Skillet Bread Recipe

cutting a loaf of skillet bread into slices

Course: Appetizer, Bread

Cuisine: American

Prep Time: 15

Cook Time: 20

Rise Time: 2

Total Time: 2 35

Servings: slices (1 loaf)

Calories: 205kcal

Author: Becky Hardin

You don't have to me a master baker to conquer this easy and delicious Skillet Bread! So simple yet satisfying.

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Equipment

Kitchen Scale (optional)
Stand Mixer (optional)
8-inch Cast Iron Skillet

Ingredients

1½ cups water 342 grams, warm (105-110°F)
2 tablespoons granulated sugar 25 grams
2½ teaspoons active dry yeast 7 grams (1 envelope)
2 tablespoons unsalted butter 28 grams, melted and cooled (¼ stick)
1 tablespoon honey 22 grams
1 teaspoon kosher salt 3 grams
3½ cups all-purpose flour 420 grams, plus more as needed

Instructions

Whisk the water and sugar together in the bowl of a stand mixer (or a regular bowl if you’re mixing the dough by hand).
1½ cups water, 2 tablespoons granulated sugar
Sprinkle the yeast on top then let it bloom for 5 minutes.
2½ teaspoons active dry yeast
Stir in the butter, honey, and salt, then gradually stir in 3½ cups of the flour.
2 tablespoons unsalted butter, 1 tablespoon honey, 1 teaspoon kosher salt, 3½ cups all-purpose flour
Knead in the bowl of a stand mixer fitted with the dough hook for 5-6 minutes, sprinkling in a bit a flour if it’s still sticking to the sides. Don’t add too much flour or the bread will be thick and heavy. Or if kneading by hand, knead for 8-10 minutes, adding a light dust of flour when it gets too sticky to handle. The dough should still be tacky but not wet.
Form the dough into a ball then place it in a large bowl and cover it with plastic wrap. Let rise at room temperature for 2 hours, or until it has doubled in size.
Preheat oven to 400°F and spray an 8-inch cast iron skillet with nonstick spray. Set aside.
Sprinkle some flour onto a clean work surface, then turn the dough out on top and knead it a few times. Tuck the ends into itself and form it into a ball.
Place it into the prepared pan then gently press the dough out into the pan and cut the top with a very sharp knife into whatever design that you prefer.
Bake for 20-25 minutes, or until the top is golden brown. Let it rest for at least 15 minutes before slicing and serving with room temperature butter and honey, if desired.

Video

Notes

If using instant yeast, you can mix the flour, sugar, and yeast together and skip straight to step 3.
For chewier, crustier skillet bread, use bread flour in place of some or all of the all-purpose flour.
In place of the butter, you can use neutral oil or olive oil.
Omit the honey for a more savory bread.
Feel free to add the herbs of your choice to this bread, such as rosemary, basil, or thyme!
You could also add granulated garlic or onion.
For a softer crust, brush the bread with butter as soon as it comes out of the oven.
Check your yeast before using it. If it is past its expiration date, toss it and use a new envelope.
Knead the dough until it is tacky, but not wet. It should be somewhat smooth.
Perfectly proofed bread dough will spring back slowly when poked with a clean finger. If the dough springs back quickly, it needs more time; if the does not spring back at all, it is over-proofed.
If your kitchen is too cold and your dough is not rising, place the bread dough in your turned-off oven with just the light on.
Bake this bread only in a cast iron skillet. A different type of skillet will not get hot enough or distribute the heat evenly enough.
Fully baked bread will read 200°F on an instant-read thermometer.

Storage: Store skillet bread in an airtight container at room temperature for up to 5 days or in the freezer for up to 6 months.

Nutrition