30 Bread Recipes for Your Cast-Iron Skillet (2024)

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30 Bread Recipes for Your Cast-Iron Skillet (1)30 Bread Recipes for Your Cast-Iron Skillet (2)

ByCaroline Stanko and Lisa Kaminski

Taste of Home's Editorial Process

Updated: Jan. 05, 2022

    Put your trusty cast-iron skillet to work with these sweet and savory bread recipes. (Find our whole cast iron cooking guide here.)

    1/30

    Focaccia Barese

    This focaccia has been in my mom's family for several generations. It is one of my most-requested recipes whenever I am invited to a party—I am not allowed to attend unless I bring it! —Dora Travaglio, Mount Prospect, Illinois

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    2/30

    Gouda and Roasted Potato Bread

    Our family tried roasted potato bread at a bakery on a road trip, and I came up with my own recipe when we realized we lived much too far away to have it regularly. It makes for a really amazing roast beef sandwich and also goes well with soups. —Elisabeth Larsen, Pleasant Grove, Utah

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    3/30

    Skillet Cinnamon Rolls

    I love using cast iron to get a nice crust on these skillet cinnamon rolls! The pan also makes an impressive serving dish on the table without it looking as if you tried too hard. —Danielle Williams, Newport, Rhode Island

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    4/30

    Golden Sweet Onion Cornbread

    Bake up this hearty, savory cornbread, slather on delicious homemade cranberry butter and enjoy! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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    5/30

    Cast-Iron Chocolate Chip Banana Bread

    I love this cast-iron banana bread because it cooks evenly every time. The end result is so moist and delicious! —Ashley Hudd, Holton, Michigan

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    6/30

    7/30

    Cheesy Garlic Herb Quick Bread

    This could be the perfect bread for any dish. The sharp cheddar cheese makes it irresistible.—Taste of Home Test Kitchen, Milwaukee, Wisconsin

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    8/30

    Taste of Home

    Tuscan Cornbread with Asiago Butter

    I had some fresh basil on hand and needed to find a use for it. Peering into my pantry, I saw a bag of cornmeal and figured that cornbread with a Tuscan twist would be delicious. During peak tomato season, I substitute the canned tomatoes with fresh—just remove the skins, seed and finely dice.—Michelle Anderson, Eagle, Idaho

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    9/30

    Skillet Rolls

    Baking these rolls in a skillet makes them soft and tender. My family requests them for holiday dinners and other special occasions. I most enjoy them split and spread with butter and black raspberry jelly.

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    10/30

    Taste of Home

    Fruity Pull-Apart Bread

    Who doesn't love to start the day with monkey bread? This skillet version is packed with bright berries and dolloped with irresistibly rich cream cheese. A sprinkle of fresh basil brings it all together. —Darla Andrews, Schertz, Texas

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    11/30

    Jalapeno Buttermilk Cornbread

    If you’re from the South, you have to have a good cornbread recipe. Here’s a lightened-up version of my mom’s traditional cornbread that tastes just as delicious. —Debi Mitchell, Flower Mound, Texas

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    12/30

    Taste of Home

    Caraway Seed Rye Bread

    My parents were immigrants from Czechoslovakia and my mother would pull out this rye bread recipe when guests came over for dinner. Every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan

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    13/30

    Muenster Bread

    Many years ago my sister and I won blue ribbons in 4-H with this bread. The recipe makes a beautiful golden loaf with cheese peeking out of every slice. —Melanie Mero, Ida, Michigan

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    14/30

    Almond Streusel Rolls

    Try my prizewinning pastry! These rolls are so popular that they often don't even cool completely before the pan is empty. —Perlene Hoekema, Lynden, Washington

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    15/30

    Taste of Home

    Pull-Apart Herb Bread

    The ingredients for this recipe are so simple and the results so spectacular that I'm always willing to share the secret. It's actually a variation of a doughnut recipe I made years ago, using refrigerated biscuits. The best part of having this bread is tearing it apart and eating it warm. —Evelyn Kenney, Hamilton, New Jersey

