The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Skillet breads?

whm1974's picture
whm1974

Skillet breads?

I first tried making Johnnie cakes with my skillet last year after watching Townsends YouTube channel. Used Jiffy's Corn Muffin mix. It works sort of, if you add melted butter to the batter.

Did this yesterday morning and works real well if add a few spoonfuls of whole wheat flour to the mixture. But I use Country Crock this time. And lite brown sugar to it as well.

I have Masa Hanria Corn Flour I plan on checking out, but never used this before. Not even in oven.

So which users here cooks breads with a skillet instead of oven? Which kind?

Abe's picture
Abe

Here is a recipe for Farinata. An Italian chickpea flour pancake baked in a skillet. 

whm1974's picture
whm1974

Thanks. How well does chickpea flour work out for cooking on skillet?

Abe's picture
Abe

Actually haven't cooked with chickpea flour on a skillet before but for this recipe any oven proof non stick frying pan will work very well. I'm assuming a skillet checks all the right boxes. 

improbablepantry's picture
improbablepantry

Interesting pivot from skillet breads.  But I can't resist the temptation to direct you to my treatise on farinata

jl's picture
jl

And how thick is the resulting pancake? I've been using Daniel Gritzer's recipe and the end result is indeed very custardy. I think I'd like to try something drier. Dried mushrooms are an awesome idea!

Yeast_Mode's picture
Yeast_Mode

I make English muffins every couple of weeks or so. I happen to have some proofing in the oven right now.

It can be tricky to get them done all the way without burning the outsides. The lack of a precise temperature control adds an extra challenge to cooking a yeasted bread.

Yeast_Mode's picture
Yeast_Mode

They turned out doughy again sadly. I finish them off in the oven after cooking them on the skillet. They had a temp of 190. Maybe I need a longer proof? Maybe they should temp higher?

happycat's picture
happycat

i have a sourdough english muffin recipe if you're interested. 

mine always cook fine on a griddle. 4-5 mins per side.

Yeast_Mode's picture
Yeast_Mode

I'd love to see it. I'm stuck in a rut with mine and need some new ideas.

happycat's picture
happycat

It's super simple. I use the weight measures and bulk overnight.

 

Recipe: sourdough english muffins

 

Ingredients

  • ½ C (100 g) sourdough starter 
  • 1 Tbsp (20 g) honey
  • 1 C (240 g) milk (scald to improve lift)
  • 3 C (360 g) flour (10% rye 36g, 35% durum 126g, 55% AP 200g)  (my personal mix)
  • can toast rye or buckwheat flour
  • 1 tsp (5 g) salt
  • ¼ C (40 g) cornmeal (for sprinkling)

Adapted from:

https://littlespoonfarm.com/sourdough-english-muffins-recipe/

 

Instructions

The night before 

  • mix all ingredients (not corn meal!)
  • Cover and let rest 60-90 minutes
  • knead dough  5 minutes (I use a mixer and dough hook)
  • cover and let ferment room temperature 10-14 hours. ( 65-70°) (I don't do this)
  • or bulk ferment overnight in fridge (which is what I do)

The next morning

  • separate 70g portions
  • roll each portion and put on cornmealed tray
  • cover and allow to rise for 1-2 hours
  • Preheat griddle 350-375f
  • cook first side 5 minutes
  • Turn  muffins over and cook additional 5 minutes

sourdough english muffins

Isand66's picture
Isand66

I use an electric skillet and it works great.  I have a glass cover which creates steam and helps cook them perfectly.  I suggest you covered the pan when cooking them to create some steam which may solve your issue.

Ian

Yeast_Mode's picture
Yeast_Mode

I will definitely give that a shot.

happycat's picture
happycat

Check out English muffins and crumpets and Welsh cakes. Cousins of a sort, but each interesting in its own way.

whm1974's picture
whm1974

I made some more of the Johnnycakes but I added Peanut butter to the mix. The resulting batter end up almost too thick. Net time I'll just use more whole wheat flour, where I can form the cake with my hands and cooked them that way.

Mini Oven's picture
Mini Oven

Toasted sesame seeds taste a lot like roasted peanuts (the basis of peanut butter.) You might try toasting them first before adding to the batter or roll a thicker bread into raw sesame seeds before frying.  Make sure the seeds are new as they tend to go rancid quickly.  Taste them first and wait a few minutes before using.

Peanut butter often gets thicker as it heats up because peanuts contain a lot of starch.  Adding a little more liquid can help.  Peanut butter can be heated up separately and hot water can be stirred in as it boiles to get a batter consistency.  Then let it cool quickly and completely before adding to the mix.

 Or use peanut butter as a topping on the bread instead of in the dough.

clazar123's picture
clazar123

I always make corn bread in an iron skillet. I also make any rolls-including cinnamon rolls- in an iron skillet. Pies,also turn out great. Dutch baby pancakes work well in an iron skillet. Deep dish pizza,scalloped potatoes, roasted vegetables. I use my iron frying pans every day for just about anything.

jl's picture
jl

whm1974's picture
whm1974

Is that what is called a griddle or Hoe?

Mini Oven's picture
Mini Oven

a griddle has a very low edge.  Very handy for flipping.  

whm1974's picture
whm1974

I used the White Masa Harina Flour I purchased. Maybe I should have mix in some Whole Wheat, but I some trouble telling if I was cooking this properly.

Didn't seem to brown up as fate like the Jiffy's I used before.

Mini Oven's picture
Mini Oven

and it may include baking powder or soda or both. Check the side panel for ingredients.  Mixes can be rather fun. 

whm1974's picture
whm1974

I added some Spoonfuls of whole wheat to the left over batter/dough until a proper dough formed. Didn't included any Baking Power or leaven at all.

Place in oven at 350 degrees F. Keeping it in there until it looks cooked.

Post Pics later.