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!
You don’t need to be a professional baker to make incredible homemade bread! Especially with a recipe so simple like this one. Better yet, you don’t even need to tire yourself out kneading the dough. Using ingredients that you already have hanging out in your kitchen, I’m here to show you how to make the easiest recipe for bread that’s so soft and delicious.
In the past couple weeks, I’ve been experimenting some more with no knead bread, since my no knead bread is one of the most popular recipes on the blog. Many of the questions I get is in regards to different pots and pans you can use. While Dutch Ovens can be quite pricey, you can get a good cast iron skillet for a very decent price.
What Is No Knead Bread?
The process of kneading bread helps form gluten, which gives bread its strength and elasticity. After a recipe for no-knead Dutch oven bread surfaced in 2006, the secret for easy bread making went viral!
Traditionally, no-knead breads are given very long rising times to allow the gluten to form properly. In this recipe, I have found that with two quick rising periods, I got a gorgeous loaf of bread. It is so soft on the inside, with an addictive cheese speckled crust! The entire loaf of bread was gone by the end of the day.
How to Make No Knead Skillet Bread
When I say this bread is simple to make, I really mean it. First, mix the warm water and yeast together in a bowl and set aside. Next you’ll need to mix the flour, salt, and cheese or any fillings that you choose together. The reason we are separating the wet from dry ingredients is so that your fillings get a nice even coat of flour to prevent them from clumping up and sticking together. This also ensures that the salt is evenly distributed through the bread.
Next, dump the dry ingredients into your water and yeast mixture. Using either a spatula or a spoon, combine everything until an evenly mixed ball of dough forms. Now the hard work is all done! Cover your bowl with a dry kitchen towel and leave the dough to rise for about hour.
After one hour, your dough should be just about doubled in size. Use a spatula to loosen the edges of your dough from the sides of the bowl, and dump it right into a well oiled cast iron skillet. Make sure the oil covers every surface of the skillet that the bread will be touching. Use the spatula to spread the dough to make sure it’s evenly distributed in the skillet. Cover the dough with a dry kitchen towel once more, and set aside for about 30 minutes for a 2nd rise.
How Long To Bake No Knead Skillet Bread
While you’re waiting for the dough to rise, preheat your oven to 450F. Once your dough is ready to go, bake it for 45-50 minutes, or until the top of the bread turns golden brown. If you’d like to use a thermometer to be sure your bread is fully cooked, it should read 200F. Let the bread cool in your skillet for about 10 minutes, and then transfer it to a cutting board to cool fully before slicing.
Can I Double This Recipe?
You can definitely double this recipe! You will need a bigger skillet, preferably 12″ so that the dough doesn’t rise and bulge over the edges of your skillet. Add another 10-15 minutes onto the baking time. You can make sure the bread is completely done by taking its internal temperature at the thickest part. The thermometer should read 200F.
My Dough Is So Sticky!
This dough is meant to be pretty sticky! If you check out the video, you can see the consistency of my dough. If you feel that yours is too sticky, you can add a little bit more flour. Every environment is different. If you live somewhere with a lot of humidity, you might need to add a bit more flour to get the perfect dough.
What Is the Difference Between No Knead Bread Baked in a Dutch Oven Vs a Skillet
The difference is big. When baked in a Dutch oven, you’re baking the bread with the lid on for the first 30 minutes. During this time, steam forms inside the Dutch oven, resulting in the wonderful crust we all know and love.
In a skillet, since we bake the bread uncovered, this skillet bread doesn’t really get the chance to develop that super crispy crust. The texture for this skillet bread is also a bit different, because of the rising process as well. The original No Knead Bread takes about 12 to 18 hours to rise giving the bread plenty of time to form gluten.
Do You Love This No Knead Bread Recipe? Try These!
- Fast and Easy No Knead Bread in less than 3 hours, Start to Finish!
