Bread shortage at your local grocery store? No problem at all! Once you’ve had a taste of one (or several) of these fantastic bread recipes, you’ll never bother with store-bought bread again. What are you in the mood for today? There’s a little something for every taste in this bunch. Grab your cast iron skillet and let’s get to baking!

1. ONE HOUR ROSEMARY FOCACCIA BREAD

Ingredients

• ¾ cup warm water (heat in the microwave for 10 seconds)
• ½ teaspoon sugar
•  1½ teaspoons yeast (1/4 ounce package such as Fleischmann’s Rapid Rise)
•  5 1/2 tablespoons extra virgin olive oil, divided
•  1 3/4 cups all purpose flour, divided (plus a little more for sprinkling the dough)
•  1 teaspoon kosher salt, divided
•  1 tablespoon freshly grated parmesan (optional)
•  1 clove garlic, finely chopped (optional)
•  1 tablespoon fresh rosemary or 1 1/2 teaspoons dried, divided
•  flaky sea salt for topping, optional

Instructions

1. Put warm water and sugar into a bowl. You can use a stand mixer or a handheld mixer. Combine ingredients well.
2. Sprinkle yeast over the water and stir a little. Let stand until foamy, about 5 minutes.
3. Add 1 cup of flour and 3/4 teaspoon of salt and mix until combined.
4. Add 2 tablespoons olive oil and 1/2 tablespoon fresh rosemary (1 teaspoon if using dried) and mix.
5. Gradually add 1/2 cup of the remaining flour, mixing gently, then add just enough more so that the dough begins pulling away from the sides of the bowl.
6. Preheat the oven to 200 degrees. Grease a cast iron skillet or 8 – 9″ cake pan with 1/2 tablespoon of the olive oil.
7. Lightly flour your counter or table. Place dough onto the floured surface and sprinkle the top lightly with flour. Place the dough in the prepared skillet.
8. Gently press the dough evenly in the bottom of the skillet and 1″ up the sides, then cover with a clean towel.
9. Place the skillet in a cool oven for 20 minutes to rise.
10. Remove the skillet from the oven and remove the towel. Preheat the oven to 400 degrees.
11. In a small bowl combine 2 tablespoons olive oil, 1/4 teaspoon of salt, garlic, remaining rosemary, and parmesan if using.
12. Brush the olive oil mixture over the focaccia bread dough, then using your thumb, make indents all over the top of the dough.
13. Bake for 20 minutes, or until golden. Remove from the oven, and brush olive oil and sprinkle with sea salt if desired.
14. Cool slightly on a wire rack and it’s ready to serve!

2. WHOLE WHEAT NO-KNEAD SKILLET BREAD

Ingredients

• 4 cups whole wheat flour
• 1 1/2 teaspoons kosher salt
• 2 1/4 teaspoons granulated active dry yeast
• 2 cups warm water
• olive oil
• 1 tablespoons rolled oats
• few pinches of coarse salt

Instructions

1. In a large bowl, whisk together flour, salt and yeast. Pour the warm water over the top of it all, and using a sturdy wooden spoon, mix until combined. The dough will look ragged and feel sticky.
2. Lightly cover the bowl with plastic wrap and a towel. Let it rest in a draft-free spot for one hour.
3. Lightly grease the bottom of a 10 to 12 inch cast iron skillet with olive oil.
4. Flour your hands, and sprinkle some over the top of the dough too, then work the dough out of the bowl. Dump it straight into the prepared skillet. Shake the skillet to distribute the dough or use a wooden spoon to shape it.
5. Cover with a towel and allow it to rise again for just 30 minutes this time.
6. Meanwhile, preheat oven to 400 degrees.
7. Brush the top of the dough with about 2 teaspoons of olive oil, score with a knife and sprinkle rolled oats and coarse salt over the top.
8. Bake for 35 to 40 minutes until a crusty deep golden brown.

