No Knead Skillet Bread Recipe

No Knead Skillet Bread

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I’ve always believed that there’s something magical about the smell of freshly baked bread wafting through the house. Growing up, weekends were filled with the comforting aroma of my mom’s baking. She’d often whip up all sorts of breads for the family, each one with its own unique story and flavor. But as life got busier, I longed for a simpler way to enjoy that homemade goodness without spending hours in the kitchen. That’s when I stumbled upon the miracle that is no-knead skillet bread.

Imagine my surprise when I discovered that you could make delicious bread without needing to knead it endlessly. It was a game-changer! I remember the first time I made this no-knead skillet bread for my family. There was a bit of apprehension—would it rise properly? Would it have that perfect crust? But as it turned out, it was easier than pie (or perhaps I should say bread). The delight on everyone’s face when they tore into the warm, crusty loaf was all the validation I needed.

This no-knead skillet bread recipe has become a family favorite. We often gather around the kitchen island, sneaking bites as it cools, with someone inevitably remarking on how it never lasts long enough. It’s a recipe I turn to when I want to impress without the fuss, and it never fails to deliver. Plus, there’s a real joy in knowing that I’ve passed on this love for baking to my own kids, who now join me in the kitchen, eager to share in the experience.

So, whether you’re a seasoned baker or dabbling in bread-making for the first time, this recipe is your ticket to a no-fuss, mouth-watering loaf. With just a few ingredients and a bit of patience, you’ll be well on your way to creating a staple that’s sure to win over family and friends alike. Trust me, once you give it a go, you’ll find yourself reaching for this recipe time and again. Let’s dive in and make some no-knead magic happen!

How to Make No Knead Skillet Bread

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Ingredients:

  • 4 1/3 cups (520 g) bread flour or unbleached all-purpose flour
  • 1 package (2 1/4 tsp, 7 g) active dry or rapid rise yeast
  • 1/2 TBSP (8 g) fine sea salt or kosher salt
  • 2 cups (450 g) warm water (about 110-120°F, NOT HOT water)
  • About 3 tbsp olive oil (or vegetable or canola oil)
  • Rosemary (*optional)

Directions:

  1. Begin by combining the flour, yeast, and salt in a large mixing bowl. For an aromatic touch, you can incorporate some herbs or spices like fresh rosemary at this stage.
  2. Add the warm (not hot) water to your dry ingredients and stir it all together using a spoon or spatula until everything is uniformly mixed. The mixture will be quite wet and batter-like.
  3. Cover the bowl with plastic wrap or a towel, allowing the dough to rise at room temperature until it has doubled in size. This should take roughly 45 minutes with rapid rise yeast or about an hour and a half using active dry yeast.
  4. No need to punch down the dough. Pour approximately 1 tablespoon of oil into the bottom of a cast iron or oven-safe skillet (10″ or 12″ works best).
  5. Drizzle a tablespoon of oil over the dough and coat your hands with oil as well. This will prevent sticking. Gently detach the dough from the bowl’s sides, gathering it into a ball shape with your hands. Don’t worry about it being perfect; the dough is sticky, so just do your best.
  6. Place the dough in the oiled skillet, loosely cover it with a towel, and let it rise again until airy. This should take around 30 minutes for rapid rise yeast or an hour for active dry yeast.
  7. In the meantime, preheat your oven to 400°F.
  8. Before baking, drizzle a bit more oil over the dough’s surface, score the top with a knife and sprinkle with coarse salt and rosemary if desired.
  9. Bake the bread for 35-40 minutes until the top begins to brown. For an extra golden crust, turn on the broiler for about 5 minutes, keeping a close watch to prevent burning.
  10. Once baked, let the bread cool for at least an hour, as this will help set the texture and maintain freshness. Enjoy your homemade no-knead skillet bread!

Customizing No Knead Skillet Bread: Alternative Ingredients

If you’re out of bread flour, all-purpose flour works just as well. For a different flavor profile, you could swap olive oil for a more neutral oil like canola or vegetable. For those avoiding yeast, try using baking powder and a splash of vinegar as a leavening substitute, though the texture will differ slightly. Feel free to experiment with herbs and spices; thyme or oregano can be excellent rosemary alternatives.

Best Ways to Store Leftover No Knead Skillet Bread

To keep your skillet bread fresh, leave it cut-side down on a cutting board at room temperature for up to 48 hours. Beyond that point, it’s best to slice any remaining bread and store it in an airtight bag in the freezer. Frozen slices can easily be revived in a toaster for a quick and delicious snack.

How to Serve This Rustic Bread Delight

This bread’s rustic charm pairs beautifully with a hearty soup or stew, making it a perfect accompaniment on a chilly evening. For a simple but satisfying snack, serve it warm with a generous drizzle of olive oil and a sprinkle of sea salt. A side of soft cheese or a charcuterie board also makes for an elegant presentation when entertaining guests.

