Winter time is a great time for baking bread, and I recently found a recipe for no-knead bread baked in a cast iron skillet. I jumped at this because I love to cook with cast iron and I love to make different kinds of breads. Well, this recipe is a winner- it turned out perfect the first time I ever used it. And bread baked in a skillet is delicious!
Mixing it up is just like most yeast breads. After mixing the dough ingredients, you let it rise for 1 hour. Here, I'm gently lifting the risen dough out of the bowl to shape into a disk then place into the greased skillet.
Then I rub olive oil over the top so that it will have a nice golden brown crust as it bakes.
Once it is coated nicely, it is ready to put into the oven. Since we cook with a woodstove, it makes bread extra nice and crisp on the outside and moist on the inside.
I sprinkled fresh thyme and italian herbs on the top to give it a bit of flavor. Cut it into slices like cornbread or pie...
It's most delicious when eaten while still hot with plenty of butter on it!!! We also had it with our soup that day and it was very warm and filling. This bread was so popular that it did not last the day!
So here is the recipe, hope you will try it and enjoy the process as much as I did! I know you will enjoy the eating of it...
No Knead Skillet Bread
21/2 tsp. active dry yeast
2 cups warm water
1/2 TBS salt
4 1/3 cups all purpose flour
olive oil
fresh or dried thyme, rosemary or any italian herb of your choice.
Combine yeast and water in mixing bowl. Using a wooden spoon add 1 cup of flour and then the salt and mix until combined. Stir in the rest of flour 1 cup at a time until all incorporated. Cover with a damp dish towel and let rise for 1 hour.
Do not punch down the dough, lightly oil the bottom and sides of a 10'' skillet. Oil hands and shape the dough into a round disc like shape. Place in skillet and cover with towel and let rise for 30 more minutes. Preheat oven to 400 degrees. Gently rub oil over the top of the bread dough and then slash the dough with a knife, making an x. Sprinkle with herbs and bake for 35-40 minutes until top is well golden brown.
Hope y'all enjoy!
Blessings,
Cecilia at Homestead Blessings
No Knead Skillet Bread
21/2 tsp. active dry yeast
2 cups warm water
1/2 TBS salt
4 1/3 cups all purpose flour
olive oil
fresh or dried thyme, rosemary or any italian herb of your choice.
Combine yeast and water in mixing bowl. Using a wooden spoon add 1 cup of flour and then the salt and mix until combined. Stir in the rest of flour 1 cup at a time until all incorporated. Cover with a damp dish towel and let rise for 1 hour.
Do not punch down the dough, lightly oil the bottom and sides of a 10'' skillet. Oil hands and shape the dough into a round disc like shape. Place in skillet and cover with towel and let rise for 30 more minutes. Preheat oven to 400 degrees. Gently rub oil over the top of the bread dough and then slash the dough with a knife, making an x. Sprinkle with herbs and bake for 35-40 minutes until top is well golden brown.
Hope y'all enjoy!
Blessings,
Cecilia at Homestead Blessings
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