One could say I have a mild obsession with making bread as it’s rare that I don’t make it weekly and usually feel guilty buying store bread. Most often I make variations of my favourite doughs, because I’m also guilty of liking familiarity and convenience. So, in keeping up with my obsession I thought I’d share this lovely Mustard Herb Skillet Bread. It’s thick and soft with a golden, crusty coating of mustard, herbs and cheese. It’s great for dunking but what I find even better is to split the bread and make a nice sandwich out of it with sliced ham or turkey. And don’t worry about the next day, because it’s almost better when it’s toasted or grilled. The mustardy coating gets even crunchier and that’s when you hit it with a fried egg, cause it’s true, everything is better with a fried egg!!
The mustard rub topping is just a slight variation of my go to mustard rub that I really do put on everything. I simply omitted the lemon juice and added the addition of parmesan cheese. In my humble opinion, bread and cheese are just meant to be together. Plus, the cheese lends to a nice chewy crust. Don’t be skimpy on the mustard rub either, it’s the star of the show. Enjoy!
Recipe source for Mustard Herb Skillet Bread: Â Compelled To Cook
- 3/4 cup water 100-110℉
- 1 1/2 tsp active dry yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 1 3/4 cups all purpose flour
- 1 tsp salt
- 1/4 cup dijon mustard
- 2 tbsp olive oil
- 1 tsp dried Italian herb mix
- 1 clove garlic minced
- generous pinch salt
- generous pinch black pepper
- 1/4 cup Parmesan cheese freshly grated
- In a small bowl whisk together all ingredients except for cheese and set aside until ready to use.
- In the bowl of a stand mixer fitted with a dough hook stir together water, yeast and sugar. Allow to ferment for 5-7 minutes. Stir in 1 cup of flour, olive oil and salt. Begin kneading, adding additional flour by the 1/4 cup until dough starts to pull away from the sides. Continue to knead until dough is soft and silky, about 5-7 minutes.
- Turn out dough into a large greased bowl, cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
- Preheat oven to 425℉. Oil a 10" cast iron skillet and push dough evenly into pan with oiled fingers, creating dimples as you go. Allow dough to rest a few minutes to relax dough if having trouble pushing it out to the edge. Cover and allow to rise for 20 minutes.
- Brush dough with mustard topping and sprinkle with parmesan cheese. Bake in preheated oven for 20-22 minutes until golden. Remove from oven and allow to cool a few minutes in pan before lifting out onto cooling rack. May be eaten slightly warm or at room temperature.
Recipe yields approximately 490 grams of dough.