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This is the easiest bread recipe you will ever make! The recipe only calls for 4 simple ingredients and there is no kneading or shaping required. Simply mix together, let the dough rise, pour into a skillet, and bake. That’s it!

rustic bread in a skillet

Overview

The first yeast bread I ever made was a no-knead skillet bread. It’s the easiest bread recipe to get your feet wet if you’re not feeling confident baking with yeast. It’s very beginner friendly that makes a delicious and rustic loaf of bread.

This lean dough recipe calls for only 4 ingredients: warmed water, salt, yeast, and flour. That’s it! Simply mix the ingredients together, let it rise, place it in a skillet, and bake. You don’t have to worry about kneading or shaping the dough. This will make a large loaf perfect for buttered toast, garlic bread, and sandwiches.

This dough can be baked several different ways but one of my favorites is using an oiled cast-iron skillet. It gives the bottom of the dough a nice crunch. Throw in some chopped herbs for beautiful color and flavor.

What makes this recipe so easy

  • The recipe only calls for 4 simple ingredients that you probably already have at home.
  • With this method, there is no kneading or shaping the dough.
  • No messy counters! Only a mixing bowl and skillet required.
  • Very little hands-on time is involved in this technique.
skillet bread in slices

Bonus Recipe! Garlic Paste

Simmer peeled garlic cloves in oil for about 45 minutes stirring frequently. Strain oil and reserve for other uses. Mash garlic cloves and add coarse salt and chopped herbs. Store in the refrigerator for up to 3-4 days.

Spread on bread to make the BEST garlic bread, stir into soups, or use to flavor mashed potatoes.

How to make easy no-knead skillet bread

This recipe utilizes my lean dough master recipe. A lean dough only requires flour, water, salt, and yeast. This is the same dough I use to make pizza crust and focaccia.

Make the Dough

all ingredients in a mixing bowl
mixing bread dough in a bowl by hand

In a large mixing bowl, mix together the flour, salt, yeast, warmed water, and any fresh chopped herbs if using. Start mixing with a spatula and then switch to using clean hands. Squeeze the dough until all of the flour is fully hydrated.

Cover the bowl with plastic wrap (or a shower cap works really well) and let sit at room temperature for to bulk ferment for about 3 ½ hours. It is ready to be used once it is at least double in size and bubbly on top.

Gently pour the dough out of the bowl and into an oiled cast-iron skillet and dust with a little flour on top. Let proof for 30-45 minutes until puffy and full of air.

Bake

dough poured out into skillet

After proofing, slash the top of the dough a few times with a sharp knife or bread lame. You can also sprinkle additional chopped herbs and coarse salt over top of the dough.

Place the skillet into the preheated oven and bake for about 35 minutes until it’s a deep golden brown or has an internal temperature of 200°F/93°F.

Let cool for at least 1 hour before slicing. Slice wedges right out of the skillet or remove the loaf from the skillet with a large spatula. Do not slice too early or you will stop the bread from fully setting and it will be gummy. It will also cause it to stale faster.

slicing skillet bread with a serrated knife

Storage

Store uneaten bread cut side down on a cutting board at room temperature for up to 2 days. After that, slice the rest of the loaf and place in a zipper bag in the freezer. Freeze for up to 2 months.

Toast individual slices in the toaster or toaster oven to refresh. No need to thaw, you can toast straight from the freezer.

FAQ

Do I have to use a cast-iron skillet?

There are several options for baking this bread dough. If you don’t have a cast-iron skillet, try my method for baking bread in a Dutch oven. You can also bake the loaf on a piece of parchment paper on a baking sheet.

Can I refrigerate the dough and bake later?

Yes! After mixing the dough, cover the bowl with plastic wrap and refrigerate for 12 hours and up to 3 days. The longer it sits, the more flavorful it will be.

When ready to bake, take it out of the refrigerator and let it sit at room temperature for about 2 hours. Continue with the recipe as instructed.

MORE RECIPES FROM BAKER BETTIE!

If you enjoyed this easy bread recipe, you might like to try these other delicious recipes.

rustic bread in a skillet
Yield: 1 loaf

Easy No-Knead Skillet Bread

Prep Time 15 minutes
Proofing Time 4 hours
Cook Time 35 minutes
Total Time 4 hours 50 minutes

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!

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
  • 420 grams (1 ¾ cups) water at about 120°F-130°F/48-54°C
  • 1 tablespoon fresh chopped herbs, like rosemary or thyme (*optional)

Instructions

Make the dough

  1. In a large mixing bowl add all of the ingredients and stir to combine. Use your hands to squeeze the dough until all of the flour is fully hydrated.
  2. Cover the bowl with plastic wrap (or a shower cap works really well) and let sit at room temperature for to bulk ferment for about 3 ½ hours. It is ready to be used once it is at least double in size and bubbly on top.
  3. Lightly oil the bottom and sides of a cast-iron skillet. The skillet should be 8-10 inches (20-30 cm) in size.
  4. Gently pour the dough out of the bowl and into the skillet and dust with a little flour on top. Let proof for 30-45 minutes until puffy and full of air.
  5. Meanwhile, position an oven rack on the center position and preheat to 400°F/205°C.

Bake

  1. As an optional step, slash the top of the dough a few times with a sharp knife or bread lame. You can also sprinkle additional chopped herbs and coarse salt over top of the dough.
  2. Place the skillet into the oven and bake for about 35 minutes until it's a deep golden brown or has an internal temperature of 200°F/93°F.
  3. Let cool for at least 1 hour before slicing. Slice wedges right out of the skillet or remove the loaf from the skillet with a large spatula.

Notes

I used a 10 inch (25 cm) cast-iron skillet. You can also use an 8 inch (20 cm) or 12 inch (30 cm) skillet. Bread baked in an 8 inch size will result in a taller bread and will likely take a few extra minutes to bake. Bread baked in a 12 inch size will result in a wider and shorter loaf and will likely be done a few minutes quicker.

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© Baker Bettie
Category: All Recipes