Cast Iron Holiday Spiced Skillet Bread

This is a great bread to serve for Thanksgiving or Christmas. It would be a nice bread for a family gathering or a Fall Block Party with your neighbors.

Here's what you'll need:
Preheat the oven to 350 degrees.

This can also be cooked on a Camp Stove on Low Heat or an open fire set onto a Grill Rack raised over embers.
If you choose this method, cook it for 25 - 30 minutes.
Spray the top of the Bread with a Vegetable Cooking Spray, Flip it in the Skillet using Metal Spatulas and continue cooking for about 2 minutes. This will Brown the Top of the Bread.

1 - 8" Cast Iron Skillet, with a Lid, coated well on the bottom and up the sides with a TBS of Crisco.
Cut a round of Parchment Paper to fit the bottom after greasing the Pan.


4 TBS Dried Buttermilk
1/4 tsp Sea Salt
1 TBS Baking Powder
1/4 tsp of Fast Acting Dry Yeast
1/2 tsp Cardamom
3/4 tsp Cinnamon
3 TBS Granulated Sugar
1 1/2 C Flour
1/2 C Dried Cranberries
1/2 C Chopped Pecans
1 C Warm Water

In a Large Mixing Bowl:
Buttermilk
Salt
Baking Powder
Yeast
Cardamom
Cinnamon
Sugar
Flour
Cranberries
Pecans
Mix together by hand with a Wooden Spoon or Blending Fork.

Add:
Warm Water
Mix to combine well.

Spoon the Batter into the Pan.
Cover with the Lid.
Set it aside in a warm place for 25 minutes, to allow it to rise.

Bake 35 - 40 minutes, until the a Toothpick comes out clean.

Remove Skillet to the stovetop and allow to cool for 10 minutes before serving.
Serve Warm with Butter.

Enjoy!
Peace in the Kitchen!