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
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