14 Cast Iron Skillet Bread Recipes (2024)

FAQs

What size cast iron skillet for baking bread? ›

Rustic Cast Iron Skillet Bread – Extra-Large Loaf. This loaf can be baked in a 10.25” or 12” cast iron skillet. I do not recommend using enamel coated cast iron for this recipe if you are baking it on the grill.

Place a cast iron skillet on the bottom rack of the oven. Place the dough on a piece of parchment paper, if using, and carefully set it on the preheated baking stone. Carefully add the boiling water to the cast iron skillet and close the oven door.

It's fine to place the dough into a buttered or oiled tin (providing the tin is non stick). This sourdough focaccia can also be baked using just olive oil in a cast iron skillet.

Yes, a 15-inch cast iron skillet is too big for most people. They're not practical since they are difficult to cook with and store.

Preheat your home oven to 450°F (230°C) with a Dutch oven inside for 30 to 45 minutes. Line a pizza peel, inverted baking sheet, or cutting board with parchment paper. Turn out your proofed bread dough onto the parchment paper (trim the paper to fit, if necessary) Score your dough.

As long as you have a lid to cover it, the bread comes out perfectly every time. I found that using a 4- to 6-quart Dutch oven yields the perfect round shape. Fight the urge to grease your Dutch oven. Because of the high temperature, the fat will burn off almost immediately, giving your bread a charred taste.

A greased baking sheet is a quick, easy substitute for parchment paper. This method works for most cases unless you have a particularly sticky ingredient. Both the additional fat and the direct contact of the food with the baking sheet can subtly impact the resulting food.

What oils can I use to season cast iron? All cooking oils and fats can be used for seasoning cast iron, but based on availability, affordability, effectiveness, and having a high smoke point, Lodge recommends vegetable oil, melted shortening, or canola oil, like our Seasoning Spray.

Why does everything stick to my cast iron skillet? ›

Sticking. The Cause: Occasionally food may stick to your cast iron cookware. This can happen for a variety of reasons, such as not using enough fat or oil when cooking, using cookware that isn't well seasoned, or when breaking in new cookware that hasn't built up additional layers of seasoning.

The two most popular bread pan sizes are 9×5 and 8½x4½ inches. Both sizes are typically 2½ inches tall. While the difference in sizes seems small, it actually equals a 15% difference in capacity. That can really affect the outcome of your bake—especially in quick breads and those that use less than three cups of flour.

Also, the 5-qt. Dutch oven is as heavy as I'd want to deal with removing from a hot oven. I think the 7-qt. would also work, but you don't really need one that big for making the bread recipe.

Pan size can significantly affect the outcome of your baking. A pan too big can lead to overcooked edges and an undercooked center, while a pan too small might cause the batter to overflow, leading to a baking disaster.

Which Size Cast Iron Skillet Was Best? A 10- to 10.25-inch skillet will serve most people well—it's the perfect size for frying up some eggs, flipping a few pancakes, or searing steaks.