- Dutch Oven No Knead Bread
- Dutch Oven Whole Wheat No Knead Bread
- No Knead One Hour Cinnamon Rolls
- No Knead Hot Cross Buns
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No Knead Skillet Bread
Ingredients
- 2 cups water warm
- 2 ¼ tsp instant yeast (1 packet)
- 3 ½ cups all-purpose flour
- 1 tsp salt or to taste
- 2 cups cheddar cheese shredded
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 450F (230C). 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.
Video
Recipe 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.
- To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
- Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
- One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
- 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 degrees.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
I’ve made this skillet bread many times. It is so easy and soooooo delicious. It falls right out of the 10 inch skillet. I’ve used regular yeast. Should I switch to the rapid rise? I prefer the short time rising rather than 18 hrs one. I am now using my 6 qt iron pot and putting parchment on the bottom as my last attempt , even tho I oiled the pot, the bread stuck big time. Keep learning as I go… but it still tastes wonderful. Can i use regular yeast….I still proof my yeast for 10 minutes no matter which recipe I do. Thanks for such great bread. Btw I always use 1/2 c of whole wheat flour in all of them.
Yes you can, the only difference is the regular active dry yeast needs to be first activated in a bit of warm water with a bit of sugar. If it starts to foam, it’s all good and ready to go.
I would LOVE to make this recipe but, I don’t own a cast iron pan or a Dutch oven – only stainless steel pans and 8 qt stock pot, all oven safe. Do you happen to know if this could be made in stainless steel? Looks so good, thank you for the recipe!
You can, just make sure it can withstand the high heat. One thing to keep in mind is that a stainless steel pot would heat up quicker so you want to make sure the bottom of the bread doesn’t burn, also I’d watch it closer, as it could take a bit less time. To make sure the bread is cooked inside just use a instant read thermometer and the bread is cooked when it reaches 190-200F inside.
Thank you for all that really helpful information! I’m going to try this, with some parchment paper – stainless does burn so fast – and if it turns out, I’ll add to this comment. Again, many thanks!
You are so welcome!
recipe calls for warm water (to activate the yeast) but is there a temperature range, cause what might me warm to me is hot to someone else
110°F is the standard in baking for warm water.
Absolutely perfect, light and fluffy on the inside, crispy and crunchy on the outside 😋 Easy as 1,2,3. I will definitely be making this again!!!
I have the bread baking now and have hopes it will be delicious. My one comment is to NOT recommend covering the dough with a clean kitchen towel to rise. It is a very wet, sticky dough and I ended up having to throw out the towel as there was so much wet dough and cheese sticking to it. I would suggest covering it with oiled plastic wrap instead.
Yeah the towel shouldn’t touch the dough, that’s why it’s a good idea to use a large bowl.
Can you substitute the flour for almond flour? I am looking for a Good bread recipe that uses almond or casava flour due to allergies. Thank you.
You can but the texture will be completely different. Here’s a recipe I found that might be useful for you: https://www.dishbydish.net/easy-gluten-free-no-knead-bread/
This bread is great and soooo easy!
The 2nd time I made it I used 3 cups of cheese and a couple grated garlic cloves- result -awesome
Just trying this recipe, in the bowl for first rise.
My question is how do I access the video that other commenters refer to?
I click on your video tab but nothing comes up.
I really would have liked to see your video of creamy parm eggs baked. I tried it yesterday, but I way over cooked them as every time I checked the top was still really wet. I guess the cream doesn’t cook in?
If you have ad blocker turned on you won’t see a video for it.
This is a pretty good recipe. The only complaint I have is why put that it takes “45 minutes” when it takes 2 to 2-1/2 hours in rising and baking alone…plus the active time? Very misleading when your quickly trying to figure a time for dinner. I don’t want to read thru the entire recipe to calculate dinner time when I’m cooking other dishes as well!
Sorry about that, the calculation was wrong, it’s been fixed now. Thanks!
I’ve made all types of yeast breads over the years so I know the amount of work involved in typical yeast breads. This is by far the easiest bread I’ve yet to make of this type and is extraordinarily scrumptious! Lovely recipe,
How long does this bread usually last in the pantry? Should I store it in the fridge to keep it fresh longer?
It’ll last 2-3 days at room temperature or 1 week in the fridge 🙂