Tag Archives: Cast-Iron Baking

Cast Iron Bread Rolls from Home Storage

Here are bread rolls that I made from my home food storage. These rolls were made using Augason Farms Honey White Bread and Roll Mix. I have been working to test a few of my home storage items just to make sure I like the products and to practice their use.

Augason Baked Bread Rolls

Augason Farms Bread & Roll Mix

I made my batch small so I could bake it in my favorite little cast iron #3 skillet. I used about half of the “small recipe” on the back of the can. I started with 1 cup of bread mix and added just a bit to make a soft dough ball.

Here are my four rolls I placed in my 8 inch cast iron skillet after mixing up the batch of dough.

Cast Iron Skillet Rolls before Baking

Below are my rolls after letting them rise for about 45 minutes in the oven with the oven light on. I found that if I put my yeast dough in the oven to rise, it works out very well. Continue Reading →

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Cast Iron Baked Irish Soda Bread

There has been a shortage in some stores of yeast. Several people have been posting that they can’t find yeast in their local stores due to the Coronavirus. One such poster shared her favorite recipe for Irish soda bread which does not require yeast. The recipe calls for baking soda for the leavening in the bread rather than regular yeast.

I heard good reviews on this bread and set out to bake some myself. Of course, I love to bake in my little 6 inch cast iron skillet so I modified the recipe to fit into my original No. 3 cast iron pan.

Irish Soda Bread Baked in Cast Iron

I baked my Irish soda bread using the recipe from Gemma’s Bigger Bolder Baking site. To achieve the right amount of bread to bake in my cast iron pan, I cut the recipe in half. I also found that I didn’t need as much milk as called for so do be careful not to add too much milk as you make your dough ball.

Irish soda bread before baking.
Irish Soda Bread before baking

The Irish soda bread rose very nicely and I baked it the initial 15 minutes at 425 F degrees and then about 18-19 minutes at 400 F. Halfing the recipe provided for just the right amount of bread for two generous servings for my husband and I. I served my Irish soda bread along with a bowl of homemade stew. The heavier Irish soda bread went well with our stew meal.

Overall I love the idea of using alternate yeast sources especially during these times of shortages that we are facing. Another alternate to regular bread yeast is wild sourdough yeast. Here is my wild sourdough starter directions. Anyone can make wild sourdough yeast at home. It is made by capturing wild yeast from the air and creating a natural sourdough yeast starter.

Check out my posts on these recipes and other useful ideas Continue Reading →

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Mini Cast Iron Cornbread

Here is a new cast iron cornbread idea that I want to share. I frequently need just a small batch of cornbread as I am generally just cooking for two. Using my vintage #3 cast iron skillet is just the right sized pan for cornbread for two. My old #3 cast iron skillet is nearly 7 inches wide. Official size stamped on the bottom says 6-5/8 inches.
Cornbread in Cast-Iron #3

I used a small recipe of cornbread and filled my cast iron skillet about 3/4 of the way full and then baked at 400 degrees for about 15-16 minutes. Watch for the light browning before Continue Reading →

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Cast Iron Skillet Rolls

Sometimes I just need a few bread rolls and don’t want to bother with a large bread recipe. This is a small recipe for rolls baked in an 8 inch cast iron skillet.



Cast Iron Skillet Rolls
Ingredients:
1-2 cups of flour
1 package of yeast
1 tsp of sugar
1/2 tsp salt
1/2 tsp wheat germ (optional)
1/2 tsp Italian seasoning (optional)
Butter if desired to brush on top of risen rolls
Water as needed for dough ball

Proof yeast with 1/3 cup of warm water (115 f degrees) with yeast and 1/2 tsp of sugar.

Once your yeast is proofed, add Continue Reading →

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