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No-Knead Skillet Bread Recipe

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4.3 from 7 reviews

This no-knead skillet bread recipe is the easiest way to enjoy homemade artisan-style bread without the mess or hassle. Simply mix flour, yeast, salt, water, and optional fresh herbs, let the dough rise, then bake it in a cast-iron skillet for a golden, crusty loaf. Perfect for beginners, this bread requires no kneading and minimal hands-on time, resulting in a tender, flavorful loaf with a nice crust and airy crumb.

Ingredients

Dry Ingredients

  • 630 grams (5 ¼ cups) all-purpose flour or bread flour
  • 2 ¼ teaspoons kosher salt
  • ¾ teaspoon instant yeast or 1 teaspoon active dry yeast

Wet Ingredients

  • 420 grams (1 ¾ cups) water at about 120°F-130°F (48-54°C)

Optional Ingredients

  • 1 tablespoon fresh chopped herbs, like rosemary or thyme

Instructions

  1. Make the dough: In a large mixing bowl, add the flour, kosher salt, instant yeast (or active dry yeast), and optionally fresh chopped herbs. Stir to combine all the dry ingredients. Gradually add the warm water (120°F-130°F), then use your hands to squeeze and mingle until all the flour is fully hydrated and a sticky dough forms.
  2. Bulk ferment: Cover the bowl tightly with plastic wrap or a shower cap to retain moisture. Let the dough sit at room temperature for about 3 ½ hours. The dough is ready when it has doubled in size and is bubbly on top.
  3. Prepare skillet: Lightly oil the bottom and sides of an 8 to 10 inch (20-25 cm) cast-iron skillet to prevent sticking.
  4. Shape and proof dough: Gently pour the risen dough into the prepared skillet. Dust the top lightly with flour to prevent sticking. Let the dough proof, uncovered, for 30 to 45 minutes until it is puffy and full of air pockets.
  5. Preheat oven: Meanwhile, position the oven rack in the center and preheat the oven to 400°F (205°C).
  6. Optional scoring and topping: Just before baking, slash the top of the dough a few times with a sharp knife or bread lame to allow expansion. You can also sprinkle additional chopped herbs and coarse salt on top for added flavor.
  7. Bake the bread: Place the skillet into the preheated oven and bake for about 35 minutes. Bake until the bread is a deep golden brown and an instant-read thermometer inserted in the center reads about 200°F (93°C).
  8. Cool and serve: Remove the skillet from the oven and allow the bread to cool inside the pan for at least one hour to set the crumb and make slicing easier. Slice wedges right out of the skillet or use a spatula to lift the loaf out for slicing.

Notes

  • A 10-inch (25 cm) cast-iron skillet is ideal, but an 8-inch (20 cm) skillet will create a taller loaf and may require a few extra minutes of baking.
  • A 12-inch (30 cm) skillet will yield a wider, shorter loaf and likely a slightly shorter baking time.
  • If using active dry yeast, proof it first in warm water for 5-10 minutes before mixing with flour, for best results.
  • Feel free to experiment with herbs or omit them altogether for a classic plain bread flavor.
  • Make sure water temperature is within 120°F-130°F to activate yeast without killing it.

Find it online: https://recipesbyliza.com/no-knead-skillet-bread-recipe/