MY CAST IRON IS STICKY RECIPES

Steps:

• In a large bowl, combine the warm water and honey. Sprinkle the yeast on top and allow it to proof for a few minutes as you measure the remaining ingredients. Add the flour and salt to the bowl and stir until it is fully incorporated.
• Cover the bowl with a lid, clean kitchen towel, or piece of plastic wrap. Set the bowl in the refrigerator and allow it to rest for 2-4 hours. A longer proof in the refrigerator leads to a better tasting loaf. Two hours should be sufficient if the water was warm to the touch and the yeast was allowed to proof before adding the dry ingredients. You will know that the dough is ready to shape when it has risen slightly and has visible bubbles on the surface.
• Brush the bottom surface and sides of your cast iron skillet with Baking Pan Release Spread or add a light coating of cooking spray or neutral tasting oil.
• Remove the dough from the refrigerator. Sprinkle flour on a clean work surface. Remove the dough to the floured surface. The dough will be very sticky at first. Knead and turn the dough, shaping it into a ball as you go. Turn the dough a quarter turn with each kneading motion. Add more flour if necessary. The dough will quickly take shape and begin to lose its sticky texture. I usually knead it about 30 turns.
• Place the ball of dough in the middle of the prepared skillet. You can use a sharp knife to score the top of the loaf if you wish. Scoring the loaf will create a beautiful pattern on the baked loaf, but it isn't necessary to bake a delicious and beautiful loaf. Allow the dough to rest for around 30 minutes
• While the bread is resting, prepare your oven or grill for baking by preheating to 420-425 degrees Fahrenheit.
• When the 30 minutes have elapsed and your oven or grill is holding temperature, transfer the skillet to the preheated oven/grill. Set a timer for 30 minutes.
• Unlike an oven, grills can vary in heat during the cooking period. So, when I am baking these loaves on the grill, I usually check the temperature by glancing at our grill’s thermometer every ten minutes or so. If your grill runs a bit hotter than you would like, open the lid, adjust the heat down slightly, and consider baking your loaf for a few minutes less if necessary. It will all come out delicious in the end, I promise.
• When 30 minutes have passed, the loaf should be brown and the top surface should be crisp. Carefully remove the hot skillet from the oven or grill and transfer to a safe place to cool for 5-10 minutes.
• Transfer the loaf from the skillet to a serving board or platter. Serve and enjoy every last bite with plenty of butter!

Steps:

• In a small bowl, dissolve yeast in warm milk. In a large bowl, combine sugar, butter, egg yolk, vanilla, salt, nutmeg, yeast mixture and 1 cup flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., In a 10-in. cast-iron or other ovenproof skillet, cook bacon over medium-low heat until crisp. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 3 tablespoons., In the same skillet, combine brown sugar, syrup, cinnamon, nutmeg and 2 tablespoons of reserved bacon drippings; cook and stir until blended. Cool to room temperature. Wipe out skillet; grease with remaining bacon drippings., Punch dough down. Roll into an 18x12-in. rectangle. Sprinkle brown sugar mixture and bacon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal. Cut into 12 rolls., Place rolls, cut side down, in prepared skillet. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 400°. Bake on a lower oven rack until golden brown, 18-20 minutes. Cool 20 minutes., In a small bowl, beat frosting ingredients until smooth. Spread over warm rolls. Serve warm.