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Easy No-Knead Skillet Bread Recipe

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4.3 from 13 reviews

This Easy No-Knead Skillet Bread recipe makes a rustic, crusty loaf with minimal effort. Combining simple pantry ingredients, this bread requires no kneading and uses a cast-iron skillet for baking, yielding a beautifully golden crust and soft, airy crumb. Perfect for beginners and anyone craving homemade bread without the fuss.

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
  • Additional chopped herbs and coarse salt for topping

Instructions

  1. Combine Ingredients: In a large mixing bowl, add all dry ingredients and water. Stir to combine, then use your hands to squeeze and knead lightly until all flour is fully hydrated.
  2. Bulk Fermentation: Cover the bowl with plastic wrap or a shower cap and let the dough rise at room temperature for about 3 ½ hours, or until it doubles in size and becomes bubbly on top.
  3. Prepare Skillet: Lightly oil the bottom and sides of an 8-10 inch cast-iron skillet to prevent sticking.
  4. Shape and Proof Dough: Gently transfer the dough into the oiled skillet, dust the top with a little flour, and let it proof for 30-45 minutes until it becomes puffy and full of air pockets.
  5. Preheat Oven: Place an oven rack in the center position and preheat the oven to 400°F (205°C).
  6. Optional Scoring: Slash the top of the dough a few times with a sharp knife or bread lame, and if desired, sprinkle additional chopped herbs and coarse salt on top.
  7. Bake: Place the skillet in the preheated oven and bake for about 35 minutes, until the bread is a deep golden brown and the internal temperature reaches 200°F (93°C).
  8. Cool and Serve: Remove the skillet from the oven and let the bread cool for at least 1 hour before slicing. Slice wedges directly from the skillet or use a spatula to remove the loaf.

Notes

  • Using warm water (120°F-130°F) activates the yeast effectively for proper fermentation.
  • For a more herby flavor, add chopped rosemary or thyme optionally into the dough or sprinkle on top before baking.
  • Letting the bread cool completely preserves the texture and prevents gummy crumb.
  • A cast-iron skillet provides excellent heat retention and crust formation; alternative oven-safe heavy pans can be used.
  • Slashing the dough allows controlled expansion and adds an artisanal look.

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