This incredible skillet bread has a fine and velvety texture! How impressed your family will be when you bring this to the table in this skillet!

½ cup of Pineapple Juice
½ cup of milk
1 package of active dry yeast
1 teaspoon salt
1 cup finely shredded carrots
1/8 cup of softened butter
1 cup shredded Colby Cheese
1 egg
½ cup whole wheat flour
2 ¼-3 cups of bread flour
Egg wash (egg white mixed with a tablespoon of water)
2 tablespoons of parmesan cheese

Combine milk, pineapple juice and butter in a microwave safe bowl. Heat until just warmed. Pour into large bowl and add the yeast, salt, cheese and egg. Mix well to combine. Add the whole wheat flour and ½ of the bread flour and beat until well combined. Gradually stir in the remaining flour until a dough forms.

Knead the flour until the dough is smooth and elastic for at least 10 minutes. The dough will be sticky. Place in a greased bowl, turning to grease the top. Cover and let rise until doubled, about 1 hour.

Punch the dough down and place into a greased 7” round cast iron skillet. Cover with a towel and let rise about 30 minutes until doubled in size.

Preheat oven to 375 degrees F. Place a bowl of hot tap water on the oven rack below where you will place the bread. Brush the egg wash on the top of the bread and sprinkle on the parmesan cheese.

Place in the oven and bake for 40 minutes.

Remove and cool on a wire rack.

This recipe currently has 0 comments. Add your own comment in the right hand menu.