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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 in a cast iron

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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!

A piece of No-Knead Skillet Bread topped with garlic puree

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 in a cast iron and a slice taken out

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 with garlic puree
Garlic Puree recipe: Simmer peeled garlic cloves in canola oil for 45 minutes stirring frequently. Strain oil, reserving for other uses. Mash garlic cloves and store in the fridge for 3-4 days for spreading on breads, stirring into soups. or flavoring mashed potatoes.

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 slice with a side of garlic puree
No-Knead Skillet Bread in a cast iron
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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