Want to learn how to make soft and buttery homemade loaf bread at home? This simple recipe is beginner-friendly and requires only a few basic ingredients.

Once it’s cooled, it can be enjoyed with butter or jam or used to make sandwiches. Follow the easy steps, and in no time, you will have a delicious loaf of bread to enjoy!

Fresh baked bread in a cast iron loaf bread pan.

Ingredients

  • 1 cup water
  • 1/4 cup whole milk
  • 1 packet active dry yeast (2¼ teaspoon)
  • 3 1/3 cup of all-purpose flour, leveled
  • 2 tablespoon sugar
  • 1½ teaspoons salt
  • 4 tablespoons butter, softened
  • Egg wash, optional

Step 1: Activate Yeast.

Mix water and milk together and heat to 100-110°F. Add yeast packet, whisk, and set aside.

Whisking yeast, water and milk together in a glass bowl.

Step 2: Prepare Dough.

In a large mixing bowl, combine flour, sugar, and salt.

Combining the dry ingredients for the bread dough.

Step 3: Mix well.

Next, add the yeast mixture and softened butter, and mix well until the dough comes together.

Mixing the bread ingredient together.

Step 4: Knead the Dough.

Transfer the dough to a lightly floured surface and knead for 3-5 minutes. It should be smooth and stretchable.

Kneading the dough on the counter.

Step 4: Allow the dough to rise.

Add the dough back to the bowl, cover it, and allow it to rise for an hour in a warm area of the house. This step helps the dough achieve a light and airy texture.

Pro Tip: If it hasn’t doubled in size after an hour, heat your oven to 110°F, shut it off, and place the rising dough on the middle rack with the door slightly cracked.

Letting the dough proof.

Step 5: Shape the Loaf.

After an hour, punch the dough down and shape it into a loaf.

Allowing the dough to proof for a second time.

Step 6: Prepare for Baking.

Lightly grease your cast iron loaf pan and place the shaped dough inside. Cover and allow the dough to proof for an additional 40 minutes to an hour.

Note: Keep an eye on it to prevent it from over-rising otherwise, the middle will not cook through.

Bread in a cast iron loaf pan that is not quite cooked.
Dough in a cast iron loaf pan.

Step 7: Bake.

Preheat the oven to 350°F and bake the bread for 40-45 minutes. When it is done it should be golden brown, presenting a crispy crust and a soft, buttery interior.

If using an egg wash, brush it on for the last 5 minutes of baking.

Rest and Serve

Once done, remove the cast iron loaf bread to rest on a cooling rack. Slice and enjoy!

Half a loaf of bread on a cutting board with a bread knife.

The Best Homemade Bread Loaf Recipe

I have made this recipe many times and it always turns out perfect. The secret is to use a cast iron loaf pan.

It ensures even heat distribution and helps retain heat, resulting in evenly cooked bread with a crispy exterior and a moist interior.

Another great thing about this recipe is that you can make it ahead of time and use it for lunches throughout the week.

You can turn it into French toast for breakfast or use it as garlic bread for soups and sandwiches. The possibilities are endless with this versatile bread recipe.

Golden brown loaf bread on a cooling rack.

Frequently Asked Questions

Should I grease the cast iron bread pan?

Yes, greasing the cast iron bread pan can help prevent the bread from sticking. For oil options, you can use options you can use vegetable oil, or cooking spray.

Do cast iron bread loaf pans make fluffy bread?

Yes, cast iron bread loaf pans can contribute to fluffy bread due to their ability to retain and distribute heat evenly during the baking process.

Do I have to preheat a cast iron bread loaf pan?

No, preheating a cast iron bread loaf pan is not necessary.

Can I make this in a dutch oven?

Yes, though cooking times will vary slightly. for tips on cooking bread in a dutch oven, check out this dutch oven bread recipe here.

Slicing loaf bread with a long-handled knife.

Take your bread to the next level.

Spice up your bread by trying out different variations. You can add cinnamon and sugar for a sweet twist or use herbs for a savory flavor.

To do this, simply brush the top of the loaf with melted butter and generously sprinkle the desired ingredients on top before baking.

Cast iron loaf bread resting on a cooling rack with a cutting board in the back.

Storing

To prevent the bread from getting stale, store it in an airtight container such as a bread box, zippered bag, or whatever else you may have.

If you want to prolong its shelf life, you can freeze it. Freeze it whole or in slices for up to 3 months. The bread stays fresher if you don’t slice it before freezing.

When you want to defrost it, you have a few options. If it’s frozen whole, you can stick it in the oven or microwave, and if it’s sliced, throw it into the toaster to defrost.

Slicing the loaf bread with a bread knife on a wooden cutting board.

Enjoy Your Cast Iron Loaf Pan Bread!

If you want something quick and tasty, enjoy the buttery, fluffy texture that melts in your mouth. It’s a great addition to any meal or a simple snack. I love having a large slice of bread smothered with creamy butter or jam for a simple snack.

Enjoyed this post? Try more bread recipes.

How to Bake Bread in a Cast Iron Loaf Pan

Laura Ascher
This soft and buttery homemade loaf bread recipe is beginner-friendly and requires only a few basic ingredients.
5 from 7 votes
Prep Time 1 hour 45 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Course Appetizer
Cuisine European
Servings 12
Calories 44 kcal

Equipment

  • cast iron loaf pan

Ingredients
  

  • 1 cup water
  • 1/4 cup whole milk
  • 1 packet active dry yeast 2¼ teaspoon
  • 3 1/3 cup all purpose flour leveled
  • 2 tablespoon sugar
  • teaspoons salt
  • 4 tablespoons butter softened
  • Egg wash optional

Instructions
 

  • Mix water and milk together and heat to 100-110° F. Add yeast packet, whisk and set aside.
  • In a large mixing bowl, combine flour, sugar, and salt.
  • Next, add the yeast mixture and softened butter and mix well until the dough comes together.
  • Transfer to a lightly floured surface and knead the dough for 3-5 minutes.
  • Add the dough back to the bowl and cover to rise for an hour. (place in a warm area of the house) It should double in size.
  • After an hour, punch the dough down and shape it into a loaf.
  • Lightly grease your cast iron loaf pan and place in the shaped dough.
  • Cover and allow it to proof an additional 40 minutes to an hour. (Note: Keep an eye on it to prevent it from over-rising otherwise, the middle will not cook through.
  • Preheat oven to 350°F
  • Bake the bread for 40-45 minutes. (check it after 35 minutes to see how it looks)
  • If you want to use an egg wash, brush it on for the last 5 minutes of baking.
  • Once it’s done, remove the cast iron loaf bread to rest on a cooling rack.
  • Slice and enjoy!

Video

Notes

If the dough has not doubled in size after an hour of rising, heat your oven to 110°F, turn the oven off and place the rising dough on the middle rack with the door slightly cracked. Be careful that the towel doesn’t touch the burners or rack, and keep an eye on it while it’s rising.
You can substitute all-purpose flour for bread flour.
Scroll up for step-by-step pictures.

Nutrition

Calories: 44kcalCarbohydrates: 2gProtein: 0.2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 11mgSodium: 324mgPotassium: 9mgSugar: 2gVitamin A: 125IUCalcium: 8mgIron: 0.004mg
Keyword bread in cast iron
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This website provides approximate nutrition information based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands, measuring methods and portion sizes per household. We recommend running the ingredients through whichever online nutritional calculator you prefer.

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