Skillet Honey Bread

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Image by Chelsea Scanlan, courtesy of Queen Farina

There is nothing like homemade bread and there is NOTHING quite like homemade bread that’s easy to make, cooked in a skillet, and infused with locally sourced honey. I was really excited to create something with local Queen Farina honey, where I could use it in the actual recipe but enjoy the raw honey alongside it. And speaking of Queen Farina, they’re some of the most down to earth, raw & real, genuine sisters in the beekeeping business. Some of my favorite items of theirs include their raw honey, creamed raw honey, and their house made honey granola (my husband literally talks about their granola every day). It doesn’t get much better than this, my friends.

Back to the skillet honey bread- as of late, skillet bread has been my newest obsession. I’ve been trying a few recipes here and there via Pinterest and also developing some of my own. Although some are better than others, THIS skillet honey bread recipe is a true winner. It’s slightly sweet, soft, and beautiful (who else eats with their eyes hellllo). Set aside a total of five minutes to make, two hours to rise/cook, and wallah. You’ve got yourself a delicious, soft, homemade loaf of skillet honey bread.

Honey Skillet Bread
Author: Brooke Eliason
Ingredients
  • Vegetable oil or olive oil
  • 2 packages of yeast
  • 2 cups warm water
  • 1 teaspoon sugar
  • 6 cups flour
  • 1 teaspoon salt
  • 3 Tablespoons vegetable oil or olive oil
  • 1/3 cup honey
  • Egg
  • Sugar
Instructions
  1. Preheat the oven to 375 degrees. Place 1-2 Tablespoons of oil in the center of the skillet and gently wipe across surface with a paper towel. Set aside.
  2. Sprinkle the contents of yeast packages into bowl or cup on top of the warm water. Sprinkle the sugar on top of the water and yeast mixture. Set aside until bubbly.
  3. Combine the flour and salt in a large bowl, set aside.
  4. In a mixing bowl, combine the vegetable oil and honey. Slowly stir in 2 cups of the flour mixture and then the entire yeast mixture. If using a Kitchenaid, change from flat beater attachment to dough hook attachment at this time. Slowly mix in the remainder of the flour mixture, about 1-2 cups at a time. If the dough is still sticky, add small amounts of additional flour until the dough isn’t sticking to the sides of the bowl.
  5. Remove the ball of dough and put in another large bowl that has been sprayed with cooking spray. Cover and let rise for 1 hour. After 1 hour remove the dough from the bowl and place in a ball in the center of an oiled skillet. With a pastry brush, top the dough with an egg wash and spread over the top with a pastry brush and some sprinkled sugar.
  6. Let rise for an additional 30 minutes. Bake for 30-35 minutes, until you can smell the bread from a closed oven and the bottom is golden brown.

 

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