Cast Iron Skillet Sourdough Bread
Sourdough Bread
Sourdough bread has enjoyed a long and colorful history in the bread baking world and survives today as an artesian favorite. This cast iron skillet sourdough bread adds yellow cornmeal to the mix adding some body and color to it’s rich yeasty flavor. You’ll need a starter culture ( ours is here ) to duplicate this recipe as well as other sourdough recipes such as pancakes and biscuits. This bread takes some time to prepare but is well worth the effort and refrigerates particularly well ( If there’s any leftover ). If you’re a bread baking fanatic, forget the automatic bread baker, break out the mixing bowl and whip a batch up. The starter culture needs to be done first, and is probably the hardest part of making Sourdough Bread. Good Luck.
Cast Iron Skillet Sourdough Bread
Equipment
Ingredients
- 1 pkg Active dry yeast
- 2 cups warm water about 110 degrees
- 3/4 cup sourdough starter see recipe link above
- 1/3 cup vegetable shortening Crisco melted
- 2 cups Yellow Cornmeal
- 2 tsp Salt
Instructions
- Soften yeast in water for several minutes.
- Stir in Starter, oil, and cornmeal.
- Gradually stir in enough flour to make a stiff dough.
- Turn dough out onto a lightly floured board and knead for 5 minutes adding enough flour to prevent sticking.
- Place dough into a greased bowl and turn to coat. Cover with plastic wrap and let rise in a warm place till doubled in size (about 1 1/2 hours).
- Punch down and divide in half and knead gently until smooth. Shape dough into rounds and transfer to lightly oiled skillets. Again cover with plastic wrap and let rise an additional 1 1/2 hours.
- Bake at 375 for 30 minutes or until top is browned. Remove to cooling racks.
Notes
This is not suitable for an automatic bread maker, so do it the old fashioned way.
Use fresh yeast and measure your water temperature for best results.
Nutrition Information
Recent situations involving supply shortage and an increased interest in bread baking created empty shelves if you were looking for yeast. So this popped up on a bread baking group and I though I’d pass it along here. I haven’t tried this yet, but if you want to experiment, have at it.
Ingredients
- 1 lb Flour Good Flour
- 1/4 lb Brown Sugar
- 1 tsp salt
- 1 gallon water
Instructions
- Add all ingredients together
- Boil for one hour. Remove from heat.
- When mixture is warm, bottle and cork it closed.
- Ready for use in 24 hours.
Notes