Skillet Bread: The Perfect Addition to Soup Night
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
This bread comes together quickly. The basic batter is simple and the flavor comes from whatever mix-in's you choose. Some mix-in options include sliced olives, sun-dried tomatoes, caramelized onions, chopped grilled vegetables, anise seed & sugar, or rosemary & garlic.
  • 1 cup whole wheat pastry flour (or white whole wheat)
  • 1-1/2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup plus 2 tablespoons lowfat buttermilk (or 1 cup regular milk)
  • 1 tablespoon butter for the pan
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon mixed dried Italian herbs
  1. Put a 10 or 12 inch cast iron skillet in the middle of the oven, and preheat the skillet and oven to 400 degrees F. Let preheat for at least 15 minutes.
  2. Take out a medium bowl. Stir together the dry ingredients: flour, baking powder, and salt. Stir in any mix-in's.
  3. Pour in the buttermilk and mix as little as possible to combine so the bread doesn't get tough. The batter may bubble up a little.
  4. With pot holders, take out the hot skillet. Place the butter in the skillet and let it melt and bubble. With a pot holder, tip the skillet so the butter evenly coats the bottom of the pan. Pour or spread the batter into the pan and quickly smooth into an even layer.
  5. Bake in the oven for 15 to 20 minutes until the bottom is dark golden brown and the top is slightly flecked with some light golden spots. Invert, cut in wedges, and serve warm. The bread tastes best right out of the oven.
Recipe by Dana's Table at