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T O P I C R E V I E W
Ashley
Posted - Dec 06 2018 : 1:52:37 PM This week, I made two batches of Cast-Iron Skillet bread (p. 122) using white flour, and a batch of Bara Brith (p. 156), using Kamut flour.
Both breads lofted wonderfully, and the Bara Brith filled the air with a heavenly spicy citrus scent as it baked--perfectly warming for this crisp, chilly day.
Here are the breads just after shaping:
And here's a picture of the skillet breads just after baking. It wasn't long before we broke off a portion, sliced it, and slathered it with butter.
P.S. I let them rise in the fridge overnight, so they lost some of their definition.
2 L A T E S T R E P L I E S (Newest First)
Ashley
Posted - Dec 12 2018 : 09:14:11 AM The cast-iron bread was delicious. I sliced some up for dinner the other night, melted mozzarella cheese on top, and served it with potato & kale soup. My kids devoured it!
PaneCreatore
Posted - Dec 12 2018 : 04:34:12 AM Your skillet breads look so inviting Ashley! Nothing better to make a home feel like a home than warm fresh bread aroma wafting through the house. Beautiful.
