Cast Iron Pan Cloverleaf French Bread Recipe

I love fresh-baked bread. The earthy scent of the yeast, the enticing aroma of the baking bread, there is nothing better on a cold dreary winter day. 

But I have to admit, I generally just toss the ingredients into my bread maker and let the machine do all the work. 

However after seeing a tantalizing recipe in a recent issue of Mary Jane's Farm magazine, I just had to try it. I mean, how could I not?  So I spent yesterday afternoon measuring and kneading and resting and baking.  The result was nothing short of delicious.  This recipe is a keeper for sure.  

One change I did make for future reference is to increase the amount of flour and to make the slits in the top of the loaf prior to the final rise instead of waiting until just before sliding the loaf in the oven.  

Sadly when I slit the loaf just prior to baking, it deflated and emerged from the oven looking slightly like a fallen souffle. It still tasted wonderful, but wasn't nearly as beautiful as the photograph in the magazine.  

So after spending some time on the Mary Jane's Farm forum (yes I am a  card-carrying member of the Farmgirl Sisterhood!) and reading a few comments lamenting the same problem, I decided that increasing the amount of flour just a bit and making the slits before the final rise, should solve the problem for next time.  

Here's my slightly adapted recipe:

Cast Iron Pan Cloverleaf French Bread

2 Tablespoons yeast

2 Tablespoons sugar

2-1/2 Cups warm water

2 Tablespoons olive oil

1 Tablespoon coarse salt

6 Cups plus 2 Tablespoons flour

Butter to grease pan

1 Whole egg, fresh from the coop and whisked lightly

Coarse salt

In a large mixing bowl, dissolve the yeast and sugar in warm water.  Let sit for 15 minutes until yeast starts to bubble.  Add olive oil, salt and half the flour.  Mix well with a fork, then add the remaining flour.  Knead for 3 minutes, then cover with a clean dish towel and let sit for 10 minutes.  Repeat the kneading/resting four more times. 

Rub butter over bottom and sides of a 10-12" cast iron frying pan.  Divide the dough into four equal pieces and form into balls. Place balls into frying pan, cut a slit in in the top of each ball from center to outer edge, cover with the dish towel and let rise in a warm place until dough doubles (about an hour).  

Preheat oven to 350 degrees.  Brush loaf with beaten egg, sprinkle with coarse salt and bake for 25-30 minutes, until golden brown.  Let cool for a few minutes, then remove from frying pan, slice and serve with butter.  Bon Appetit! 

~ Slightly adapted from Mary Jane's Farm magazine Black Skillet French Bread recipe~

Yield: One Round Loaf

Author: Source: Fresh Eggs Daily

Cast Iron Pan Cloverleaf French Bread

Bake French bread right in a cast iron skillet!

ingredients:

• 2 Tablespoons yeast
• 2 Tablespoons sugar
• 2-1/2 Cups warm water
• 2 Tablespoons olive oil
• 1 Tablespoon Kosher salt
• 6 Cups plus 2 Tablespoons flour
• Butter to grease pan
• 1 Whole egg, fresh from the coop and whisked lightly

instructions:

How to cook Cast Iron Pan Cloverleaf French Bread

1. In a large mixing bowl, dissolve the yeast and sugar in warm water. Let sit for 15 minutes until the yeast starts to bubble. 
2. Add the olive oil, salt and half the flour. Mix well with a fork, then add the remaining flour. 
3. Knead for 3 minutes, then cover with a clean dish towel and let sit for 10 minutes in a warm spot. Repeat the kneading/resting four more times.
4. Rub butter over bottom and sides of a 10-12" cast iron frying pan. 
5. Divide the dough into four equal pieces and form into balls. Place balls into  the skillet, cut a slit in in the top of each ball from center to outer edge, cover with the dish towel and let rise again in a warm place until dough doubles (about an hour).
6. Preheat oven to 350 degrees. 
7. Brush loaf with beaten egg, sprinkle with additional coarse salt and bake for 25-30 minutes, until golden brown.
8. Let cool for a few minutes, then remove from frying pan, slice and serve with butter. 

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