3. IRISH SODA BREAD

Ingredients

• 4 cups flour
• 2 tbsp. sugar
• 1 tsp. salt
• 1 tsp. baking soda
• 4 tbsp. butter
• 1 cup raisins
• 1 egg, lightly beaten
• 1 1⁄2–2 cups buttermilk

Instructions

1. Preheat oven to 425°. Sift the flour, sugar, salt, and baking soda together into a large mixing bowl.
2. Use a pastry cutter or two knives to work butter into flour mixture until it resembles coarse meal. Next stir in the raisins.
3. Make a well in the center of the flour mixture. Add the beaten egg and buttermilk to the well and mix with a wooden spoon until the dough is too stiff to stir. Dust your hands with flour and gently knead dough in the bowl to form a rough ball. Transfer the dough to a lightly floured surface and shape it into a round loaf.
4. Transfer the dough to a large, lightly greased cast-iron skillet or a baking sheet. Using a serrated knife, score the top of the dough about 1⁄2” deep in an “X” shape. Transfer to the oven and bake until bread is golden and bottom sounds hollow when tapped with a knife, about 40 minutes. Transfer bread to a rack to let cool briefly before devouring.

4. CAST IRON GARLIC NAAN

Ingredients

• 1 teaspoon active dry yeast
• 2 teaspoons sugar, divided
• ¾ cup warm water
• 3 tablespoons plain yogurt
• 2 tablespoons extra-virgin olive oil
• 2 cups all-purpose flour, plus more for rolling
• 1 teaspoon kosher salt, more for finishing
• 1/8 teaspoon baking powder
• 2 tablespoons unsalted butter (or melted ghee)
• 1 heaping tablespoon minced fresh garlic, divided
• 1 teaspoon garlic powder
• sea salt
• 2 tablespoons chopped cilantro

Instructions

1. In a small bowl, stir together the yeast, 1 teaspoon of sugar and water. Allow the mixture to sit for about 10 minutes until it becomes bubbly. Whisk in the yogurt and olive oil.
2. In a large bowl, whisk together the flour, kosher salt, the remaining sugar, and baking powder. Pour in the yogurt mixture and use your hands to mix everything together. The dough will be wet and sticky at first. Continue to mix/knead until it becomes soft and pliable. When that happens, cover the bowl with plastic wrap and place it in a draft-free place for 3-4 hours. It will nearly double in size.
3. Place the butter and 1 tablespoon of garlic in a small, microwave safe bowl. Heat in the microwave just until butter has melted.
4. Dust your counter or table with flour and place the dough onto it. Using a pastry cutter or sharp knife, divide it into 6 even portions. Roll each of the dough balls in the flour to keep them from sticking. Flour your rolling pin, and roll a dough portion into a circle (or something close to a circle) about ¼ inch thick. Sprinkle the top with some garlic powder and the remaining minced garlic. Press it into the dough and pass the rolling pin over it to make sure it’s incorporated. Repeat this process with the remaining dough balls.
5. Warm a large cast-iron skillet over medium-high heat. Be sure to have a lid large enough to fit the skillet and have the bowl of garlic butter with pastry brush nearby.
6. Carefully pick up one of the naan and gently lay it in the skillet, garlic side up. Cook for about one minute. The dough should start to bubble. After that minute, use tongs or a spatula to flip the naan. Cook it for another 30 seconds to 1 minute. Flip it over again and now cover the skillet for an additional 30 seconds to 1 minute. It’s done when it has blackened in a few spots.
7. Remove the naan from the skillet and brush the top generously with the garlic butter. Sprinkle with a few pinches of sea salt and chopped cilantro. Repeat with the remaining naan. Serve warm.

