pan bread

Pan Bread

A simple dough of flour, water, yeast, and salt is mixed, allowed to rise, and then shaped to fit a baking pan. The dough is baked until the crust is golden brown, producing a soft, tender interior and slightly firm exterior. The pan helps the bread maintain an even shape and uniform texture throughout.

During baking, the loaf develops a light, airy crumb while the crust forms evenly across the surface. Gentle rising and proper baking ensure a soft, flavorful bread suitable for sandwiches or table use. The preparation emphasizes simple ingredients, proper proofing, and even heat for consistent, tender pan bread.

As an option, add rosemary and sliced garlic to the dough for a savory variation served with Sauce Rouge.

Print Recipe
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Bread
Servings: 8

Equipment

  • skillet

Ingredients

  • 2 ¼ cups all purpose flour
  • 1 tsp. yeast
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 cup warm water
  • 1 Tbsp. olive oil
  • 4 cloves roasted garlic, chopped (optional)
  • 1 Tbsp. Italian seasoning, (optional)
  • ½ tsp. crushed flaked or kosher salt, (optional)

Instructions 

Prep

  • Heat a small pan over medium-low heat.
  • Keep the skin on 4 garlic cloves and place them in the pan.
  • Turn the garlic frequently until the skin starts to brown on all sides and the garlic is soft.
  • Remove from the pan and set aside until cool, then remove the skin, cut off the ends, and chop.

Mix

  • Mix flour, yeast, sugar and salt in a bowl.
  • Add chopped roasted garlic, Italian seasoning, and coarse salt, if desired.
  • Add 1 cup of warm water and combine until firm.
  • Add extra water 1 Tbsp. at a time, if needed, until the dough holds together and stops being shaggy, but don’t let it get wet.
  • Cover the bowl and let the dough rise for an hour.

Rise

  • Grease the skillet with olive oil.
  • Roll the dough over in the bowl with a spatula.
  • Sprinkle flour around the dough and bowl and fold the dough over on itself until a nice ball is formed.
  • Dump the dough into the skillet and spread it out.
  • Cover the dough and let it rise for 30 minutes.

Cook

  • Keep the pan covered and cook over a LOW heat for 20 minutes until the top is dry and firm.
  • Flip the bread, turn up the heat a little, and continue cooking for another 5 minutes without the lid.