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!
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
Prep: 10 mins
Cook: 35 mins
Rising time: 2 hrs
Total: 45 mins
Serves: 12
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!
Ingredients
- 2 cups water warm
- 2 1/4 tsp instant yeast (1 packet)
- 3 1/2 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:Â Usually your bread will be chewy when there isn't enough gluten formation or you're using a low-protein flour.Â
Why is my bread dense:Â 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.Â
How do I know when my bread is done baking:Â 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.Â
Nutrition Information:
Calories: 211kcal (11%)Carbohydrates: 28g (9%)Protein: 8g (16%)Fat: 6g (9%)Saturated Fat: 4g (25%)Cholesterol: 19mg (6%)Sodium: 313mg (14%)Potassium: 64mg (2%)Fiber: 1g (4%)Vitamin A: 190IU (4%)Calcium: 143mg (14%)Iron: 1.8mg (10%)
Alex says
I admit, i really only used the recipe as a baseline, as i’m confident in my baking and didn’t feel the need to measure anything properly, and i used different cheeses and doubled the salt—all that said it turned out remarkably.
I have no doubt I’ll use this recipe again in the future, likely with the addition alternative yummies—jalapeño and cheddar, perhaps?
As a side thought, if i had a couple smaller skillets, this bread would make for an excellent bread bowl…
Jo Cooks Team says
Yes this is a great base recipe to try different flavors! Jalapeños would be great.
Gudrun says
My dough did not rise, at all. I wonder if my water was too warm when mixed with the dry yeast? Did I have to let sit the water yeast mixture for a little while before adding the flour mix to it? I am bummed by it as I was looking forward to have fresh baked bread for breakfast. I think I was just too impatient when making the bread.
Definitely want to try to make it again!!
Jo Cooks Team says
Yes sounds like a yeast issue! The water should be lukewarm- not hot. If the yeast and water don’t foam up after 5-10 minutes, that means your yeast is dead and you’ll need a new jar. Store it in the freezer to help it last longer.
Karen says
Can you use traditional yeast and not instant?
Jo Cooks Team says
Yes you can! You’ll just have to bloom the yeast first in the lukewarm water. Add a tsp of sugar as well to get it activated.
John says
Ok, this is by using regular flour, so what will happen if I were to use a bread flour? Will the loaf get/be taller, flavor more/less enriched? Just curious as to how it might work, …? Or perhaps the 2 types of flours could be combined? In order to stretch my ingredient list from a 50/50 mix, to say 30/70% combination, …and will it rise considerably more if I substitute a powdered creamer, instead of water, or perhaps even incorporate whole milk?
Waiting to hear your viewpoints on these questions, … as I am looking for ways to produce more dinner breads for the upcoming holiday season, … you can contact me direct through
[email protected], for a speedier response, … thanks, love to cook fresh foods prepared by me, & family, … John E. Osman III
jo says
The only difference between bread flour and all-purpose flour is the protein content. Bread flour usually has 11 to 13% more protein content. Using bread flour will produce a lot more gluten which gives bread its chew, so you can totally use bread flour.
Marvina says
I did it. YES! my first homemade bread. Didn’t have cheese.Bread was great. My husband loved it. Thanks Jo
jo says
My pleasure, glad it turned out for you!
Marvina says
My dough is on the rise:) Can I use parchment for this? 10 inch skillet
jo says
Yes!
Amanda Smith says
OMG this bread is so delicious and EASY!!! My whole family loves it! It’s incredible as toast or as GRILLED CHEESE SANDWICHES! The video was so helpful! It was nice to follow along while I did it to make sure my dough was the right texture! Will definitely be making it again! I wish I could post pictures so you can see how it turned out!
jo says
You can join our group on facebook https://www.facebook.com/groups/comfortfoodcommunity/ and share you pictures there, or post them on instagram and tag #jocooks. 🙂
Bobbie says
I only had active yeast, but didn’t put any sugar into the water, will try that next time. The last 1/2 cup of flour was whole wheat flour. I proofed it in my Breville smart oven for an hour and then baked it in there to, it only took 30 minutes to bake! Dangerous because it was so easy, never touched the dough with my hands, and yummy! Would love to show pictures.
jo says
Hi Bobbie! Feel free to share you pictures with us on instagram or facebook. Join our group on facebook https://www.facebook.com/groups/comfortfoodcommunity/ and then you can share all your pictures there.
Karen says
Have made this twice and it is amazing. Soooo easy to throw together and left over toast the next day is good too.
jo says
I’m so glad you love it!
Karen says
This turned out amazing. So easy., just plan ahead a bit. Will make again for sure!!
Linda P says
THIs looks like a nice easy recipe for a first time bread maker….this may seem like a dumb question but what’s the temperature of “warm” water?
jo says
It’s between 90 and 110 F degrees.
Linda P says
Thanks!
Julie says
Second time making this recipe. Love it. Used pickled jalapeños the first time. Very easy
Lin Silva says
So I stumbled upon this page somehow, and I’m obsessed! I love it. I tried this skillet bread in my dutch oven. Added some roasted red pepper seasoning. AMAZING!!!! I am not a baker and I only attempt it a few times a year 🙂 THIS bread was addictive and crunchy crunchy crust!!!! perfectly soft on the inside… I do think I under baked it just a smidge but it was still delish. I am giving it a second go right now. Thank you for a wonderful site. I also love the stories you have on your pages.
Joanna Cismaru says
Thank you so much for your comment and for taking the time to comment. I’m so happy you love this bread, this is a recipe that makes its way in my kitchen quite often. More often than I’d like. LOL
George Gouda says
I like it… Cheese bread….very delicious….