Skillet Breakfast Bread Recipes

SKILLET BREAKFAST BREAD

Steps:

• Preheat oven to 425 degrees. In a large, heavy ovenproof skillet, cook the bacon over medium heat. Cook bacon until crisp, but not dark. Drain on a paper towel. Reserve 1/4 cup of the bacon drippings.
• Place eggs in a food processor, and pulse blend until yolks are broken up. Add milk, nutmeg and salt and mix. Add flour 1/2 cup at a time. Blend after each addition.
• In the skillet, heat the reserved drippings over medium high heat. The drippings should be very hot, but not smoking. Pour in the batter and spread it evenly over the bottom of the pan. Place the bacon strips over the top of the batter and place on the middle rack in the oven. Bake until puffed and golden brown, about 20 minutes.
• Cut in wedges and serve with syrup poured over each serving.

SKILLET BREAD

Steps:

• In a bowl, combine the water, yeast and sugar. Let stand for 5 minutes.
• In another bowl, combine the flour and salt. Add the yeast mixture and stir with fork until a soft dough forms. Add a little flour if necessary.
• Knead for 1 minute in the bowl while adding flour to prevent sticking.
• Cover with a clean cloth. Let the dough rise for about 30 minutes in a warm place, away from drafts (in the microwave oven, for example).
• On a floured surface, roll out the dough in two 20 cm (8 in) in diameter discs.
• In a cast iron skillet, heat half the butter and cook one bread over medium heat for about 3 minutes on each side. Repeat with the remaining butter and bread. Cut into wedges and serve hot.