Secrets to Perfecting No Knead Skillet Bread

For a more airy crumb, ensure your water isn’t too hot; lukewarm is just right. To prevent sticking, liberally oil your hands when handling the dough. If you prefer a softer crust, skip the broiling step. Incorporating herbs directly into the dough adds a delightful flavor twist, and always let the bread cool before slicing for best results.

Adding a Seasonal Spin to No Knead Skillet Bread

In spring, add fresh chives or dill to the dough for a bright, herby flavor. Summer calls for sun-dried tomatoes or olives. During autumn, mix in pumpkin seeds or roasted squash. For winter, consider adding cranberries and nuts for a festive touch. Let the seasons inspire your additions!

MAking No Knead Skillet BreadFAQs:

How can I make this recipe gluten-free?

To convert this recipe to a gluten-free version, substitute the bread flour with a gluten-free all-purpose blend. Additionally, consider adding a teaspoon of xanthan gum to mimic the elasticity gluten provides. Remember, gluten-free doughs can be stickier, so handle with care and patience.

Can I make this bread without a skillet?

Absolutely! If you don’t have a skillet, a Dutch oven or any oven-safe dish with high sides will work just as well. Ensure it’s well-oiled to prevent sticking and adjust baking times as necessary, observing the bread’s color and texture as your guide.

What should I do if my dough isn’t rising?

If your dough isn’t rising, first check the yeast’s expiration date. Yeast can lose its potency over time. Also, ensure the water used is warm but not hot, as high temperatures can kill the yeast. If conditions are cold, try placing the dough in a warmer area like an oven with just the light turned on.

How do I achieve a crustier bread?

To get a crustier loaf, ensure humidity during baking. Place a small oven-safe dish of water in the oven to create steam, which contributes to a crispy exterior. Additionally, extending the broiling time slightly can enhance crustiness, but watch closely to prevent burning.

Can I add sweet ingredients to this bread?

Yes, you can add sweet ingredients like raisins, honey, or cinnamon to create a lightly sweetened bread. Incorporate these into the wet dough before the first rise. Adjust the sugar and spices to taste, experimenting to find your preferred balance of sweetness and texture.

How long can I store this bread?

The bread can last up to 48 hours when stored cut-side down at room temperature. For longer storage, slice the bread and freeze it. When you’re ready to enjoy, take slices out as needed and toast them straight from the freezer for a fresh taste.

No Knead Skillet Bread Recipe

No Knead Skillet Bread

This easy no-knead skillet bread combines simple ingredients for a delightful, homemade bread experience. With minimal effort, you can create a crusty, flavorful loaf perfect for any meal.
Prep Time 1 hour 45 minutes
Cook Time 35 minutes
Total Time 2 hours 20 minutes
Course Bread
Cuisine American
Servings 1 serving

Equipment

  • cast iron skillet

Ingredients
  

  • 4 1/3 cups bread flour or unbleached all-purpose flour
  • 1 package active dry or rapid rise yeast (2 1/4 tsp or 7 g)
  • 1/2 tablespoon fine sea salt or kosher salt
  • 2 cups warm water (about 110-120°F, not hot)
  • about 3 tablespoons olive oil (or vegetable or canola oil)
  • rosemary (optional)

Instructions
 

  • In a large bowl, combine the flour, yeast, and salt. Stir in any desired herbs or spices, such as fresh rosemary.
  • Pour the warm water into the mixture and stir using a spoon or spatula until everything is thoroughly blended. The dough will have a wet, batter-like consistency.
  • Cover the bowl with plastic wrap or a towel and let the dough rise at room temperature until it has approximately doubled in volume. This should take about 45 minutes with rapid rise yeast, or 1.5 hours with active dry yeast.
  • Do not deflate the dough. Coat the bottom of a cast iron skillet (10" or 12") with approximately 1 tablespoon of oil.
  • Add a drizzle of oil over the dough and also apply some to your hands to prevent sticking. Carefully release the dough from the sides of the bowl and shape it into a ball with your hands. Don't worry about imperfections.
  • Transfer the shaped dough to the oiled skillet and cover it with a towel again. Allow it to rise until it becomes airy, which will take about 30 minutes for rapid rise yeast or 1 hour for active dry yeast.
  • While the dough is rising, preheat your oven to 400ºF.
  • Once risen, drizzle more oil over the bread's surface, score the dough with a knife to create several slashes or an X pattern, and sprinkle with coarse salt and optional rosemary.
  • Bake in the preheated oven for 35-40 minutes, until the top is golden brown. For an extra crispy crust, switch on the broiler for the last 5 minutes, keeping an eye on it to avoid burning.
  • After baking, let the bread cool for at least 1 hour before slicing. This resting period helps improve the texture and keeps the bread fresh longer.
  • Store any leftover sliced bread at room temperature with the cut side down on a cutting board for up to 2 days. For longer preservation, transfer to a bag and seal. Slices can be frozen for freshness and toasted directly from frozen.
Keyword bread, no knead

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