advanced Breads
 5. Advanced Cast-Iron Breads
 White Cast-Iron Skillet Bread and Kamut Bara Brith
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Ashley
324 Posts
Ashley
MOSCOW Idaho
USA

Posted - Dec 06 2018 :  1:52:37 PM  Show Profile  Reply with Quote
This week, I made two batches of Cast-Iron Skillet bread (p. 122) using white flour, and a batch of Bara Brith (p. 156), using Kamut flour.

Both breads lofted wonderfully, and the Bara Brith filled the air with a heavenly spicy citrus scent as it baked--perfectly warming for this crisp, chilly day.

Here are the breads just after shaping:



And here's a picture of the skillet breads just after baking. It wasn't long before we broke off a portion, sliced it, and slathered it with butter.



P.S. I let them rise in the fridge overnight, so they lost some of their definition.

Ashley Ogle

PaneCreatore
60 Posts
Janet
Iowa
USA

Posted - Dec 12 2018 :  04:34:12 AM  Show Profile  Reply with Quote
Your skillet breads look so inviting Ashley! Nothing better to make a home feel like a home than warm fresh bread aroma wafting through the house. Beautiful.

"Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts." -James Beard
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Ashley
324 Posts
Ashley
MOSCOW Idaho
USA

Posted - Dec 12 2018 :  09:14:11 AM  Show Profile  Reply with Quote
The cast-iron bread was delicious. I sliced some up for dinner the other night, melted mozzarella cheese on top, and served it with potato & kale soup. My kids devoured it!

Ashley Ogle
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