Description
This Skillet Bread Recipe yields a soft, golden brown, and delicious loaf perfect for any meal. Made with simple ingredients like yeast, flour, honey, and butter, it is baked in a cast iron skillet to create a rustic crust while keeping the inside tender and fluffy. Ideal for beginners and bread enthusiasts alike, this bread pairs wonderfully with butter, honey, or your favorite spreads.
Ingredients
Scale
Wet Ingredients
- 1½ cups water (342 grams, warm 105-110°F)
- 2 tablespoons unsalted butter (28 grams, melted and cooled)
- 1 tablespoon honey (22 grams)
Dry Ingredients
- 2 tablespoons granulated sugar (25 grams)
- 2½ teaspoons active dry yeast (7 grams, 1 envelope)
- 1 teaspoon kosher salt (3 grams)
- 3½ cups all-purpose flour (420 grams, plus more as needed)
Instructions
- Activate the yeast: Whisk the warm water and sugar together in the bowl of a stand mixer or a regular bowl if kneading by hand. Sprinkle the yeast on top and let it bloom for 5 minutes until foamy.
- Combine ingredients: Stir in the melted butter, honey, and kosher salt. Gradually add 3½ cups of all-purpose flour while mixing.
- Knead the dough: Knead the dough using a stand mixer fitted with a dough hook for 5-6 minutes, adding a little flour if the dough sticks to the sides—avoid adding too much flour to keep the bread tender. If kneading by hand, knead for 8-10 minutes, dusting lightly with flour when sticky. The dough should feel tacky but not wet.
- First rise: Shape the dough into a ball and place it into a large bowl. Cover with plastic wrap and let it rise at room temperature for about 2 hours, or until it has doubled in size.
- Prepare for baking: Preheat your oven to 400°F (204°C). Spray an 8-inch cast iron skillet with nonstick spray and set aside. Flour a clean surface and turn the risen dough out onto it. Knead it a few times, then tuck the ends inward and form it into a tight ball.
- Shape in skillet: Place the dough ball into the prepared skillet. Gently press it out to fill the pan and use a very sharp knife to score the top with your preferred design to help vent steam during baking.
- Bake: Bake the dough in the preheated oven for 20-25 minutes or until the top is a deep golden brown, indicating it is cooked through.
- Cool and serve: Let the bread rest in the skillet for at least 15 minutes before slicing. Serve warm or at room temperature with butter and honey if desired.
Notes
- The dough temperature is key; ensure water is warm but not hot to properly activate yeast.
- Use a sharp knife to score the dough to prevent tearing and enhance the bread’s appearance.
- Cast iron skillet helps create an even crust and retains heat well during baking.
- Allowing the bread to cool before slicing prevents a gummy texture inside.
- Store leftover bread wrapped in plastic at room temperature for up to 3 days or freeze slices for longer storage.
