Print Recipe

Art and Soul Skillet Bread

RG

Ingredients

  • 1 cup warm water (105 to 115 degrees F)
  • 1/4 ounce active dry yeast (one package)
  • 1/4 cup sugar
  • 1 large egg, beaten
  • 1 tablespoon plus 1 1/2 teaspoons vegetable oil, plus a little more for brushing
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 1 1/2 tablespoons unsalted butter, melted
  • 2 tablespoons chopped chives
  • 1 teaspoon kosher salt

Instructions

  1. Pour the water into a large bowl and sprinkle in the yeast. Let stand until the yeast softens, about 5 minutes.
  2. Add the sugar, egg, oil, and salt and stir to dissolve the yeast.
  3. Gradually stir in enough of the flour to make a soft dough (you may have to use your hands to work in the last additions). Work the dough in the bowl to make a smooth mass.
  4. Lightly brush the top of the dough with a little additional oil. Cover the bowl tightly with plastic wrap. Let the dough stand in a warm place until it has doubled in volume, about 1 hour.
  5. Brush a small skillet pot or pan with some of the melted butter.
  6. Cut the dough into 12 pieces and form each into a smooth ball. Place 6 balls of dough in the skillet, brush each with butter, and sprinkle with the chives and kosher salt. Cover the dough loosely with plastic wrap and let it stand in a warm place until puffy and almost doubled in volume, about 35 minutes.
  7. Bake in the oven at 400 degrees F for about 25 minutes or until the bread is golden brown and baked through.
  8. Let stand for 5 minutes and, if desired, brush the rolls with more melted butter.

Yield: two skillet breads or 12 rolls

Source: Art and Soul Restaurant, Washington, DC




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