Cast Iron Skillet Sourdough Bread

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3.50 from 18 votes

Cast Iron Skillet Sourdough Bread

Sourdough bread baked in a cast iron skillet.

Prep Time4

Cook Time30

Total Time4 30

Course: Bread

Cuisine: American

Keyword: Bread, Sourdough

Servings:

Calories: 277kcal

Equipment

10 Inch Cast Iron Skillet
Kitchenaid Mixer
Glass bowls

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

While you can hand make this mix, a mixer with a bread hook can make the process a lot quicker.
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.

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