5. ROSEMARY PARMESAN SKILLET BREAD

Ingredients

• 2 1/4 teaspoons (1 package) instant yeast
• 2 cups lukewarm water
• 4 1/2 cups (574 grams) all-purpose flour
• 2 tablespoons chopped fresh rosemary, plus more for sprinkling
• 1 1/2 teaspoons fine salt
• 3 tablespoons olive oil, divided
• 1/4 cup grated parmesan cheese

Instructions

1. In a large mixing bowl, combine the yeast and water. Add half of the flour and stir with a wooden spoon. Add rosemary, salt and the remaining flour. Stir until combined. Cover the bowl with plastic wrap and let rise in a warm place for about 1 hour. It will double in size. Conversely, you can just let the dough rise in the skillet (next step).
2. Brush 2 tablespoons of olive oil into the bottom of a 10 or 12-inch cast iron skillet. Flour the dough and your hands before shaping it into a round. The dough will be sticky, so don’t worry about forming it perfectly. If you are letting the dough rise in the skillet, place your imperfectly perfect dough ball into it and cover loosely. Let it rise for about 30 minutes. It will become puffy.
3. While the dough is rising, preheat the oven to 400°F.
4. Drizzle more olive oil over the top of the bread. Use a sharp knife to score the top of the dough with an X shape. Sprinkle the loaf with rosemary leaves and bake for 20 minutes. Remove from the oven and sprinkle all over with the Parmesan cheese. Return to the oven for an additional 20 minutes, or until golden brown.

6. SEA SALT AND HERB SKILLET ROLLS

Ingredients

• 1 cup (240ml) whole milk, warmed to about 110°F*
• 2 and 1/4 teaspoons active dry yeast (1 standard packet)*
• 2 Tablespoons + 1/2 teaspoon granulated sugar, divided
• 1 large egg, at room temperature
• 1/4 cup (60g) unsalted butter, melted + slightly cooled and divided
• 1 teaspoon salt
• 2 teaspoons each: dried rosemary, dried basil, & dried parsley*
• 1 teaspoon garlic powder (or 1 and 1/2 teaspoons minced garlic)
• 3 cups (385g) bread flour (spoon & leveled), plus more for work surface
• sea salt, for topping

Instructions

1. Pour the warm milk into the bowl of a stand mixer fitted with a dough hook attachment. If you don’t own a stand mixer, a regular large mixing bowl will do. Sprinkle the yeast and 1/2 teaspoon sugar on top of the milk. Stir lightly with a spoon and let sit for 5 minutes. The mixture will be frothy after 5 minutes.
2. Mixing by hand or with the stand mixer on low speed, add the remaining sugar, egg, 2 Tablespoons butter, salt, herbs, garlic powder, and 2 cups of flour. Beat on low speed for 1 minute, then add the remaining 1 cup of flour. Keep on low speed for an additional minute as it all combines. The dough should be thick yet soft, and slightly sticky. It’s right when it pulls away from the sides of the bowl as it mixes. At this point, it is ready to knead. If the dough is still too sticky to handle, keep adding more flour one tablespoon at a time. Take care not to add too much flour, the dough should be slightly sticky.
3. Form into a ball and place onto a lightly floured surface. Knead for 2 minutes, then place into a greased bowl. Turn the dough over and over to coat all sides. Cover the bowl with plastic wrap and place it in a warm place to rise for about 2 hours. It will double in size. 
4. Once the dough has risen, punch it down to release any air bubbles. Remove it from the bowl and place it on a lightly floured surface. Punch it down one more time to get out any last air bubbles. Cut the dough in half with a sharp knife. Cut each half into 6 equal pieces. You’ll end up with 12 pieces, each a little larger than golf ball size. Shape them into balls and arrange in a greased oven-proof skillet. Brush the rolls with remaining melted butter. Sprinkle each with sea salt. Loosely cover the rolls with plastic wrap and allow to rise until doubled in size and puffy, about 30-45 minutes.
5. Preheat the oven to 350°F (177°C) and bake the rolls for 25-28 minutes until the tops are golden brown. Serve warm.

