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Tasty Skillet Bread

Featured in: Homemade Bread with Rustic Charm

Combine flour, yeast, salt with lukewarm water until blended. Leave dough to puff up in greased cast iron skillet for about 30 minutes. Preheat oven super hot, then stick the pan in. Cook until it turns golden and develops a crunchy exterior with soft center. Slather with butter while still warm. Homemade bread ready within an hour with minimal effort.

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Updated on Tue, 15 Apr 2025 16:05:12 GMT
A golden-brown round loaf of bread with a crispy crust rests in a cast iron skillet. Pin it
A golden-brown round loaf of bread with a crispy crust rests in a cast iron skillet. | cookingkitchn.com

Whip up this simple Skillet Bread with just six kitchen staples. It'll take around 90 minutes from start to finish, though you'll mostly be waiting around. The result? A fluffy, tender bread that goes perfectly with your meal. Even total beginners can nail this recipe!

Benefits of This Homemade Loaf

Never baked bread before? No problem - this one's pretty forgiving. It comes together fast and matches any dinner. Use it to soak up stew, slather with butter, or pair with olive oil and balsamic. Your kitchen will smell amazing while it bakes.

Ingredients List

  • Warm Water: Should feel comfortable to touch - nothing scalding
  • Honey: Gives a lovely golden color
  • Yeast: Double-check it hasn't expired
  • Olive Oil: Creates a tender texture
  • Bread Flour: Adds that nice chew
  • Salt: Just enough to enhance flavor

Preparation Steps

Activate Yeast:
Combine warm water, honey and yeast in container. Let sit 10 minutes until foamy.
Form Dough:
Add flour, oil and salt. Stir until combined. Throw in extra flour if too tacky.
Work Dough:
Stir for 5 minutes until dough becomes elastic.
Initial Rise:
Place cover on bowl. Wait 30 minutes until size doubles.
Form Loaf:
Create a round shape. Transfer to cast iron pan. Let rest covered another 30 minutes.
Prep Oven:
Warm oven to 400°. Score dough surface with knife.
Cook:
Bake 12-20 minutes until golden brown. Pay attention during final minutes.
Last Touch:
Spread butter over hot surface. Sprinkle salt if desired.

What's So Great About It

A foolproof bread anyone can handle. Uses six basic ingredients. Turns out pillowy inside with a crisp exterior. Bring it to the table in the skillet - it'll look impressive.

Perfecting Your Mix

Start with water and yeast combo - wait for foam. That shows it's alive. Gradually add ingredients, letting your mixer handle the effort. Your dough shouldn't stick to fingers. Go by feel - you'll know when it's right.

Proper Rising Technique

Don't rush the rising process - it's what creates airy, soft bread. Find somewhere cozy in your kitchen. Make sure it's well covered during rest periods. Look for it to puff up twice its size. That second rise really improves texture.

Oven Wisdom

Make slashes across the top so bread can expand. Keep an eye on it while baking - it darkens quickly at the end. It should make a hollow sound when tapped. Adding butter right after baking softens the crust.

Serving and Storage

Cool slightly before slicing into it. Tastes great with butter or dipped in oil and vinegar. Store tightly wrapped for up to three days. Revive stale pieces with a quick toast.

A freshly baked round bread loaf is sitting in a cast iron skillet on a marble surface, with a checkered kitchen towel beside it. Pin it
A freshly baked round bread loaf is sitting in a cast iron skillet on a marble surface, with a checkered kitchen towel beside it. | cookingkitchn.com

Troubleshooting Guide

Mixture too sticky? Gradually add more flour. Not rising properly? Your spot might be too cool. Turning dark too quickly? Lower the rack in your oven. Want a softer outside? Drape with a kitchen towel as it cools.

Frequently Asked Questions

→ Got plain flour?

Works totally fine, your bread will just be a bit lighter. You can mix different flours too. Newer flour works better. When using whole wheat, you'll need extra water. Give it a quick sift if you notice clumps.

→ Yeast not bubbling?

Make sure water's lukewarm not scalding. Expired yeast won't activate well. Be patient for the full ten minutes. Maybe grab a fresh packet. Store your yeast in the fridge.

→ No fancy mixer?

Your hands do the job perfectly. Stir then push and stretch. It'll take around ten minutes. The dough smooths out gradually. You'll get a nice arm workout too.

