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This No Knead Skillet Bread is the easiest around town with only four ingredients. Start it mid-afternoon and serve it with your favorite meal tonight!
No joke, this recipe can be on your table from start to finish in about 2 1/2 hours. No need to get out your bread machine or mixer – just get a large bowl and a wooden spoon. Don’t let the fact that this no knead skillet bread uses yeast because all you do is stir, rest, shape and bake. Oh and of course enjoy it! It really tastes great if you let it cool for a bit then slather it with butter. We all know everything is better with butter, right?
Since I needed to get pictures done before the sun went down (darn that daylight savings time!), I started the bread at about 12:30 p.m. and it was out of the oven by 2:50. I had pictures down in about an hour then brought a chunk to the DIY Guy. He works from home and loves getting the “goods” to sample. He may have had more than one slice too but I don’t want to tattle.
While bread can go with any meal, how about making some butternut squash soup or creamy tomato spinach tortellini soup? There is nothing like hot, fresh bread to dunk in your soup and make it a complete meal.
As mentioned, this bread is really easy to make. In the past I have made breads that needed to be kneaded and take more time but now with this recipe, I don’t think I’ll be going back to that. A couple things to note – the bread is sticky when you shape it, so be sure to remove any jewelry. Also, this was topped with fresh rosemary but you could certainly try some different toppings like roasted garlic or olives. Be sure to check out the original post I found over at Baker Bettie’s.
- 2 1/4 teaspoon active dry yeast
- 2 cups lukewarm water
- 2 teaspoons kosher salt
- 4 1/3 cups flour
- olive oil
- fresh rosemary
- additional flour for shaping dough
- In a large bowl combine the water and yeast; stirring well
- Add in one cup of flour and stir with a wooden spoon. Next add the salt and then add a cup of flour and mix well. Add in 3rd cup and mix well; add the remainder of flour and mix well
- Cover your bowl with plastic wrap but don't seal (just cover loosely)
- Let dough rise for one hour
- Lightly rub some olive oil in a 10" cast iron skillet
- Sprinkle about 2 tablespoons of flour on top of the dough (do not punch down)
- Flour your hands, pick up the dough and shape into a ball
- Place in a skillet, cover with a towel and let rise for another 30 minutes
- Preheat your oven to 400
- Brush a bit of olive oil on top and sprinkle with the fresh rosemary. Also sprinkle about a tablespoon of the kosher salt on top and then cut an X on the dough
- Bake for 35-40 minutes until the top is a nice golden color
- Remove and let cool about 15 minutes
Remember skillet will be extremely hot
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 449 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 0mg Sodium: 650mg Carbohydrates: 79g Fiber: 3g Sugar: 0g Protein: 10g