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.

This is my method of choice. Simply preheat your cast iron skillet on the bottom rack of the oven before you add your sourdough. Place your bread, either on a baking stone or cookie sheet on the middle rack, and then pour boiling water into the skillet.

Cast iron is able to reach high heats and maintain constant temperatures, creating a Maillard reaction on the bread's exterior—aka a seemingly simple but rather complicated set of chemical reactions that take place as food is cooked, affecting both color and the complexity of flavor.

It absolutely will stick to an unseasoned cast iron pan or a pan that was not properly greased for the type of bread you are baking.

Is a 15-inch cast iron skillet too big? 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. For the occasional social event with 6+ people, a 15-inch skillet can work well.

A Dutch oven helps increase loaf volume

It doesn't require a lot of steam to provide benefit. When the pot is sealed during the first 20 minutes of baking, the moisture escaping the dough provides the right environment to encourage optimal loaf volume.

You just need a lid to cover it and the proper heat-conducting cast-iron material, and your bread will come out perfectly every time. Size & Shape: Look for a 6- to 7-quart, round Dutch oven. Anything much bigger will cause the bread to spread out and go flat.

If you are looking to make sourdough without a dutch oven, this sourdough country skillet bread is just the recipe for you. The dough rises and bakes to perfection in a trusty cast iron skillet. With just four simple ingredients, it's a straightforward sourdough recipe, perfect for beginners.

Before you bake, make sure to coat your cast iron with nonstick spray. Use a pastry brush to get the oil into the corners or sidewalls of your pan. We recommend using silicone brushes when you're spreading oil on hot, preheated cookware.

Can I use parchment paper in a cast iron skillet? ›

Parchment paper can also bring its non-stick convenience to cooking with cast iron. Whether you're baking bread in a Dutch oven or whipping up a pizza in a skillet, there are plenty of ways you can use parchment paper to make the most of your cast-iron cookware.

Place the skillet upside down in an oven set to 500°. Putting it upside down eliminates drips and prevents oil from pooling, which can dry into sticky spots. Feel free to set a piece of aluminum foil under the skillet to catch drips and help with clean up. After an hour, the cast iron should have a dark matte finish.

Bake on the upper shelf of a preheated 450º F oven for 10 minutes, then lower heat to 350º F and bake until toothpick comes out clean, about another 25 to 30 minutes. Remove from oven, turn out of pan (so it doesn't keep baking from the heat stored in the cast iron), and let cool on rack.

Coat the pan lightly (inside and out of both the base and the lid) with the Grapeseed Seasoning Oil. If you use too much oil, your cookware may become sticky, or smoke a lot in the oven.

Use the Right Size for Best Results

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.

If your loaf pan is too big, your loaf may not rise as tall as you'd like. If your pan is too small, the batter may overflow. Learn how to choose the best pan for the bread you're baking, plus how to make successful pan substitutions.