Art and Soul Skillet Bread
- 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
- Pour the water into a large bowl and sprinkle in the yeast. Let stand until
the yeast softens, about 5 minutes.
- Add the sugar, egg, oil, and salt and stir to dissolve the yeast.
- 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.
- 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.
- Brush a small skillet pot or pan with some of the melted butter.
- 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.
- Bake in the oven at 400 degrees F for about 25 minutes or until the bread
is golden brown and baked through.
- Let stand for 5 minutes and, if desired, brush the rolls with more melted
Yield: two skillet breads or 12 rolls
Source: Art and Soul Restaurant, Washington, DC