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Saturday, June 25, 2016

White Wine Skillet Bread







So, this may look like other breads I've made in my cast iron skillet, but believe me, this has a much lighter, fluffier consistency and it's absolutely delicious. With a touch of wine and the addition of Parmesan, oh my gosh....you really need to try this one for yourself :) 

White Wine Skillet Bread
(I used my 12-inch cast iron skillet for this recipe)

Ingredients
½ c. white wine
2 Tbsp. butter
2 tsp. sugar
1 tsp. salt
1 tsp. garlic powder
1 c. warm water
1 Tbsp. yeast
3 ½ c. all-purpose flour
1 tsp. baking soda
3 tsp. baking powder
2 tsp. rosemary, chopped
1 c. freshly-grated Parmesan cheese
2 Tbsp. olive oil, separated
1 tsp. coarse sea salt
2 tsp. corn meal

Directions
Pour wine in small saucepan. Add butter, sugar, garlic powder and salt and stir over low heat until butter melts. Remove from heat.

In large bowl of mixer, dissolve yeast in warm water. Let sit for 5 minutes until it blooms and becomes frothy.

Sift together flour, baking soda and baking powder into medium bowl. Add rosemary. Stir in Parmesan.

Add wine mixture to the bloomed yeast in mixing bowl. Attach dough hook to mixer. Add flour mixture to the mixing bowl one cup at a time. Let the machine run until all ingredients are combined and dough pulls away from the sides. Dough should still be sticky.

Transfer dough to a floured surface and knead about 15 times. Form dough into a ball.

Drizzle 1 Tbsp. of olive oil in large bowl. Place dough in the bowl making sure to coat all sides with the oil. Cover tightly with plastic wrap and allow to rise (double in size) for about an hour.

Preheat oven to 375 degrees.

After dough has risen, turn it out onto floured surface. Punch dough down and knead 8 to 10 times. Drizzle 1 tbsp. olive oil to skillet and wipe away excess with paper towel. Sprinkle bottom of skillet with corn meal. Transfer dough to skillet stretching it to fit inside.

Cover skillet with plastic wrap. Let dough rest about 20 minutes.

Brush or drizzle a little olive oil over the top. Sprinkle with sea salt and remaining rosemary.


Bake at 375 for 25 minutes or until top is golden brown and bread pulls away from sides of skillet. 



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