The easiest no-knead skillet bread. The recipe only calls for 4 simple ingredients! Mix together, let the dough rise, pan and bake. You won’t get your hands or counters messy!
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If there is anything I know about yeast bread it is that for those who haven’t made it before it can feel intimidating. I know this because I once was that person.
Italian Herb Skillet Bread
I thought yeast was this scary ingredient that I didn’t understand. And people tell me all the time that they are nervous about working with yeast.
Well I’m here to get your feet wet with working with yeast! This easy no knead skillet bread recipe will build up your baking with yeast confidence! And it only calls for 4 simple ingredients!
The dough then sits few an hour so the yeast can activate and feed for a while, and then it is baked. That’s it!
Skillet Bread: The Beginner Friendly Recipe For Amazing Bread
There are many things to know about yeast and bread making. If you are interested in learning more in-depth information about baking yeast bread, I suggest you check out my Yeast Bread Essentials Course!
But for this bread you really only need to know 1 thing: Yeast likes warm temperatures, but not hot temperatures! Your water should be warm, slightly warmer than body temperature, but not hot!
You will kill the yeast if you use too hot of water. But other than that, this no knead skillet bread is virtually fool proof!
No Knead Rosemary Skillet Bread Recipe
Now that I am a more experienced bread baker, I still find myself coming back to this bread recipe. It is great for having fresh bread on a busy weeknight. That feels so decadent!
I love to add fresh herbs to my bread- rosemary is a favorite. You could add olives, nuts, roasted garlic, or really anything your heart desires!
Garlic Puree recipe: Simmer peeled garlic cloves in canola oil for 45 minutes stirring frequently. Strain oil, reserving for other uses. Mash garlic cloves and store in the fridge for 3-4 days for spreading on breads, stirring into soups. or flavoring mashed potatoes.
Easy Low Flour Cast Iron Focaccia Bread Recipe By Tasty
One of the things that continues to fascinate me about bread is that it only requires a few simple ingredients: just water, flour, salt, and yeast.Skillet bread is mouth-wateringly delicious and so easy to make. Baking bread has never been easier–you only need a few ingredients, a cast iron skillet, and bit of time!
This cast iron bread recipe makes a pillowy soft skillet bread that pairs with almost any meal. Whip it up in less than 15 minutes and let it rise while you make dinner. Once it’s golden brown, take it out and allow it to rest.
The whole kitchen is going to smell wonderful. Once the bread has cooled, slice and serve with a pat of butter and some honey for the ultimate mouthwatering experience!
No Knead Roasted Garlic Skillet Bread + Video
Baking a crusty bread like this requires scoring the top of the dough before placing it in the oven. This is to help the steam vent while it cooks. Also, the dough will naturally want to expand as it bakes, and creating a vent guides the dough, so that it doesn’t ooze out of the sides.
You can makes any design or shape you like when scoring (cutting into the outer layer of dough). A simple X looks nice and is easy to do, but you can get creative if you like.
When bread is baked in a cast iron Dutch oven, it is usually covered for the first 30 minutes or so of baking, which creates steam. This steam helps the bread to rise higher and form a crispy crust. When the bread is baked in a cast iron skillet, it is uncovered the whole time and comes out a bit shorter and with a softer crust.
Garlic Parmesan Skillet Bread
To ‘proof yeast’ means to dissolve it in warm liquid (often with a little sugar) and leave it for a few minutes or until it is foamy. Proofing yeast ensures it is alive and vigorous enough to make your dough rise.
This bread dough is meant to be a bit sticky, but if it is too sticky to work with, you can simply add more flour, a little at a time, until it is workable.
Skillet bread does not rise as high as more traditional loaves of bread. However, if your skillet bread seems super dense and pancake-like, your yeast may be expired. Check the date on your yeast and discard any out-of-date envelopes. Furthermore, be sure to bloom the yeast in warm (not too hot!) water so that you don’t kill it with too much heat.
Olive Oil Skillet Bread (vegan)
Given this recipe is still baked bread, it will require roughly 20-25 minutes to bake in the oven once prepared. On average, this is roughly half the time of other baked bread recipes without a skillet but recipes will vary.
The dough can be prepped through step 5 up to 1 day in advance. Simply place the dough in the refrigerator to rise rather than on the counter. Let the dough sit out on the counter for 30 minutes before shaping and baking.
Freeze skillet bread whole or in individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 6 months. Let thaw overnight in the refrigerator before enjoying, or reheat directly from frozen in a 350°F oven until warmed through.
No Knead Homemade Cheese Bread
I hope you find this skillet bread easy to make and delightful to taste! Let me know in the comments below how your bread turned out and what you paired it with!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @ on Instagram!
Rosemary And Garlic No Knead Skillet Bread Recipe
Storage: Store skillet bread in an airtight container at room temperature for up to 5 days or in the freezer for up to 6 months.
Serving: 1 slice Calories: 205 kcal (10%) Carbohydrates: 39 g (13%) Protein: 6 g (12%) Fat: 3 g (5%) Saturated Fat: 2 g (13%) Polyunsaturated Fat: 0.3 g Monounsaturated Fat: 1 g Trans Fat: 0.1 g Cholesterol: 6 mg (2%) Sodium: 237 mg (10%) Potassium: 77 mg (2%) Fiber: 2 g (8%) Sugar: 4 g (4%) Vitamin A: 70 IU (1%) Vitamin C: 0.02 mg Calcium: 9 mg (1%) Iron: 2 mg (11%)
Becky woke up on her 30th birthday and realized she didn't know how to cook, anything! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!Easy skillet bread recipe! This simple recipe takes just 6 pantry staple ingredients and makes a loaf of light and fluffy bread.
No Knead Bread
Whether you’re intimidated by yeast and looking for a good beginner recipe or just looking for an easy recipe, this is the recipe for you!
This simple skillet bread recipe only takes about 90 minutes total, and it’s made with 6 basic ingredients. The hands-on time for this recipe is minimal, and most of the time is just rising or baking time.
And the recipe makes delicious, fluffy white bread. I serve this as a table bread and just serve it right out of the skillet at dinner.
Fast And Easy No Knead Cast Iron Skillet Bread
Step 1: In the bowl of a stand mixer fitted with the dough hook, stir the water, honey, and yeast together. Let mixture sit for 5-10 minutes, or until foamy.
Step 2: Add part of the flour, olive oil, and salt. Knead on low, continuing to add flour 1/4 cup at a time until it forms a soft, smooth dough that clears the sides of the bowl.
Step 5: Form the dough into a tight ball and place in a cast iron skillet. Cover and let rest for 30 minutes.
Skillet Biscuit Bread
Step 6: Just before you place the bread in the oven cut two slits width-wise and one lengthwise. Bake. The bread will brown quickly toward the end of the baking time, so keep an eye on it.
Since this bread is soft and fluffy, it’s great spread with butter. Though it isn’t crusty, this bread is also delicious dipped in olive oil and balsamic vinegar.
If you’ve tried this skillet bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
Monday Moments With Skillet Bread Recipes
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Serving: 1 serving | Calories: 165 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 3 g | Saturated Fat: 1 g | Sodium: 293 mg | Potassium: 44 mg | Fiber: 1 g | Sugar: 3 g | Calcium: 6 mg | Iron: 1 mg
Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been
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