Oh how my life has changed. As I’m writing this, it is 8:30 on a Saturday morning and I’ve already nursed my little girl, had some play time with her, had my own breakfast and coffee, changed her 3 times, successfully put her down for her morning nap, cleaned my kitchen, and paid our bills. I’ve also managed to brush my teeth, wash my face and put on a little tinted moisturizer, so I’m feeling pretty decent! Prior to having a baby, there was no way I would even be up by 8:30 on a Saturday morning!
Baby E is just over 3 weeks old now and I’m attempting to put her on some sort of schedule. If all goes according to plan, I have about an hour before she wakes up so I thought I would pay some love and attention to this blog!
The recipe I want to share today is pan bread. One of the restaurants that my husband and I often go to is Earl’s, and I just love their pan bread. One of the go to menu items that I often order is the soup, salad and pan bread combo, with their clam chowder. I have my own seafood chowder recipe that I’ll post one day (it’s a little more involved, so I haven’t made it since having the baby) but today I’ll post my version of the pan bread.
This pan bread is prepared in my trusty cast iron skillet. Actually, it’s my husband’s cast iron skillet and it’s probably one of my favourite things that he’s brought into our marriage! It’s well seasoned, perfectly maintained, and I use it on a regular basis to make chicken, steaks, frittatas, etc.
Give this pan bread recipe a try and stay tuned for a seafood chowder recipe soon!
Pan BreadPrint Recipe
- 1 package active dry yeast (or 2 and 1/4 tsp if you're using bulk yeast)
- 2 cups warm water
- 1/2 tbsp salt
- 4 and 1/3 cups all purpose flour
- **garlic infused olive oil (See instructions below to make your own)
- fresh rosemary
Combine yeast and warm water in a large bowl.
Using a wooden spoon to mix, add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time until well incorporated.
Cover with plastic wrap and allow to rise for 1 hour.
Lightly oil the bottom of the cast iron skillet with the garlic infused olive oil. Sprinkle some flour on top of the dough and cover your hands with flour. Take the dough, place it in the skillet, mold it to fit the skillet, and cover loosely with a tea towel. Allow to rise for another 30 minutes.
Preheat the oven to 400 degrees F.
Drizzle a little bit more of the garlic infused olive oil over the top of the bread, slash the top of the dough with a knife creating an X on top. Sprinkle the top of the bread with some coarse salt and fresh rosemary leaves.
Bake for 35-40 minutes until the top is brown and crusty.
Serve with soup or chili for a hearty meal!
**TO MAKE THE GARLIC INFUSED OLIVE OIL
You can buy garlic infused olive oil, but it's also really easy to make your own. Just heat up some olive oil on medium heat in small pot. Peel and crush a couple cloves of garlic and fry in the olive oil to infuse the flavour into the oil. Remove the garlic cloves before they burn or else the oil will taste like scorched garlic. You just want to fry the garlic in the olive for a few minutes to lightly flavour the oil.