No Knead Skillet Bread
User Reviews
4.7
456 reviews
Excellent
No Knead Skillet Bread
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This No Knead Skillet Bread is pillowy soft with a delicious crust, and only 5 ingredients. You'll never want to go back to store-bought bread after you try this simple recipe!
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Ingredients
- 2 cups water 110°F to 115°F (43°C to 46°C)
- 2¼ teaspoon instant yeast (1 packet)
- 3½ cups all-purpose flour
- 1 teaspoon salt or to taste
- 2 cups cheddar cheese shredded, at room temperature
Instructions
- In a large mixing bowl, mix the warm water with the yeast. Set aside.
- In a separate bowl, mix together the flour, salt and cheese until well combined. Dump the flour mixture into the large bowl with water and yeast. Using a wooden spoon or spatula, mix the dough until everything is well combined. Cover with a kitchen towel and set aside to rise for about one hour, or until doubled in size.
- Generously oil your skillet, including the sides. Use a spatula to loosen the dough from the sides of the bowl and transfer the dough to the skillet. Use the spatula to even out the dough so that it fills the skillet. Cover the skillet with a kitchen towel, and set it aside to rise for another 30 minutes.
- Preheat your oven to 450°F (230°C). Bake the bread for 30-45 minutes, or until the top is golden brown. Let the bread cool in the skillet for 10 minutes, then carefully remove it from the skillet and allow it to cool fully on a cutting board before slicing.
Notes
- °
- I used a 10" cast iron skillet to make this recipe. If you use a smaller size, the loaf will end up taller. If you use a bigger size, the loaf will end up thinner.
- You can make this bread without cheese for a plain loaf. You can also get creative and use ingredients that you would like in your bread. Spices, garlic, onion, hot peppers, dried fruit, etc are all great examples of ingredients you can use in your bread.
- Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
- Why is my bread chewy: Usually your bread will be chewy when there isn't enough gluten formation or you're using a low-protein flour.
- Why is my bread dense: Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.
- I don't have a cast iron skillet, what can I use instead: If you don't have a cast iron skillet, you can use a Dutch Oven lined with parchment paper. A 4 quart Calphalon soup pot would also work.
- How do I know when my bread is done baking: Tap the bottom! Take the bread out of the skillet, turn it upside down and give the bottom a firm thump with your thumb, or a knock and if it sounds hollow it's done. If using an instant thermometer, the internal temperature should be around 200°F.
Nutrition Information
Show Details
Serving
1serving
Calories
211kcal
(11%)
Carbohydrates
28g
(9%)
Protein
8g
(16%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Cholesterol
19mg
(6%)
Sodium
313mg
(13%)
Potassium
64mg
(2%)
Fiber
1g
(4%)
Vitamin A
190IU
(4%)
Calcium
143mg
(14%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 211kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 313mg | 13% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Vitamin A | 190IU | 4% |
| Calcium | 143mg | 14% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
456 reviews
Excellent
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