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!

No-Knead Skillet Bread

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!

 

No-Knead Skillet Bread

 

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!

No-Knead Skillet Bread

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!

No-Knead Skillet Bread

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!

No-Knead Skillet Bread

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!
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Ingredients:

  • 1 package(2 1/4 tsp) active dry yeast
  • 2 cups (16 fl oz, 473 ml)  lukewarm water
  • 1/2 TBSP Morton kosher salt (use 1 TBSP if using Diamond Kosher)
  • 4 1/3 cups (18.4 oz, 515 gr) all-purpose flour
  • olive oil
  • rosemary

Directions:

  1. Combine yeast and warm water in a large bowl or pitcher.
  2. Using a wooden spoon add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time, until completely incorporated.
  3. Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour.
  4. Do not punch down the dough. Lightly oil the bottom of a cast iron skillet (a 10" or 12" skillet works well).
  5. Sprinkle a good amount of flour on top of the dough and then cover hands with flour. Take all of the dough and shape into a disk. (it will be sticky)
  6. Place in the skillet, cover loosely with a towel, and allow to rise for another 30 minutes.
  7. Preheat the oven to 400ºF.
  8. Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves.
  9. Bake for 35-40 minutes until the top is a deep brown color.
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Easy No-Knead Skillet Bread


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399 comments on “Easy No Knead Skillet Bread”

  1. I made this bread awhile back and added onions and grated cheese to it it turned out awesome. I think it made the best panini I've ever had. Thank you so much for this great recipe.

    Rating: 5
  2. Hi. Used this recipe for my first time ever baking bread and I love it. The only problem I had is the top crust came out very hard (not burned), making it almost difficult to eat. The bread itself had a fantastic texture and tasted great. Is there a way to soften up the crust? Thanks.
    • Hi Mike! So glad you enjoyed it! I'm sorry to hear that your crust came out so hard. Do you by chance have an oven thermometer to check if your oven is heating properly? You might try turning down the oven temp 25 degrees to see if that is helpful and also, you can rub some butter or oil over the top of the crust when it first comes out of the oven to soften it. Hope that helps!
  3. Is "pizza dough" yeast ok? I have very little yeast experience but my eldest wants to dive into bread making!
    • Hi Monica! Are you referring to Fleshman's pizza yeast? I have never worked with this yeast myself but my understanding is that it is formulated with enhancers that make pizza dough easier to roll out and reduce rising time. This wouldn't be an ideal yeast to use for a loaf of bread, but having never tried it, it might give you okay results. Definitely report back if you do try it but active dry yeast or rapid rise yeast would be the best yeasts to use. Enjoy the bread!
  4. Can I make this in 2  7” pans instead if the 10”/12” 
  5. Any suggestions on how to make this type of bread using a sourdough starter?  Also, any changes for high Altitude?
    • Hi Carol! 1 package of yeast typically has the rising power of about 1 cup of starter. Do you know what the hydration level of your starter is? If it is 100% you would remove the yeast, and 60 grams each of water and flour and add in 1 cup of your starter. I do not have any high altitude baking experience, but since it tends to be dryer at high elevation you may need a higher ratio of water. I would suggest holding back a little of the flour at the beginning and stir together your ingredients. You want it to look like a very thick paste, it won't be quite a thick dough like you could knead. So you could add in the rest of the flour if needed. Hope that helps!
  6. I absolutely love love this bread. I've made this a couple times now and shared the recipe with many friends. I will also share this on my blog, thanks for your info. Keep up the great work.

    Rating: 5
  7. Im drooling. this looks amazing I am a huge foodie, will post this on my Instagram page. thank you
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