Herby Skillet Bread

Last night I decided to go on a low carb diet and start running again. I have an 8 mile goal for the week. And a running challenge I’ve made with a friend that I really, REALLY don’t want to lose. So of course this morning I wake up to a nagging in the back of my mind, that said I need to make bread. A big, fluffy, moist loaf of herb and garlic filled skillet bread. The best part about skillet bread, is that Its rustic, contains few ingredients, and its so easy to make, that after you’re done, you still feel like you’ve successful had lazy day off.



1 cup milk

1/2 cup butter

1 packet dry active yeast

1/2 tsp sugar

3 1/2 – 4 cups flour

1 tsp salt

1 tbs fresh chopped rosemary

1/4 cup thinly sliced garlic

Olive oil

garlic salt

Melt butter and add it to warm milk, and sugar. Mix in yeast, and allow it time to activate. Throw in your rosemary and garlic slices, and slowly add your flour until the dough pulls off the sides. The dough should be sticky. Put a light coat of oil on your hands, shape your dough into a rough circle, and put it in an oiled bowl, allowing 30 to 40 minutes for it to rise. Once your dough has risen, take it out of the bowl and place it in a cast iron skillet. Flatten it out evenly until it reaches the edges and allow it to rise one more time for another half hour. Cover it in a light coat of olive oil, and sprinkle the top with garlic salt and more fresh sprigs of rosemary. Bake it at 400 for 30-35 minutes, or until the top turns a golden brown. Brush the top with a bit of melted butter, and serve it with a plate of olive oil and vinegar. Best eaten as part of a binge, on the day you are starting a low carb diet. It really sets the tone for how next few weeks of your diet is going to go.


1 Comment

Filed under Breads

One response to “Herby Skillet Bread

  1. Kristine Cimino

    Weighing in at 208lb…limoncello aside, the low carb diet continue s
    til past the holidays…the Cave man will outlive you!! Looking for sleek…


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