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    16/30

    Amish Onion Cake

    This rich, moist bread with an onion-poppy seed topping is a wonderful break from your everyday bread routine. You can serve it with any meat, and it's a nice accompaniment to soup or salad. I've made it many times and have often been asked to share the recipe. —Mitzi Sentiff, Annapolis, Maryland

    17/30

    Tomato-Basil Pull-Apart Rolls

    My nephew helped me create these soft and colorful rolls. He named them “wheelies” because the spiral shapes reminded him of his toy trucks. —Dianna Wara, Washington, Illinois

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    18/30

    Skillet Herb Bread

    We had a lot of family get-togethers while I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. Mom's was my favorite—she created this recipe more than 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California

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    19/30

    Potato Pan Rolls

    My family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming

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    20/30

    Taste of Home

    Sweet Onion Bread Skillet

    Because there are just a few ingredients in this recipe, you’ll get the best results if you use the finest-quality foods, like a fresh Vidalia onion and aged Parmesan cheese. —Lisa Speer, Palm Beach, Florida

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    21/30

    Calzone Rolls

    Big pizza flavor comes through in these rolls. My recipe makes two pans because you'll need 'em! It’s so easy to make the dough in my bread machine. —Barb Downie, Peterborough, Ontario

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    22/30

    Kate Smith Coffee Cake

    When I lived in an orphanage more than 50 years ago, I helped out in the kitchen, often making this wonderful coffee cake and dutifully following the recipe the cooks used. Years later, seeing Kate Smith on television, I realized that I had been making one of the singer's own favorite recipes from her cookbook! —Ruth Nast, Waterford, Connecticut

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    23/30

    Taste of Home

    Butternut Squash Rolls

    With their cheery yellow color and delicious aroma, these appealing buns will brighten your buffet table. Plus, I've found this recipe is a wonderful way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri

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    24/30

    Sage Fontina Focaccia

    These rustic loaves have plenty of sage flavor—a tasty addition to any feast.— Beth Dauenhauer, Pueblo, Colorado

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    25/30

    Savory Dutch Baby

    This savory Dutch baby delivers comfort and flavor, and it brings a smile. It’s the perfect vehicle for using up little bits of leftovers, as long as they are fully cooked and heated in the bottom of the skillet prior to adding the batter and cheese. —Susan Anderson, Helena, Montana

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    26/30

    Creole Cornbread

    Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana

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    27/30

    Taste of Home

    Pepperoni Focaccia Bread

    This focaccia bread recipe is perfect to serve with a pasta dinner, either as an appetizer or sliced for sandwiches. You will love the smell of it baking—it's hard to wait for it to be done! I like to add some thinly sliced plum tomatoes and fresh basil on top. — Trisha Kruse, Eagle, Idaho

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    28/30

    Taste of Home

    Socca

    Socca is a traditional flatbread from Nice, France. It's a common street food, cooked on a grill and served in a paper cone, usually chopped and sprinkled with salt, pepper or other delicious toppings. Bonus: It's gluten free. — Taste of Home Test Kitchen, Milwaukee, Wisconsin

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    29/30

    Oven-Fried Cornbread

    Nothing says good southern cooking like a crisp cornbread baked in a cast-iron skillet. This old family recipe has been passed down to each generation. —Emory Doty, Jasper, Georgia

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    30/30

    Originally Published: May 20, 2020

    Author

    Caroline Stanko

    As editor, Caroline researches, writes and edits all things food and beverage and helps produce videos for Taste of Home. With seven years at TOH under her belt, Caroline has worked on the print, SIP and digital teams. When she’s not at her desk, you can probably find Caroline mixing up a killer co*cktail, reading a dog-eared library book or cooki...

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    30 Bread Recipes for Your Cast-Iron Skillet (31)

    Author

    Lisa Kaminski

    Lisa is a formerTaste of Home editor and passionate baker. During her tenure, she poured her love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Lisa also dedicated her career here to finding and testing the best ingredients, kitchen gear and home products for our Test Kitchen-Preferred program. At home, yo...

    Read More

    30 Bread Recipes for Your Cast-Iron Skillet (32)

    30 Bread Recipes for Your Cast-Iron Skillet (2024)
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