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Skillet Bread

Featured in Fresh-Baked Comfort.

Mix flour, yeast, salt and warm water till smooth. Let dough rise in oiled iron pan bout 30 minutes. Heat oven real hot, pop pan in. Bake till golden brown and crusty outside, soft inside. Brush with butter while hot. Fresh bread in one hour with hardly any work.

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Fatiha
Updated on Fri, 02 May 2025 12:23:09 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. | zestplate.com

Whip up this simple Skillet Bread using just six basic ingredients you've already got at home. It'll take around 90 minutes from start to finish, but you're mostly just waiting around. The result? A fluffy, tender loaf that goes perfectly with your meal. Even first-time bakers can nail this one!

Benefits of This Loaf

Never baked bread before? No sweat - this recipe's pretty foolproof. It comes together fast and pairs with anything you're serving. Grab a piece for soaking up soup, slather it with butter, or dunk in some olive oil and balsamic. Your kitchen will smell amazing while it bakes.

Ingredients List

  • Olive Oil: Adds tenderness to the crumb
  • Salt: For flavor enhancement
  • Bread Flour: Creates that nice chew
  • Warm Water: Should feel comfortable to touch
  • Honey: Helps with browning
  • Yeast: Must be active for success

How To Make Skillet Bread

Activate Yeast:
Combine water, honey and yeast in a container. Let sit until frothy, about 10 minutes.
Form Dough:
Add in flour, oil and salt. Stir until combined. Toss in extra flour if too tacky.
Work Dough:
Stir for 5 minutes until dough becomes elastic.
Initial Rise:
Put a towel over bowl. Wait 30 minutes until dough doubles.
Form Loaf:
Create a round ball. Transfer to cast iron pan. Wait another 30 minutes.
Prepare Oven:
Warm oven to 400°. Score bread top with knife.
Cook It:
Bake for 12-20 minutes until golden brown. Keep an eye on it toward the end.
Last Touch:
Rub with butter when hot. Sprinkle salt if desired.

Why You'll Love It

A beginner-friendly bread with just six common ingredients. The inside stays soft while the outside gets a nice crust. Bring it to the table in the skillet - it'll look great next to your dinner.

Perfecting Your Dough

Always start with the water-yeast mixture and watch for bubbles. That shows it's alive. Add ingredients gradually and let your mixer do the heavy lifting. The dough shouldn't stick to your fingers. Your hands will tell you when it feels just right.

Rising Success

Don't rush the rising times - they're what makes your bread airy and soft. Find somewhere cozy in your kitchen for the dough. Keep it wrapped up snugly during rest periods. You want it to double up. That second rise really improves the texture.

Oven Advice

Don't forget to slash the top so your bread can expand. Keep a close eye during baking since it can darken quickly at the end. Tap the bottom - a hollow sound means it's done. Brush butter on the hot crust to keep it nice and soft.

Serving and Storage

Cool it slightly before slicing. Tastes great with just butter or dipped in oil and vinegar. Store wrapped tightly for up to three days. Day-old bread works great toasted to bring back that crispness.

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. | zestplate.com

Troubleshooting

Got sticky dough? Just sprinkle in more flour gradually. Bread not puffing up? Your spot might be too cool. Turning too dark? Drop the pan to a lower rack. Want a softer exterior? Drape a kitchen towel over it while it cools.

Frequently Asked Questions

→ Got plain flour?

Works fine, bread's just softer. Mix flours if you want. Fresh flour's better. Whole wheat needs more water. Sift it if it's lumpy.

→ Yeast not bubbling?

Check water's warm not hot. Old yeast don't work good. Wait full ten minutes. Try new pack maybe. Keep yeast in cold spot.

→ No fancy mixer?

Hands work just fine. Mix then push and fold. Takes bout ten minutes. Dough gets smooth slow. Arms get good workout.

→ Heat pan first?

No need - dough rises in it. Oil pan good though. Let rise in warm spot. Pan warms up fine. Oven does the work.

→ Keeping it fresh?

Wrap tight when cool. Good two days out. Freezes real nice. Toast old pieces. Cut just what you need.

→ Bread stuck in pan?

Oil pan more next time. Run knife round edge. Flip quick while hot. Good pan helps lots. Season pan better.

→ Want crispy top?

Brush with water. Steam in oven helps. Hot oven works best. Could add ice cubes. Leave lid off pan.

→ Taking it somewhere?

Wrap while warm. Keep it flat. Use firm box. Slice there maybe. Take good butter too.

→ Making big loaf?

More time to rise. Watch it in oven. Need bigger pan. Check middle's done. Might need foil top.

→ Top too dark?

Lower the heat some. Move pan down. Cover with foil. Check early. Maybe less time.

→ Want more flavor?

Add herbs in dough. Brush top with butter. Sprinkle garlic on. Mix cheese in. Even seeds work good.

→ Dough too sticky?

Add flour slow. Wet hands help lots. Let it rest more. Oil tools first. Don't add too much flour.

Conclusion

Like this? Try flat olive bread next. Or make long crispy bread. Both use same stuff, cook different.

Skillet Bread

Fast pan bread.

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

Category: Breads & Muffins

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 loaf)

Dietary: Vegetarian, Dairy-Free

Ingredients

01 1 ½ cups warm water (105–115°F).
02 2 tablespoons honey.
03 2 ¼ teaspoons active dry yeast.
04 2 tablespoons olive oil.
05 3 ½ - 4 cups bread flour.
06 1 ½ teaspoons salt.

Instructions

Step 01

In the bowl of a stand mixer fitted with the dough hook, combine the warm water, honey, and active dry yeast. Stir gently and let this mixture sit for 5-10 minutes until it becomes frothy and aromatic.

Step 02

Add 2 ½ cups of the bread flour, olive oil, and salt to the yeast mixture. Begin kneading on low speed, gradually adding more flour 1/4 cup at a time until a soft, smooth dough forms that clears the sides of the bowl.

Step 03

Continue to knead the dough on low speed for another 5 minutes until it becomes elastic and smooth.

Step 04

Cover the bowl with a clean cloth and let the dough rise in a warm place for 30 minutes until doubled in size.

Step 05

Shape the risen dough into a tight ball and place it in a 12-inch cast iron skillet. Cover and allow it to rest again for another 30 minutes.

Step 06

Towards the end of the second rise, position your oven rack in the lower middle section and preheat your oven to 400°F (200°C).

Step 07

Just before baking, gently score the top of the dough with two slits across its width and one down its length, allowing for expansion.

Step 08

Bake the bread for 12-20 minutes, watching closely as it turns a rich golden brown. The bread will brown quickly towards the end, so keep a watchful eye.

Step 09

For an optional finishing touch, brush melted butter over the warm bread and sprinkle with a pinch of sea salt for a softer crust and extra flavor.

Notes

  1. If you don't have a thermometer for the water, aim for it to feel slightly warmer than bath water. Too hot can kill the yeast.
  2. This recipe uses olive oil, but other neutral oils can work just as well.
  3. All-purpose flour is an acceptable substitute for bread flour if needed.
  4. The cast iron skillet is essential for achieving the ideal crust texture.
  5. Brushing the finished bread with butter is optional but helps keep the crust soft.

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