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Hot Pan Fresh Bread

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.

Featured in Fresh-Baked Comfort.

Fatiha
Updated on Sun, 05 Jan 2025 01:25:14 GMT
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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

Make this easy Skillet Bread with just six things from your kitchen. Takes about 90 minutes start to finish, but most of that's waiting time. Comes out light and soft - perfect with dinner. Even folks new to baking bread can make this one!

Why Make This Bread

Don't worry if you've never made bread before - this one's hard to mess up. Quick to put together and works with any meal. Dip it in soup, spread butter on it, or use it for olive oil and vinegar. Smells like a bakery when it's cooking.

What You Need

  • Warm Water: Like bath water - not too hot
  • Honey: Makes it brown nice
  • Yeast: Check it's fresh
  • Olive Oil: Makes it soft
  • Bread Flour: Makes it chewy
  • Salt: Just a bit for taste

How to Make It

Start the Yeast:
Mix warm water, honey, yeast in bowl. Wait 10 minutes till bubbly.
Mix Dough:
Put in flour, oil, salt. Mix till smooth. Add more flour if sticky.
Knead:
Mix 5 minutes till dough feels soft.
First Rest:
Cover bowl. Let sit 30 minutes till double big.
Shape It:
Make a ball. Put in iron skillet. Cover 30 more minutes.
Get Ready:
Heat oven to 400°. Cut lines on top of dough.
Bake:
Cook 12-20 minutes till golden. Watch close at end.
Finish:
Brush with butter while hot. Add salt if you want.

What Makes It Good

Easy bread that anyone can make. Just six things you already have. Comes out soft inside, crusty outside. Serve it right from the pan - looks nice on the table.

Making Good Dough

Mix water and yeast first - wait for bubbles. That means it's working. Add stuff slow, let mixer do the work. Dough should feel smooth, not sticky. Trust your hands - they know when it feels right.

Let It Rise Right

Give dough time to grow - makes bread light and soft. Find a warm spot in your kitchen. Cover it good while it rests. Watch it double in size. Second rise makes it even better.

Baking Tips

Cut lines on top so bread can grow. Watch close when baking - turns brown fast at end. Should sound hollow when you tap it. Butter while hot makes the top soft.

Eating and Keeping

Let cool a bit before cutting. Good with butter or oil and vinegar. Wrap tight to keep fresh three days. Toast old pieces to make them crispy again.

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

Quick Fixes

Dough too wet? Add flour bit by bit. Not rising? Spot's too cold. Browning too fast? Move pan lower in oven. Want softer crust? Cover with cloth while cooling.

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