Monday, May 26, 2014

No-Knead Skillet Bread

Happy Memorial Day!
No-Knead Skillet Bread
Something about baking's almost elemental. 

It feels like getting back to your roots. 

And the like home.
No-Knead Skillet Bread
Which is why it's so sad that most people feel like baking bread is too difficult. Cuz guys IT'S NOT! Especially this recipe: no kneading, only a little over 2 hours start to finish (which isn't that long! And 1 and 1/2 hours of it are inactive, just waiting for it to rise--during which you can do some laundry, clean, watch TV, read a book...whatevs!) and it just bakes up in a gorgeous, rustic, cast iron skillet. And there's some pretty pretty rosemary on top. ooooh
No-Knead Skillet Bread
Once you've baked up the beautious bread, you can use the bread for whatever you want (I used it for some grilled cheese even) but may I suggest roasted garlic? Cuz...roasted garlic is the bomb dizzel.

Random sad fact: As I write this I have been out of garlic for almost 1 whole week and haven't had a chance to go to the grocery store. It's a tragedy.
No-Knead Skillet Bread
End of the day you have fluffy, golden brown, herbed, roasted garlic spread-ed, bread. That's a total crowd pleaser. Or just a you in your sweatpants pleaser. Either way, everyone is happy!

No-Knead Skillet Bread

From Baker Bettie

No-Knead Skillet Bread
  • 1 package (or 2 and 1/4 tsp.) active dry yeast
  • 2 cups warm water
  • 1/2 tbsp. kosher salt
  • 4 and 1/3 cups all purpose flour
  • olive oil
  • rosemary
  • Optional--1 clove roasted garlic per 1 tbsp. softened butter, mashed together, to create a roasted garlic butter.
  • Mix yeast and warm water in a large bowl. 
  • Using a large spoon stir in the salt and 1 cup of the flour until combined.
  • One cup at a time, stir in the rest of the flour until fully mixed together.
  • Cover lightly with a towel in a warm place for 1 hour.
  • Lightly oil a 10-12 inch. (pref. 12) cast iron skillet. 
  • Once the dough has rise, sprinkle some flour on top and cover hands with flour. Take dough and press into a disc in the skillet.
  • Cover loosely with a towel and let rise another 30 minutes.
  • Preheat oven to 400F degrees. 
  • Drizzle olive oil over the top of the risen dough and use a knife to slash an X into the dough. Sprinkle with coarse/sea salt and rosemary (fresh is preferred, I used dried).
  • Bake 35-40 minutes, until the top is a deep golden brown.
  • Cool, cut, serve! (If desired mix up some roasted garlic butter--which I described in the ingredients list--and spread it on the bread.)
No-Knead Skillet Bread


  1. Great recipe,I will try this soon!!

  2. This looks just lovely. I may have to make this this weekend.

  3. I have been making this bread for about 6 months or so now - its a great recipie and the timings work well for me between jobs. I find that I can just pop the mix into my skillet to let it rise, then I just use my fingers to sort of punch it down the first time. I also add the rosemary (I don’t use the salt) and olive oil at this point, then let it rise again for half an hour. I’m not really sure that it saves me a ton of time, but it skips having to wait for the dirty bowl to clean, and I don’t have to transfer the dough. Plus, it makes a nice dented look on top the bread, which makes it kinda look artisan.

  4. I'm gonna make this tonight, looks easy and good.I'll let you know what we think about it.

  5. Im going to try this tonight to surprise my hubby..He will love this

  6. This recipe came out soooooo well!! Next time I make this I will remember to push the rosemary into the dough because it did stay on for me. Thank you!!


I love hearing from you-so please let me know what's on your mind! :)

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