Skillet Bread (Print Version)

# 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:

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.
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.
03 - Continue to knead the dough on low speed for another 5 minutes until it becomes elastic and smooth.
04 - Cover the bowl with a clean cloth and let the dough rise in a warm place for 30 minutes until doubled in size.
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.
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).
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.
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.
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:

01 - 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.
02 - This recipe uses olive oil, but other neutral oils can work just as well.
03 - All-purpose flour is an acceptable substitute for bread flour if needed.
04 - The cast iron skillet is essential for achieving the ideal crust texture.
05 - Brushing the finished bread with butter is optional but helps keep the crust soft.

Back