No-Knead Skillet Bread
A staple in the Farmhouse Kitchen!
Ingredients
- 13 oz warm water
- 1 1/4 teaspoon instant yeast
- 1 1/2 teaspoon salt
- 3 1/2 cups bread flour
Instructions
- Pour 2-3 oz warm water (warm, not hot) with your yeast in a small bowl and let sit for 5-7 minutes until the yeast foams.
- Add the flour and salt into a large mixing bowl.
- Add your activated yeast and the rest of the warm water to the flour mixture.
- Mix until flour is incorporated. Let this rest for at least 25 minutes. (You can let it rest longer if you have the time.)
- De-gas the dough by stirring with the backside of a spatula or wooden spoon. Only stir max 4 times.
- Lightly spray your pan with oil and put your dough into the greased pan.
- Let this rest for another 25-45 minutes.
- Bake in a preheated 400 degree oven for about 30-35 minutes or until the bread is golden brown,
- Ideally, let your bread cool for an hour before cutting.
Notes
This recipe is a standard in our classes and demonstrations because it moves along quickly without a lot of proofing or kneading. It rests enough to activate the gluten but still allows us to get a loaf out of the oven within class time.