This loaf can be baked in a 10.25” or 12” cast iron skillet. I do not recommend using enamel coated cast iron for this recipe if you are baking it on the grill. If you don’t have wheat flour on hand or prefer the flavor of white flour, you can make this loaf using all bread flour. Simply use 4 cups of bread flour and omit the wheat flour from your dough. I like to use my Baking Pan Release Spread when baking this recipe. If you don’t have it in your pantry, you can use a light coating of your favorite baking pan spray or neutral-flavored cooking oil.
Author: Jennifer from 1840 Farm
Ingredients
2cupswarm water
1Tablespoonhoney
1Tablespoonactive dry yeast
2 ¾cupsbread flour
1 ¼cupwheat flour
1 ¼teaspoonkosher salt
Instructions
In a large bowl, combine the warm water and honey. Sprinkle the yeast on top and allow it to proof for a few minutes as you measure the remaining ingredients. Add the flour and salt to the bowl and stir until it is fully incorporated.
Cover the bowl with a lid, clean kitchen towel, or piece of plastic wrap. Set the bowl in the refrigerator and allow it to rest for 2-4 hours. A longer proof in the refrigerator leads to a better tasting loaf. Two hours should be sufficient if the water was warm to the touch and the yeast was allowed to proof before adding the dry ingredients. You will know that the dough is ready to shape when it has risen slightly and has visible bubbles on the surface.
Brush the bottom surface and sides of your cast iron skillet with Baking Pan Release Spread or add a light coating of cooking spray or neutral tasting oil.
Remove the dough from the refrigerator. Sprinkle flour on a clean work surface. Remove the dough to the floured surface. The dough will be very sticky at first. Knead and turn the dough, shaping it into a ball as you go. Turn the dough a quarter turn with each kneading motion. Add more flour if necessary. The dough will quickly take shape and begin to lose its sticky texture. I usually knead it about 30 turns.
Place the ball of dough in the middle of the prepared skillet. You can use a sharp knife to score the top of the loaf if you wish. Scoring the loaf will create a beautiful pattern on the baked loaf, but it isn't necessary to bake a delicious and beautiful loaf. Allow the dough to rest for around 30 minutes
While the bread is resting, prepare your oven or grill for baking by preheating to 420-425 degrees Fahrenheit.
When the 30 minutes have elapsed and your oven or grill is holding temperature, transfer the skillet to the preheated oven/grill. Set a timer for 30 minutes.
Unlike an oven, grills can vary in heat during the cooking period. So, when I am baking these loaves on the grill, I usually check the temperature by glancing at our grill’s thermometer every ten minutes or so. If your grill runs a bit hotter than you would like, open the lid, adjust the heat down slightly, and consider baking your loaf for a few minutes less if necessary. It will all come out delicious in the end, I promise.
When 30 minutes have passed, the loaf should be brown and the top surface should be crisp. Carefully remove the hot skillet from the oven or grill and transfer to a safe place to cool for 5-10 minutes.
Transfer the loaf from the skillet to a serving board or platter. Serve and enjoy every last bite with plenty of butter!
Notes
I like to use my Baking Pan Release Spread when baking this recipe. If you don’t have it in your pantry, you can use a light coating of your favorite baking pan spray or a light coating of neutral-flavored cooking oil.Once you’ve mastered baking your homemade bread, you’ll need to learn all about the best way to store it. Different types of bread benefit from different storage methods. You can learn all about them by reading The Best Way to Store Fresh Bread. Don’t allow any leftovers from these loaves to go to waste. I like to cut them into cubes and store them in a large freezer bag. When I want to make French Toast, Panzanella, or bread crumbs, I simply lay the frozen cubes in a single layer on a sheet pan and allow it to thaw before proceeding with the recipe.