When the summer season heats up, and we head outside to cook, this outdoor skillet bread from the Norwegian Baking through the Seasons cookbook provides a great vessel for meals. Try something savory by melting vegan cheese over top with fresh herbs and mixed greens or dunk into a brothy soup.
What you need:
¾ cup warm water
1 teaspoon sugar
1 teaspoon active dry yeast
1¾ cups white bread flour
1 teaspoon salt
1 tablespoon safflower oil
What you do:
- In a jar, combine warm water, sugar, and yeast and let sit for 5 minutes, or until frothy.
- In the bowl of a stand mixer fitted with a dough hook attachment, combine flour and salt. Add yeast mixture and oil and knead on medium-low for 5 minutes, or until dough is pliable. Using a spatula, scrape dough into a well-oiled large bowl, then cover with a tea towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
- Once dough has doubled in size, place on a lightly floured surface and fold sides over toward center to form a ball. Spread 1 teaspoon of oil over bottom of a 9-inch cast-iron skillet. Place skillet on a grill rack set over an open flame.
- After 1 minute, press prepared dough into skillet with a spatula, pushing it out to sides of pan. Cook dough for 3 to 5 minutes, or until bottom of dough is golden brown and slightly firm. Turn dough over and cook other side for about 3 minutes, or until dough is cooked through. Transfer to a cutting board and let cool slightly. Serve warm.