I just made a half batch and cooked half of that. I made it in my mixer with the dough hook and it mixed perfectly. The outside was hard and crusty and the inside was soft. The texture was a little more dense than I had hoped....however it was good. Dough holds well to the next day. The picture I put up shows oven baked on the left and skillet cooked on the right.
This will replace the banock recipe I was formerly using. This produces a nice textured bread that is easy to prepare. The outside is firm and crispy, while the inside is nice and soft. I cooked half the recipe in a cast iron skillet on the stove, and the other half in the oven. Both methods work well, but I think I prefer the oven version. Thanks so much.
Easy to make! I'm making it for some friends who just had a baby so I won't get a chance to try it - hopefully it's not too stiff, but from the other review it sounds as if it's nice and soft on the inside.
I love this! I made it "by the book" this time but I'll use the whole wheat flour next time. Very simple and quick to put together this would be very versatile and could accompany almost anything. Mine had a rustic exterior that was really crusty with a soft, moist and fluffy interior. 1/4 of the recipe made a huge biscuit that I ate 1/2 of with soup for lunch (a 1/4 would have been enough but it tasted so good..........). For me this is a real keeper :D.