→ Heat pan first?

Don't bother - your dough will rise right in it. Just grease the pan well. Let it sit somewhere warm. The pan warms up naturally. Your oven handles the rest.

→ Keeping it fresh?

Cover tightly once cooled down. Stays good for two days on counter. Freezes wonderfully. Stale pieces make great toast. Just cut what you plan to eat.

→ Bread stuck in pan?

Use more oil next time. Slide a knife around the edges. Turn it out quickly while hot. A quality pan makes a difference. Make sure to season your pan properly.

→ Want crispy top?

Splash with water before baking. Steam in the oven really helps. Higher temperature works great. Try putting ice cubes in oven too. Don't cover your pan.

→ Taking it somewhere?

Bundle it up while still warm. Keep it on a flat surface. Use a sturdy container. Maybe slice it when you arrive. Bring some nice butter along.

→ Making big loaf?

Allow extra time for rising. Keep an eye on it while baking. You'll need a larger skillet. Always test the middle for doneness. You might need to cover the top with foil.

→ Top too dark?

Turn down your temperature a bit. Put the pan on a lower rack. Add foil on top. Check it sooner. Try a shorter baking time.

→ Want more flavor?

Toss herbs into the dough. Coat with melted butter. Add some garlic on top. Mix in your favorite cheese. Even different seeds taste great.

→ Dough too sticky?

Sprinkle flour bit by bit. Try working with damp hands. Give it more resting time. Grease your utensils first. Don't go overboard with extra flour.

Conclusion

Enjoyed this? Give flatbread with olives a shot next time. Or try making baguette-style loaves. They use similar ingredients but need different cooking methods.

Pan Baked Rustic Bread

Quick stovetop loaf.

Prep Time
12 Minutes
Cook Time
12 Minutes
Total Time
24 Minutes
By: Sophia

Category: Artisan Breads

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 loaf)

Dietary: Vegetarian, Dairy-Free

Ingredients

01 1 ½ cups lukewarm water (around 110°F).
02 2 tablespoons natural honey.
03 2 ¼ teaspoons dried yeast granules.
04 2 tablespoons extra virgin olive oil.
05 3 ½ - 4 cups quality bread flour.
06 1 ½ teaspoons table salt.

Instructions

Step 01

Combine lukewarm water, honey and dried yeast in your stand mixer bowl with the dough hook attached. Give it a quick stir and let it sit about 5-10 minutes until bubbly and smelling yeasty.

Step 02

Pour in olive oil, salt and 2 ½ cups of your bread flour to the bubbly yeast mix. Start kneading on low, adding extra flour bit by bit (about ¼ cup at a time) until you get a nice smooth dough that doesn't stick to the bowl.

Step 03

Keep the mixer running on low for 5 more minutes so your dough gets really smooth and stretchy.

Step 04

Put a clean kitchen towel over the bowl and find a warm spot for it to sit. Let the dough puff up for about 30 minutes until it's twice as big.

Step 05

Take the puffy dough and make it into a nice tight ball. Pop it into a 12-inch cast iron pan, cover it up, and let it rest another 30 minutes.

Step 06

While waiting for that second rest to finish, move your oven rack to the lower middle spot and turn your oven on to 400°F (200°C).

Step 07

Right before you bake it, take a sharp knife and make two cuts across the top and one long cut down the middle to give the bread room to expand.

Step 08

Pop your bread in the oven for 12-20 minutes. Keep an eye on it as it turns golden brown. The color changes fast at the end, so don't walk away.

Step 09

Want a softer crust? Grab some melted butter, brush it over your hot bread and sprinkle a tiny bit of sea salt on top for extra yumminess.

Notes

  1. Don't worry if you lack a thermometer. The water should just feel warm on your wrist, similar to baby bath water. Too hot water will kill your yeast.
  2. You can swap the olive oil for any plain cooking oil you've got in your pantry.
  3. Regular all-purpose flour works fine if you can't find bread flour.
  4. You really need that cast iron pan for the right crusty outside texture.
  5. Adding butter at the end isn't necessary but makes for a nicer, softer outside crust.

Tools You'll Need

  • Cast iron skillet.
  • Stand mixer with dough hook.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten.
  • Yeast.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 165
  • Total Fat: 3 g
  • Total Carbohydrate: 30 g
  • Protein: 5 g