No Knead Skillet Bread
User Reviews
4.7
No Knead Skillet Bread
Description
This bread dough is prepared by mixing warm water with instant yeast, then combining with flour, salt, and shredded cheddar cheese. After mixing, the sticky dough rests for about an hour to rise and develop. It is then transferred into a generously oiled cast iron skillet and allowed to rise again before baking at 450°F until golden brown.
Baking in a skillet promotes an even crust and keeps the loaf moist inside. The cheddar cheese dispersed in the dough melts during baking, adding savory pockets throughout. The crust develops a chewy texture and a rich color, contrasting with the soft interior.
The bread can be sliced once cooled and is suitable for sandwiches, breakfast, or as a side. The recipe is adaptable by omitting cheese or adding spices and herbs to customize flavor. Testing doneness by tapping the bottom for a hollow sound or checking internal temperature ensures the bread is fully baked.
Using a 10-inch cast iron skillet provides the ideal loaf size, but alternatives like a Dutch oven lined with parchment paper can work. Attention to yeast freshness and flour type helps avoid dense or overly chewy bread.
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
- A 10" cast iron skillet yields the best loaf size; smaller or larger pans will affect thickness.
- Cheese is optional; this recipe also works well as a plain loaf.
- Ingredients like spices, garlic, and herbs can be added to customize flavor.
- Check yeast freshness to ensure proper rise and avoid dense bread.
- Bread is done when it sounds hollow when tapped, or reaches an internal temperature of about 200°F.
- If you lack a cast iron skillet, a Dutch oven lined with parchment paper is a good alternative.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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