7. OLIVE BREAD

Ingredients

• 2 cups lukewarm water (105-degrees Fahrenheit)
• 1 package active dry yeast (2-1/4 teaspoons)
• 1/2 tablespoon salt
• 4-1/3 cups all-purpose flour, divided
• 1 cup garlic and basil marinated olives, drained, herbs and garlic reserved (choose your olive flavor of choice, any fancy marinated olives will do)
• 1 teaspoon garlic powder
• 2 tablespoons olive oil , divided
• coarse salt
• dried parsley

Instructions

1. In a large mixing bowl, combine water and yeast.
2. Add 1 cup of flour and salt; and stir with a wooden spoon until combined.
3. Stir in olives, herbs, garlic and garlic powder.
4. Add remaining flour, one cup at a time, stirring until thoroughly combined.
5. Cover with plastic wrap and place in a warm spot to rise for 1 hour.
6. Oil the bottom and sides of your cast iron skillet with a tablespoon of olive oil.
7. Flour your hands and then carefully transfer dough to the prepared skillet and shape it into a disk.
8. Cover with a kitchen towel and let the dough stand for another 30 minutes.
9. Preheat the oven to 400 Fahrenheit.
10. Drizzle the remaining olive oil over the top and sprinkle with salt and parsley.
11. Score the top of the loaf with a knife.
12. Bake for 30 to 35 minutes, or until the top is nicely browned.

8. CINNAMON SWIRL BREAD

Ingredients

• 1 cup warm whole milk (110 degrees)
• 1/2 cup butter, melted
• 1/4 cup granulated sugar
• 2 tablespoons warm water
• 2 1/4 teaspoons instant or rapid-rise yeast
• 3 1/4 cups all-purpose flour, plus extra as needed
• 2 teaspoons salt
• 2 teaspoons ground cinnamon
• 1/2 cup packed light brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons butter, melted
• 1 large egg, lightly beaten

Instructions

1. Whisk together milk, melted butter, granulated sugar, water, and yeast until the yeast dissolves. In the bowl of a stand mixer, whisk flour, salt, and 2 teaspoons cinnamon together. Using a dough hook with the mixer on low speed, slowly add the milk mixture for about 2 minutes, until dough comes together. Now continue mixing on medium until the dough is smooth and elastic, about another 10 minutes. The dough should pull away from the sides of the bowl, but stick to the bottom. If needed, add 1 to 2 tablespoons extra flour if the dough is too sticky.
2. Transfer the dough to a lightly greased bowl. Cover tightly with greased plastic wrap, and let rise until doubled in size, about 1 hour.
3. Combine brown sugar and 1 teaspoon cinnamon in a bowl. Transfer the dough to a lightly floured work surface and roll into a 16 by 12‑inch rectangle with the long side facing you. Brush the 2 tablespoons melted butter over dough, leaving 1/2‑inch border at the edges. Sprinkle the cinnamon and sugar mixture over the butter, leaving a 3/4‑inch border at top edge, and press lightly to adhere. Starting with the long edge, roll dough tightly. Pinch the seam and ends closed. If necessary, gently reshape the dough log to be 16 inches in length with even diameter.
4. Grease a 10‑inch cast-iron skillet. With the short side of the dough log facing you, cut the log in half lengthwise. Place the dough halves side by side, cut sides up. Pinch top ends together. Lift and place 1 dough half on the opposite side of the second half. Repeat, keeping the cut sides up, until dough halves are tightly braided.
5. Pinch remaining ends together. Twist the braided dough into a spiral and tuck the end underneath. Transfer loaf to your prepared skillet, cover with greased plastic, and let rise until doubled in size, 45 to 60 minutes.
6. Preheat the oven to 325 degrees. Brush the loaf with beaten egg. Bake until the loaf is golden brown and the filling is melted, about 45 to 55 minutes.
7. Transfer the skillet to a wire rack and let rest for 10 minutes. Remove the bread from the pan and let it finish cooling on the wire rack. 

