IRON SKILLET GARLIC CHEESE BREAD

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This garlic cheese bread is so good with just about any meal. I love it heated in the microwave with butter because bread is one of my favorite things. It will keep in a cool place for several days without being refrigerated. I just put it in a covered container on the kitchen table. This bread is very versatile as you can change cheeses and herbs and spices to make it however you like and to go with certain dishes. You could use Italian spices for a great Italian bread and serve with spaghetti.

 

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4 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1 cup shredded cheese (I used cheddar, you can use what you like)
1 package active dry yeast (2 1/4 teaspoons)
2 cups warm water

In a large mixing bowl whisk together the flour, salt, garlic powder, onion powder, black pepper and shredded cheese. Set aside. Combine 2 cups warm water and the yeast in a smaller bowl and mix with a wooden spoon until smooth. Pour into flour mixture and mix with a wooden spoon until all ingredients are combined and you have a dough ball like in the photo below.

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Cover with a dish towel and let rise 2 hours (you can let rise longer if you want). Grease a 10 or 12 inch iron skillet with cooking oil. Add dough to skillet. Sprinkle some cooking oil on top of dough and kind of rub it on with your hands. Cut an X in the top of the dough. Cover and let rise another hour. Your skillet will not be filled with the dough.

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Bake in preheated 400 degree oven for 35 to 40 minutes until bread is nicely browned. I usually brush some melted butter on top of mine during the last 10 minutes of cooking but it is not necessary.

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Makes 1 large round loaf. Enjoy! Be sure and PIN for later:

 

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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.

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4 Comments

  1. I enjoy all of the extra narrative information. There are usually some great tips. For example, the on about leaving this in a container on the table for a few days. That is great to know.

  2. Sometimes you include too much info; I would like to just have the recipe!

    • The Southern Lady says:

      I am not sure what you are referring to Laurie. To much information in the recipe? Or when you print are you getting to many pages? If this issue is when you print, then you aren’t using the “print” icon on every recipe, where you can remove pictures, etc and just print the recipe. It clearly states on each recipe where the print icon is located.

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