One Perfect Bite: skillet bread

Tuesday, September 10, 2013

Skillet Campfire Bread

From the kitchen of One Perfect Bite...My family calls this kitchen sink bread, so named because everything but the kitchen sink goes into its creation. It is a gussied up version of cornbread made with ingredients that make it a perfect accompaniment for barbecue or Southwestern-style meals. The bread is very easy to make and the recipe is so straight forward that it requires no special instructions from me. If you like your cornbread with heat, I do hope you'll give this recipe a try. It was developed by America's Test Kitchen and Ireally think you'll enjoy it. Here is the recipe.

Skillet Campfire Bread...from the kitchen of One Perfect Bite courtesy of America's Test kitchen

Ingredients:
1-1/2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup Monterey Jack cheese, shredded
1/4 cup jarred jalapenos, drained and chopped
2 scallios, sliced thin
1 cup buttermilk
2 large eggs
10 tablespoons unsalted butter

Directions:
1) Adjust rack to center of oven and preheat to 450 degrees F.
2) Combine flour, cornmeal, baking powder, baking soda and salt in a large bowl. Stir in cheese, jalapenos and scallions and toss with fingers until coated with flour.
3) In a separate bowl, combine buttermilk and eggs and whisk until smooth.
4) Melt butter in a 10-inch cast iron skillet set over medium heat. Pour all but 1 tablespoon of butter into buttermilk mixture and whisk to incorporate. Gently fold buttermilk mixture into flour mixture until combined. Mixture will be thick.
5) Scrape batter into hot skillet and smooth top. Bake until golden brown and toothpick inserted in center comes out clean, about 15 to 20 minutes. Let bread cool slightly in pan before removing. Best served warm. Yield: 8 to 10 servings.

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Thursday, September 5, 2013

Skillet Olive Bread

From the kitchen of One Perfect Bite...This quick skillet bread found a place on our table because the Silver Fox was tired of cornbread. While it is more work than cornbread, tonight's recipe makes a nice alternative for folks who are looking for an occasional change of pace. The recipe is straightforward, but I do have a couple of cautions to share with the adventurers among you. The cheese in this recipe must be coarsely grated, using the large holes of a box grater. Finely grated cheese will make a damp substandard bread that is sure to be a disappointment. If you usually substitute dried herbs for fresh, don't get carried away with the basil. A teaspoon will be fine. Too much of a good thing will overpower the other ingredients in the recipe. If you make the bread in a cast iron skillet make sure it is well seasoned. This bread has a tendency to stick to pans that are not properly treated. It is also important to scape the dough into a hot skillet to give it a kick start. Coarsely grated cheese, judicious use of dried basil and a well-seasoned skillet will guarantee a bread that your family will enjoy. I know my fussy fox did. Here is how the bread is made.

Skillet Olive Bread...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen

Ingredients:
2-1/2 cups all-purpose flour
1/4 cup chopped fresh basil
1 tablespoon baking powder
1/4 teaspoon salt
1-1/2 cups coarsely grated Parmesan cheese
1 cup whole milk
1/2 cup sour cream
1 large egg
5 tablespoons olive oil
1 tablespoon minced garlic
1 cup pitted kalamata olives, halved

Directions:
1) Position oven rack in middle third of oven. Preheat oven to 450 degrees F.
2) Whisk flour, basil, baking powder and salt together in a large bowl. Stir in 1 cup of cheese and toss to coat with flour.
3) In a separate bowl, combine milk, sour cream and egg together, whisking until smooth.
4) Heat oil in a 10-inch cast iron skillet set over medium-high heat until oil shimmers. Add garlic and cook until fragrant, about 30 seconds. Pour all but 1 tablespoon of oil mixture into milk mixture, whisking to incorporate.
5) Using a rubber spatula, gently fold milk mixture into flour mixture, just until combined. Fold in olives. Batter at this point will be very thick. Quickly scrape it into hot skillet and smooth top. Sprinkle top with remaining 1/2 cup cheese.
6) Transfer pan to oven and bake for 15 to 20 minutes, or until golden brown and a toothpick inserted in the center of bread comes out clean. Let bread cool slightly in skillet before removing. Serve warm or at room temperature. Yield: 8 to 10 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...