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This Easy No Knead Skillet Bread is so simple and delicious made using just 6 ingredients. It’s perfect for when your craving fresh no knead bread but don’t want to wait overnight to enjoy it. I hope you enjoy!
Make This Easy No Knead Skillet Bread
I always start by gathering all of the ingredients needed in a recipe and weighing and measuring everything before I start to cook or bake. This part is really important and key in keeping everything organized.
You can find the full printable version of this recipe at the bottom of this post.
To make this recipe you will need the following ingredients:
- Warm water
- Olive oil
- Honey
- Instant yeast
- Bread flour
- Fine salt
You start by mixing the warm water with the olive oil, honey and yeast in a large mixing bowl. In a separate bowl, mix together the flour and salt.
Add the flour mixture to the yeast mixture and mix everything together. Cover the bowl with a kitchen towel and set aside to rise for 1 hour.
Oil a 10 or 12 inch cast iron skillet and transfer the dough to the skillet. Then cover it with a kitchen towel and set aside to rise for 30 minutes.
Bake the bread for 30-35 minutes until the top is golden brown. Remove from the oven and let cool in the skillet for 5-10 minutes before transferring to a cutting board to continue cooling.
Store This Easy No Knead Skillet Bread
Store any leftovers of the bread at room temperature tightly wrapped in plastic film/Ziploc bag or in an airtight container for up to 3-4 days. You can also store it in the refrigerator for up to 4-5 days.
Tips For Freezing Bread
1. The best way to preserve fresh bread is to freeze it and it can be frozen for up to 4-6 months.
2. You can freeze the bread either whole or sliced.
3. When freezing whole, wrap it tightly in a freezer bag and then defrost it in the refrigerator overnight before using.
4. When freezing sliced bread, put baking paper between the slices for easy removal. Defrost in the refrigerator.
5. Freezing bread for toast. Freeze the bread sliced with baking paper in between the slices. Then simply pop a slice of frozen bread in the toaster when you need it.
Notes & Substitutions
Bread Flour: I make this recipe using bread flour but you can also use all purpose flour instead.
Cast Iron Skillet: I use a 10 inch cast iron skillet to make this bread. You can also use other sizes or if you don’t have a cast iron skillet, you can use a Dutch oven lined with parchment paper instead.
Add Ins: Feel free to add in any add ins of choice. Such as: Nuts, seeds, raisins, cranberries, minced garlic, olives, fresh herbs, chopped onions, hot peppers, Italian seasoning, cinnamon, black pepper, cheddar cheese, parmesan, other cheeses or other add ins.
Other Recipes You Might Like
Creamy Rotisserie Chicken Salad
I hope you enjoy this easy no knead skillet bread as much as I do. And if you make it be sure to leave a comment and/or give it a rating! I’d also love to hear from you on Instagram and see pictures of what you make. So if you do, don’t forget to tag @alaingablog
Items Used In This Recipe
Products I Recommend
PrintEasy No Knead Skillet Bread
This Easy No Knead Skillet Bread is so simple and delicious made using just 6 ingredients. It’s perfect for when your craving fresh no knead bread but don’t want to wait overnight to enjoy it.
- Prep Time: 10 minutes
- Proofing: 1 hour 30 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 10 minutes
- Yield: 1 loaf 1x
Ingredients
355 ml / 1 ½ cup warm water
1 tablespoon olive oil
1 tablespoon honey
2 ¼ teaspoons instant yeast
475 gr / 3 ½ cups bread flour
(all purpose flour also works)
1 teaspoon fine sea salt
Instructions
Mix the warm water with the olive oil, honey and yeast in a large mixing bowl.
In a separate bowl, mix together the flour and salt until combined.
Add the flour mixture to the yeast mixture and mix everything together until well combined.
Cover the bowl with a kitchen towel and set aside to rise for 1 hour or until doubled in size.
Oil a 10 or 12 inch cast iron skillet and transfer the dough to the skillet.
Cover with a kitchen towel and set aside to rise for 30 minutes.
Meanwhile, preheat your oven to 200C / 400F.
You can drizzle a little olive oil over the top of the dough and sprinkle with more salt. Bake the bread for 30-35 minutes until the top is golden brown.
If the bread starts to get too dark too quickly, I like to put aluminum foil over the top of it for the last 10-15 minutes of the baking time.
Remove from the oven and let cool in the skillet for 5-10 minutes before transferring to a cutting board to continue cooling.
Once cooled, slice and serve!
