Easy No Knead Skillet Bread
The easiest no-knead skillet bread. The recipe only calls for 4 simple ingredients! Mix together, let the dough rise, pan and bake. You won’t get your hands or counters messy!
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If there is anything I know about yeast bread it is that for those who haven’t made it before it can feel intimidating. I know this because I once was that person.
I thought yeast was this scary ingredient that I didn’t understand. And people tell me all the time that they are nervous about working with yeast.
Well I’m here to get your feet wet with working with yeast! This easy no knead skillet bread recipe will build up your baking with yeast confidence! And it only calls for 4 simple ingredients!
This bread really could not be more simple! The make the dough, you just stir all of the ingredients together.
The dough then sits few an hour so the yeast can activate and feed for a while, and then it is baked. That’s it!
There are many things to know about yeast and bread making. If you are interested in learning more in-depth information about baking yeast bread, I suggest you check out my Yeast Bread Essentials Course!
But for this bread you really only need to know 1 thing: Yeast likes warm temperatures, but not hot temperatures! Your water should be warm, slightly warmer than body temperature, but not hot!
You will kill the yeast if you use too hot of water. But other than that, this no knead skillet bread is virtually fool proof!
Now that I am a more experienced bread baker, I still find myself coming back to this bread recipe. It is great for having fresh bread on a busy weeknight. That feels so decadent!
I love to add fresh herbs to my bread- rosemary is a favorite. You could add olives, nuts, roasted garlic, or really anything your heart desires!
One of the things that continues to fascinate me about bread is that it only requires a few simple ingredients: just water, flour, salt, and yeast.
Those humble and few ingredients result in such a beautiful and comforting product! It feels like magic!
I hope this recipe inspires you to start making yeast bread a habit in your home!
Easy No-Knead Skillet Bread
This is the easiest no-knead skillet bread. Just mix all of the ingredients together, let the dough rise, put it in a pan and bake! You won't get your hands or counters messy!
- 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 you can use vegetable oil or canola oil)
- rosemary (*optional)
- In a large mixing bowl, whisk together the flour, yeast, and the salt. You can also add in spices or herbs of choice here. I like to add about 1 1/2 tbsp of fresh rosemary.
- Add the warm water to the bowl. Make sure the water is just warm and not hot. Stir with a spoon or rubber spatula until well combined. It will be a very wet dough, almost like a thick batter.
- Cover with plastic wrap or a towel and let sit at room temperature until about double in size. This will take about 45 minutes for rapid rise yeast, and an hour and a half with active dry yeast.
- Do not punch down the dough. Add about 1 TBSP of oil to the bottom of a cast iron skillet or any other oven safe skillet (a 10" or 12" skillet works well).
- Drizzle about a tablespoon of the oil over the dough and also drizzle some on your hands. Rub the oil on your hands, this will help the dough not stick. Gently release the dough from the sides of the bowl and then gather it all up in your hands. Gently shape it into a ball. This will be kind of difficult because the dough is sticky, but just do your best. It doesn't need to be perfect.
- Place the dough in the oiled skillet, cover loosely with a towel. Let it rise again until full of air - about 30 minutes for rapid rise yeast and 1 hour for active dry yeast.
- Preheat the oven to 400ºF.
- Drizzle a little more oil over the top of the bread, and score the dough with a knife creating an X or a few slices across the top. Sprinkle with coarse salt and rosemary leaves if desired.
- Bake for 35-40 minutes until the top is starting to brown. Then turn on the broiler for about 5 minutes and watch the bread closely. This is just to help the top brown up some more.
- Allow the bread to cool for at least 1 hour before slicing and preferably longer. Letting the bread cool before slicing will solidify the texture and also help it to stay fresh longer.
- Store sliced bread open at room temperature, sliced side down on a cutting board for up to 48 hours. After that, more it to a bag and seal it. I prefer to slice it up and freeze it after 2 days. It refreshes well from frozen in the toaster.
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Amount Per Serving: Calories: 98
740 Comments on “Easy No Knead Skillet Bread”
Can you help with High Altitude adjustments? We’re at 8600 ft. I made the recipe with SOME adjustments 1st. It was lovely but the crust was a bit hard and the inside a bit doughy. Any further ideas are welcome!
Same with us, only 8900 feet. Following to find out the solution. This is fabulous bread and even without the HA adjustments it’s a favorite with my wife. The HA adjustments will put this simple bread over the top in the high country of Northern Colorado. Thank you.
Oooooh m’am !!! This was fabulous!! Love your easy informative directions !!
I’m a bread lover and I couldn’t stop eating
Thanks so very much !!! Will be baking and sharing regularly!!
Love this bread! I have made it plain, with rosemary, onion & garlic & Italian Seasonings. It was amazing!
May I replace half of the white flour with half rye flour to make a light rye bread. We enjoy light rye bread.
Every skillet bread recipe, this one included, is just bread baked using a skillet.
It’s nothing special and is rather disappointing when expecting a recipe of how to actually cook bread via skillet method. Meaning ‘on the stove’, the way people use a skillet.
Used 2/3 white whole wheat flour and 1/3 bread flour. No extra herbs. Very good.
Wonderful! Thanks for sharing.
Can you make this in a glass pan or metal baking sheet if we don’t have a cast iron skillet? If so, what adjustments do we need to make?
Can this be made keto friendly with almond flour
Can I baked this in a loaf pan? I getting the dough ready now. Thank you
Can this bread be made into rolls? Maybe baked in a muffin pan?
Sure! Keep in mind they won’t be like soft dinner rolls.