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Cast Iron Baking

July 20th, 2010 at 12:09 pm

Iím excited about trying a new bread recipe today. Besides the bread aspect, I like using my cast iron skillet.

Last week when we made a trip to the library, I checked out the book ďCast Iron Cooking for Dummies.Ē The author extols the wonder of cooking in cast iron and how many uses there are for the pots and pans. Although it isnít my only source for pots and pans, Iíve had good luck using the ones I have.
There are some interesting recipes and one is for savory dill bread. I have it in a bowl rising as I type. Hereís the recipe:

Savory Dill Bread

ľ cup warm water
1 package yeast
1 cup creamed cottage cheese
1 tablespoons sugar
1 tablespoon butter
1 teaspoon salt
1 unbeaten egg
1 tablespoon dried dill weed
ľ teaspoon soda
1 tablespoon instant oven
2 ľ cups bread flour
Combine the yeast with ľ cup of warm water in a bowl. Mix the cottage cheese, sugar, butter, salt, egg, dill weed, soda and instant onion into the yeast and water. Gradually add the flour, beating well after each addition. The dough will be a little sticky at this point, but itís more manageable after the first rise. Let the dough rise in a warm place until doubled in size. Stir down dough. Turn the dough into a well-greased 3-inch deep cast iron skillet. Let rise until doubled in size again, about 1 hour. Preheat your oven to 350 degrees. Bake for 40-50 minutes. The finished loaf makes a hollow sound when you thump it. Brush with melted butter and sprinkle with Kosher salt if you wish. Makes one round, 10 inch loaf.

Get out your skillets!

4 Responses to “Cast Iron Baking”

  1. David Says:

    That sounds pretty good, Debbie!

  2. Looking Forward Says:

    I love using my cast iron cookware. I should try this. Smile How'd it turn out?

  3. whitestripe Says:

    cast iron cookware is great. i have a Le Chasseur casserole pot and two smaller skillets. you can do anything with them and they survive! much hardier than teflon coated pans.

  4. rob62521 Says:

    The bread came out great. I will admit that I used yogurt instead of the cottage cheese because that's what I had on hand, but my husband said he loved this bread.

    I look forward to making more things with my cast iron!

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