9. CHEDDAR BACON BEER BREAD

Ingredients

• 4 slices bacon, chopped
• 3 cups flour
• 4 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 cup sugar
• 1 bottle (12 ounces) lager-style beer
• 1/2 cup sharp cheddar cheese, shredded
• 2 tablespoons green onions, chopped
• 4 tablespoons butter, melted

Instructions

1. Preheat the oven to 375 F.
2. In a skillet over medium heat, add the bacon and cook until crispy and brown. Remove and drain on paper towels.
3. In a bowl combine flour, baking powder, sugar, and salt. Stir this mixture together and add bacon, cheese, and green onions until thoroughly combined. Make a well in the center of flour mixture and add beer. Stir just until dry ingredients are moistened. 
4. Spray a 12-inch cast-iron skillet with non-stick cooking spray. Pour the batter into the skillet and spread evenly with a spatula. Pour melted butter over batter. 
5. Bake for about 50 to 55 minutes, until the top is golden brown and a toothpick inserted in the middle comes out clean. Remove from heat and allow it to slightly cool before slicing. Serve warm.

10. ROASTED RED PEPPER AND FETA SKILLET SCONES

Ingredients

• 4 to 4 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 tablespoons unsalted butter, cold and cut into cubes
• 1 large egg, beaten
• 1 3/4 cup buttermilk, cold
• 1 cup coarsely chopped roasted red peppers*
• heaping 1/2 cup coarsely crumbled feta cheese
• 3 tablespoons coarsely chopped fresh basil
• 1 teaspoon coarsely ground black pepper

Instructions

1. Place a rack in the upper third of the oven and preheat to 425 degrees F.  Grease a large cast iron skillet and set aside. If you don’t have a cast iron skillet, you can use a greased round cake pan.
2. In a large bowl, whisk together flour, sugar, salt, and baking soda.
3. Add the cold butter. Using your fingers, quickly break the butter down into the dry ingredients. The butter bits will be all different sizes and that’s perfect.
4. In a small bowl, beat together egg and buttermilk.
5. Add the wet ingredients to the dry ingredients all at once. Stir with a wooden spoon, and before the mixture is entirely incorporated, add red pepper, feta cheese, and basil. Place the mixture onto a clean work surface and gently knead together.  If the dough is too sticky, add a bit more flour. The dough should be moist but still a little rough. Shape into a 1 1/2-inch thick about 8-inch round. 
6. Transfer dough to the prepared pan.  Use a sharp knife to cut an inch deep X into the dough.  Brush generously with buttermilk and cracked black peppercorns.  Place in the oven and bake for 35 to 45 minutes, until the top is a deep golden color and a toothpick inserted in the center comes out clean.  If you’re using a regular cake pan instead of cast iron, check after 30 minutes.
7. Let rest in the pan for 10 minutes before removing.  Serve warm, straight from the oven. It’s the best way.

11. BREAD AND ARTICHOKE DIP

Bread dough ingredients

• 2 3/4 – 3 cups all-purpose flour
• 2 1/2 tsp active dry or instant yeast
• 1 tsp fine salt
• 1 cup milk warmed, but not hot
• 2 Tbsp vegetable oil or melted butter

Artichoke spinach dip ingredients

• 4 cups loosely packed fresh baby spinach (or 1/2 of a 10 oz. package frozen spinach, thawed and drained)
• 170 ml marinated artichoke hearts drained and coarsely chopped (can also use regular canned artichokes, about 2/3 cup chopped)
• 4 oz cream cheese at room temperature (1/2 a typical brick)
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 clove garlic minced
• 1/2 tsp Sriracha sauce (or any “hot sauce” you like)
• 1/4 cup freshly grated Parmesan cheese
• 1/4 cup mozzarella, shredded plus more for topping
• Salt and pepper

For presentation

• 1/4 cup mozzarella shredded
• Freshly ground pepper

Instructions for bread dough

1. Add two cups of the flour to the bowl of a stand mixer fitted with a dough hook. Add salt and combine. Next add the warm milk. Stir in yeast and let stand for a few minutes. Add the yeast mixture to the bowl, plus the vegetable oil or melted butter. Continue mixing, adding additional flour in 1/4 cup increments until a smooth dough forms. Knead with your hands until smooth, then transfer the dough to an oiled bowl. Cover with plastic wrap and let it rise until doubled in size, about 1 hour.

