14 Cast Iron Skillet Bread Recipes (2024)

FAQs

Is cast iron good to bake bread in? ›

But the real magic comes from the cast-iron Dutch oven, the perfect vessel for baking bread. It acts like an oven-within-the-oven, maintaining a high and steady heat that transforms this sticky dough into a gorgeous round loaf with a crisp crust and excellent crumb structure.

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.

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.

Bake what you want, any way you want

Bonus: It can be used for so much more than dessert, like pizza, rolls, roasted foods, and quiches. Want a crispy crust? Preheat your cast iron bakeware before adding your batter or dough for crunchy edges on cornbread, pizza, and biscuits.

Place the cookware in the oven upside down. Place a large baking sheet or aluminum foil on the bottom rack. Bake at 450-500 degrees F for one hour. Allow to cool.

Be prepared to shorten your baking times.

Using a cast iron pan adds another wild card, often shortening the time required in the oven.

To prevent burning, use coarse cornmeal or wheat bran

Coarsely ground corn (polenta or corn grits) works exceptionally well to provide a thin layer of insulation between your dough and the Dutch oven. This layer helps keep the dough from sticking to the cast iron but also lifts it up to prevent burning.

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.

Steady, even heat

Once preheated, cast iron delivers quick, steady heat to whatever food you place on it. A cast iron pizza pan is an ideal example of this in action. Pie crusts also benefit from cast iron's unique heat reservoir characteristic.

What size Dutch oven is best for bread? Again, your best bet is anywhere between 5 and 7 quarts. Most recipes, including sourdough, will happily thrive in a medium-sized oven.

Do you preheat a Dutch oven for bread? ›

To ensure you get a burst of steam when the dough is put inside the pot, it should be preheated empty for about 30 minutes. Start preheating your pot roughly 30 minutes before your rising dough is ready to bake. Keep in mind the temperature of your kitchen will make a difference in how quickly the dough rises.

Heat oven to 450°F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.

Acidic foods (unless you make it snappy)

Acidic foods (like tomato sauce, wine-braised meats, etc.) enter the red zone when they spend too much time cooking in the skillet.

But despite some popular cooking myths, cast iron does not heat evenly—or quickly. That's why preheating is such an important (and often overlooked) step.

A thick-cut steak such as a ribeye or New York strip is best for cooking in a cast iron skillet because it can withstand the high heat of the skillet and develop a gorgeous crust, while remaining juicy and tender in the middle. Avoid lean cuts like flank steak or skirt steak, as they are prone to drying out.

Material: Stainless steel, cast iron, and aluminum are excellent choices for high-quality loaf pans. If you want to use your loaf pan for other purposes, check to see what temperature is considered safe. For instance, most nonstick bakeware isn't broiler-safe.

Most people don't have one of those, but enameled cast-iron pots are readily available—and they trap all of the internal moisture in the dough and that creates the steam you need to get a crisp and shiny crust. It really is fantastic and it works perfectly with our stored doughs from the book.

It Holds Heat & Makes Things More Foolproof

One of the big reasons cooks like to use a cast iron skillet is because it provides a even, steady heat, which makes things like searing meat a whole lot easier. This reason is why bakers should love it too.