Most no knead bread recipes require a covered Dutch oven pan for baking. Not this one. You can make a delicious loaf of rustic bread baked in a cast iron skillet without any special tools, ingredients, or equipment.
A loaf of crusty bread is a masterpiece. Unfortunately, it’s also a difficult item to purchase when your family lives with food allergies. Local bakeries aren’t a safe option for our family due to cross
Contamination. I realized many years ago that any loaves of crusty bread invited to our farmhouse table would need to be of the homemade variety.
How To Make Dutch Oven Bread
Luckily, I love to bake bread. I find it relaxing to knead the dough and I always feel a sense of baker’s pride when I bring a beautiful loaf to our dinner table. This summer, I’ve moved my bread baking to the grill in Penny Lane’s back yard. The loaves have been delicious and the farmhouse is much cooler since the baking has moved outdoors.
I usually bake my loaves in a cast iron Dutch oven whether I am baking in the oven or on the grill. I do this so often that I have a Dutch oven specifically for that purpose. It gets a lot of use here at the farmhouse.
A few months ago, I was asked an interesting question by a reader. She wondered if a loaf of our Rustic Dutch Oven Bread could be baked in a cast iron skillet. She didn’t have a Dutch oven and was just beginning her journey to master a delicious loaf of bread for her family. She wanted to attempt to bake these loaves without investing in a Dutch oven.
Easy No Knead Rye Bread Joy The Baker
Her question was an interesting one and I love a recipe experiment. So, I set out to determine if a loaf could be baked successfully in an open cast iron skillet. I couldn’t wait to adapt the recipe and see if we could make these loaves in a completely new manner.
I set out to use the same recipe for Rustic Dutch Oven Bread that I bake in the oven and on the grill in that vessel. I made a few small changes to the way I handled the kneaded dough and to the baking method in order to better suit baking it in an open skillet.
Instead of using a sheet of parchment paper as I do when baking in a Dutch oven, I decided to omit the paper when using the skillet. I was afraid that the paper would ignite when baking in the hot oven or over the open flame of the grill. Instead, I chose to brush a thin coating of my Baking Pan Release Spread on the bottom and sides of a cold skillet before adding the kneaded dough to the pan for the 30 minute rest period.
Basic Bread Oven Bread
I chose to use a cold skillet rather than preheating it as I often do with the Dutch oven when baking in the oven. I didn’t want to move the dough more than once and proceeding without a sheet of parchment to aid in the movement of the dough demanded the placement of the dough directly into the room temperature skillet.
Once the dough had rested in the prepared skillet for around 30 minutes, I transferred it to the oven or grill. In both cases, I baked the loaf for 30 minutes. The top surface was brown, firm, and crusty. I allowed the loaf to cool in the skillet for a few minutes and then moved it to a serving board when it was cool enough to handle.
The skillet baked loaf is just as delicious as those baked in a Dutch oven. The open skillet baked loaf was finished in 10 fewer minutes as the same loaf baked in a covered Dutch oven. It was slightly less chewy with regard to texture, but no less delicious. The crust is crisp and thin, just as I had hoped. The crumb (interior) is soft and airy, perfect for slathering with plenty of butter.
Dutch Oven Bread Recipe (no Knead!)
If you’ve wanted to bake delicious loaves for your family table, but have been hesitant due to the lack of a Dutch oven, I hope that you will give this version a try. This recipe can be made in a
This recipe is a simplified version of our original recipe and can be successfully created in very little time without expensive equipment or past bread baking knowledge. It’s the ideal bread recipe for someone who has never attempted to bake a loaf of bread. I hope that its simplicity and will entice you to bake these loaves right along with me!
I have included three size versions of this recipe. The extra-large loaf is ideal for 4-6 people. The large loaf is sized for 3-4 people, and the smaller half loaf is the perfect size for one or two people to share or for a meal that needs just a bit of bread to round it out. Those smaller loaves also freeze beautifully and can be allowed to thaw at room temperature and then warmed up in a hot oven or grill for a few minutes.
Gary's Dutch Oven Bread
Once you’ve mastered baking your homemade bread, you’ll need to learn all about the best way to store it. Different types of bread benefit from different storage methods. You can learn all about them by reading The Best Way to Store Fresh Bread. Don’t allow any leftovers from these loaves to go to waste. I like to cut them into cubes and store them in a large freezer bag. When I want to make French Toast, Panzanella, or bread crumbs, I simply lay the frozen cubes in a single layer on a sheet pan and allow it to thaw before proceeding with the recipe.
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Why I'm In Love With Cold Oven Bread Baking
This loaf can be baked in a 10.25” or 12” cast iron skillet. I do not recommend using enamel coated cast iron for this recipe if you are baking it on the grill. If you don’t have wheat flour on hand or prefer the flavor of white flour, you can make this loaf using all bread flour. Simply use 4 cups of bread flour and omit the wheat flour from your dough. I like to use my Baking Pan Release Spread when baking this recipe. If you don’t have it in your pantry, you can use a light coating of your favorite baking pan spray or neutral-flavored cooking oil.
I like to use my Baking Pan Release Spread when baking this recipe. If you don’t have it in your pantry, you can use a light coating of your favorite baking pan spray or a light coating of neutral-flavored cooking oil.
Once you’ve mastered baking your homemade bread, you’ll need to learn all about the best way to store it. Different types of bread benefit from different storage methods. You can learn all about them by reading The Best Way to Store Fresh Bread. Don’t allow any leftovers from these loaves to go to waste. I like to cut them into cubes and store them in a large freezer bag. When I want to make French Toast, Panzanella, or bread crumbs, I simply lay the frozen cubes in a single layer on a sheet pan and allow it to thaw before proceeding with the recipe.
The Best Dutch Oven For Baking Bread
This loaf can be baked in a 10.25” cast iron skillet. I do not recommend using enamel coated cast iron for this recipe if you are baking it on the grill. If you don’t have wheat flour on hand or prefer the flavor of white flour, you can make this loaf using all bread flour. Simply use 3 cups of bread flour and omit the wheat flour from your dough. I like to use my Baking Pan Release Spread when baking this recipe. If you don’t have it in your pantry, you can use a light coating of your favorite baking pan spray or neutral-flavored cooking oil.
This loaf can be baked in a 10.25” cast iron skillet. I do not recommend using enamel coated cast iron for this recipe if you are baking it on the grill. If you don’t have wheat flour on hand or prefer the flavor of white flour, you can make this loaf using all bread flour. Simply use 1 ½ cups of bread flour and omit the wheat flour from your dough. I like to use my Baking Pan Release Spread when baking this recipe. If you don’t have it in your pantry, you can use a light coating of your favorite baking pan spray or neutral-flavored cooking oil.This Dutch Oven No Knead Bread is
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