Instructions for Dip

1. Place fresh spinach in a bowl with 1 tablespoon of water. Cover tightly with plastic wrap and microwave on high for 1 minute. Remove from the microwave, leave covered and let stand for 15 minutes. Drain the spinach well and add to a medium bowl.
2. Add the remaining dip ingredients and mix until well combined. Cover and refrigerate until needed.

Instructions for assembly

1. Turn dough out onto a lightly floured surface. Using a sharp knife or bench scraper, cut the dough into 16 equal pieces. Shape each piece into a ball by pinching the edges together underneath.
2. Generously butter an 8-inch cast-iron skillet. Find a bowl that is about 5 inches in diameter, spray with cooking spray and place it top side down in the center of the skillet. 
3. Arrange the dough balls in a ring around the downturned bowl, pushing them together as needed until they all fit. Brush the dough balls generously with melted butter. Cover the skillet with plastic wrap and let rise for  30 minutes.
4. Preheat the oven to 375° with a rack in the center of the oven. Remove the bowl from the skillet. Spoon the dip into that center space, pushing it right up to the edge of the dough. Sprinkle the top of the dip with more mozzarella/Parmesan. Bake for about 30 minutes, until the rolls are golden and the dip is bubbly.
5. Remove the skillet, raise the oven rack to the top third and switch over to broil. Sprinkle the rolls with additional mozzarella cheese and return the skillet to the oven under the broiler, until the cheese and dip is browned.
6. Let stand 5-10 minutes, or until just warm (not hot). Add a bit of freshly ground pepper on top, if you like. 

12. PITA BREAD

Ingredients

• 3 1/2 cups all-purpose flour, divided, plus more for dusting work surface
• 1 tsp. active dry yeast
• 1 tsp. sugar
• 1/4 tsp. salt
• 3 Tbs. olive oil

Instructions

1. Using a fork, mix 1 cup flour, yeast, sugar, and 1 cup lukewarm water in a large bowl. Cover with a clean kitchen towel, and let it stand in a warm place for about 30 minutes, until the mixture is thick and bubbly.
2. Into the yeast mixture, stir 2 cups flour, salt, and 1/2 cup water. Knead with your hands for 2 to 3 minutes until the dough is smooth. Add the remaining 1/2 cup flour and olive oil to the bowl and knead 2 to 3 minutes more, or until dough comes together. Transfer to a floured surface, and knead for another 5 to 7 minutes, until the dough is no longer sticky. Shape into a ball, place in a floured bowl, and cover with a towel. Let this rise for 1 hour, or until the dough has doubled in size. Punch down the dough to remove any air bubbles, cover again, and let rise for 30 minutes more.
3. Shape the dough into 10 2-inch balls on your floured work surface. Cover with your kitchen towel, and let rise another 30 minutes. Roll the balls out into 1/4-inch-thick circles. Cover again, and – you guessed it – let stand for 30 minutes more.
4. Brush your cast iron skillet with canola oil, and heat over high heat. Place a dough circle on the skillet and cook for 1 to 1 1/2 minutes per side, or until pita is puffed. Push on the puffed pita with a spatula to help cook the edges. Repeat with remaining dough circles, and serve warm.

