Herbed skillet bread from The Cast Iron Skillet Cookbook, 2nd Edition: Recipes for the Best Pan in Your Kitchen (page 136) by Sharon Kramis and Julie Kramis Hearne

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • sturlington on February 25, 2015

    I have been looking for a bread recipe that is quick, easy and delicious--and I think this is it! I started the bread at 4:00 in the afternoon, had it on the table at 7:00. I was able to use my food processor to do the kneading, so the dough was a snap to make. This bread is soft, fluffy, savory and so good, and the flavors can easily be changed to complement the dish.

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