Focaccia Barese
This focaccia has been in my mom's family for several generations. It's one of my most requested recipes. In fact, some hosts tell me I can't attend their parties unless I bring this with me! —Dora Travaglio, Mount Prospect, Illinois
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 is also great with soups. —Elisabeth Larsen, Pleasant Grove, Utah
Skillet Cinnamon Rolls
I love using cast iron to get a nice crust on these skillet cinnamon rolls! The skillet also makes an impressive serving dish on the table without looking like you tried too hard. — Danielle Williams, Newport, Rhode Island
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
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
Onion & Garlic Soda Bread
This is one of my favorite recipes for soda bread. It's versatile—you can do endless sweet or savory variations. I serve it sliced alongside assorted spreads and cheeses. —Theresa Vujosevic, Hamburg, New Jersey For a savory Irish bread: Omit Sugar and Raisin and replace with 1 medium onion, 5 gloves of garlic (chopped and sauteed until translucent). Let mixture cool and add into dough mixture prior to adding wet ingredients. Another Savory Choice: Again omit sugar and rais
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
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
Skillet Rolls
Baking these rolls in a skillet makes them soft and tender. My family requests them for most holiday dinners and other special occasions. I like them best split and spread with butter and black raspberry jelly.
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
Jalapeno Buttermilk Cornbread
If you’re from the South, you have to have a good cornbread recipe. Here’s a healthier version of my mom’s skillet cornbread. —Debi Mitchell, Flower Mound, Texas
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. Today, every time I bake it, I get nostalgic for those days. —Millie Feather, Baroda, Michigan
Muenster Bread
Many years ago my sister and I won blue ribbons in 4-H with this bread. The recipe makes a beautiful round golden loaf. With a layer of cheese peeking out of every slice, it's definitely worth the effort. —Melanie Mero, Ida, Michigan
Almond Streusel Rolls
Try my prize-winning pastry! These rolls are so popular that they often don't even cool completely before the pan is empty. —Perlene Hoekema, Lynden, Washington
Pull-Apart Herb Bread
THE INGREDIENTS for this recipe are so simple and the results so spectacular, 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
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
Tomato-Basil Pull-Apart Rolls
My nephew helped me create these soft and colorful rolls. He named them “wheelies” because the spiral shapes remind him of his toy trucks. —Dianna Wara, Washington, Illinois
Skillet Herb Bread
We had a lot of family get-togethers when I was growing up. My grandmother, aunts and mom were all good cooks, and each had her own specialty when it came to bread. But Mom's was my favorite—she started making it 40 years ago. The flavors call to mind the taste of cornbread stuffing! —Shirley Smith, Yorba Linda, California
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
Sweet Onion Bread Skillet
Because there are only 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
Calzone Rolls
Big pizza flavor comes through in these rolls, thanks to the peppers, mushrooms, olives and pepperoni. This recipe makes two pans of rolls, and you can make the dough in a bread machine. —Barb Downie, Peterborough, Ontario
Kate Smith Coffee Cake
I lived in an orphanage 50 years ago and helped out in the kitchen, Back then, I often made this wonderful coffee cake, dutifully following the recipe in the cookbook they used in that kitchen. Years later, when I saw Kate Smith on television, I realized that I had been using her cookbook to make this coffee cake. I was delighted to know I had been using one of Kate's favorite recipes! —Ruth Nast, Waterford, Connecticut
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 great way to use up squash from the garden. —Bernice Morris, Marshfield, Missouri
Sage Fontina Focaccia
These rustic loaves have plenty of sage flavor—a tasty addition to any feast. — Beth Dauenhauer, Pueblo, Colorado
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
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
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
Socca
Socca is a traditional flatbread from Nice, France. It's common to see it cooked on grills as street food, served chopped in a paper cone and sprinkled with salt, pepper or other delicious toppings. Bonus: It's gluten-free. — Taste of Home Test Kitchen, Milwaukee, Wisconsin
Oven-Fried Cornbread
Nothing says good southern cooking like a crisp cornbread baked in a cast-iron skillet. This is an old family recipe that has been passed down to each generation. —Emory Doty, Jasper, Georgia
Sausage-Apple Breakfast Bread
To make breakfast a little more satisfying, I added sausage to a sweet quick bread. Serve this bread warm, nestled next to your favorite scrambled eggs. —Anita Hunter, Stilwell, Kansas
The post 30 Bread Recipes for Your Cast-Iron Skillet appeared first on Taste of Home.
Caroline Stanko, Lisa Kaminski