13. SKILLET BANANA NUT BREAD

Ingredients

• ½ cup unsalted butter, melted and cooled slightly
• ⅓ cup buttermilk
• 3 mashed bananas (over-ripe)
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all purpose flour
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup chopped pecans
• ¼ teaspoon ground mace (may substitute nutmeg)
• ¼ teaspoon allspice
• 1 tablespoon unsalted butter (for greasing the skillet)

Instructions

1. Preheat the oven to 350 degrees.
2. In a medium bowl, mash the peeled bananas with a fork. Mix in the buttermilk, melted butter, vanilla and eggs. Set aside. In a small bowl, combine all of the dry ingredients and mix them thoroughly. Add half of the dry ingredients into the wet ingredients, then the second half, being careful to stir until just combined and no more. Scrape the bowl with a rubber spatula to ensure that all of the flour mixture is mixed in.
3. Thoroughly grease a 9″ cast iron skillet with butter. Pour the batter into the cast iron skillet and spread it evenly. Place in the oven and bake for approximately 30-35 minutes, or until a toothpick inserted in the middle of the bread comes out clean. (Mine took exactly 33 minutes).

14. ROASTED GARLIC SKILLET BREAD

Ingredients

• 4 1/2 cups of all purpose flour
• 2 1/2 tsp salt for dough (additional 3-4 tablespoons sea salt for the top)
• 1 tsp dry yeast
• 2 cups lukewarm water
• 1-3 tbsp mashed, roasted garlic

Instructions

1. Mix dry ingredients in a large bowl.
2. Slowly add water 1 cup at a time, combining all the dry ingredients with the first cup of water before moving on to the next. It’s important to take your time and do it right.
3. Add the mashed roasted garlic and incorporate evenly into the dough with your hands.
4. Cover and let rise at room temperature anywhere from 8-12 hours.
5. Before uncovering the dough, flour a clean work surface and prepare kitchen scissors by dipping the blades in flour. Preheat the oven to 400 degrees and put the cast iron skillet in to preheat at the same time. Leave the skillet in for about 15 minutes total.
6. WITH OVEN MITTS, remove the hot pan from the oven, wipe the bottom of the pan with olive oil and set it on the stove top.
7. Place the dough onto your floured surface, and gently shape into a ball. You don’t want to punch down the puffiness. Transfer the dough ball from the floured surface to a hot pan.
8. Use your floured kitchen scissors to cut a cross in the top of your loaf, sprinkle generously with sea salt and bake for 45-50 minutes until the loaf is golden brown and the bottom, when tapped, makes a hollow sound.
9. Remove from the pan immediately and allow to cool on a wire rack for at least 10 minutes before cutting. Enjoy!

15.  MAPLE OAT SKILLET BREAD

Ingredients

• 1 cup oats old fashioned or quick cook, but not steel cut
• 1 cup hot water
• 2 ¼ tsp dry yeast
• 1/3 cup warm water
• 1/2 cup pure maple syrup not pancake syrup
• 2 tsp vegetable oil
• 2 tsp salt
• 3 ½ cups flour all purpose or bread flour are equally good here

TOPPING:

• 1 egg lightly beaten
• ¼ cup oats

Instructions

1. In a blender or food processor, add the oats, and pulse lightly. You want coarse crumbs, but not powder.
2. Add the hot water to the oats, and mix. Let them cool to lukewarm.
3. In the bowl of a stand mixer fitted with a dough hook, add the yeast and warm water. Let sit for a few minutes, then add the maple syrup, oil and salt.
4. Add the warm oats and the flour, mixing into a soft dough (adding more flour if needed).
5. Place the dough onto a lightly floured surface and knead until smooth, about 10 minutes.
6. Form the dough into a ball, place in a greased bowl and cover.
7. Let rise in a warm place until doubled in size.
8. Punch it down, then re-shape it into a smooth round loaf.
9. Place the loaf in a cast iron skillet, cover with a clean towel and let rise in a warm place until it again doubles in size, about 45 minutes.
10. Preheat the oven to 350.
11. Brush loaf with beaten egg, and sprinkle with the oats.
12. Bake for 30 minutes.
13. Remove from the oven and let cool on a wire rack.