No-Knead Skillet Bread

Making bread used to be normal in virtually every household in America.  In fact, it was commonly made every day!  Sadly, not as many bake their own bread anymore (though, that has improved over the last year because of the Covid-19 pandemic).  The primary reason I hear as to WHY freshly baked bread isn't the go-to?  The time and work involved...after all, making bread can be a chore.

Today, however, is going to change your life.  I have a recipe for scrumptious, freshly-baked bread that doesn't involve as much work, but delivers ALL the flavor!!  With only 5 simple ingredients, this bread will make you forget about store-bought bread completely.  All you need is 2 bowls, 1 large skillet, an oven, and a little patience (and that's only for the rise time)! Extra notes for variations (and even a short Q & A) are included at end of recipe.

No-Knead Skillet Bread

2 cups warm water (about 105 degrees...feels warm on the wrist)

2 1/2 tsp instant yeast, or 1 small packet instant yeast (I buy my yeast by the jar)

3 1/2 cups all-purpose flour

1 tsp salt (or to taste...drop to 1/2 tsp if watching salt intake)

2 cups shredded cheddar cheese


Directions

In a large bowl, mix the warm water and yeast, stirring thoroughly.  Set aside.

In a separate bowl, mix the flour, salt and cheese until well combined.  Pour half the flour mixture into the larger bowl with the water/yeast mix.  Stir to combine, then add the remaining flour mixture and continue mixing.  Dough will be stiff, but keep going until they are well mixed together.  Cover with a damp towel, and allow to rise for 1 hour (or until doubled in size).  If you have a "proofing" feature on your stove, use that for 1 hour (will keep the temp steadier so that rising is more complete).

Generously oil a 10" oven-safe skillet (I love using my cast iron skillet for this), bottom AND sides.  Using a spatula to loosen the sides, put all of the dough into the skillet and spread out a bit so that it's fairly evenly filled.  Cover the skillet with the damp towel, and allow to rise again, about 30 minutes (or until the dough fully fills the skillet).

Preheat oven during last 15 minutes of second rise time to 450 degrees.  Place skillet in oven, and bake for 30-45 minutes (until it's a beautiful golden brown).  Remove, and allow to cool for about 15 minutes, then remove the bread from the skillet and let it cool completely (NOTE - we've never been able to cool a complete loaf...we ALWAYS slice a few pieces while it's still warm, slather on some butter, and enjoy that first slice of heaven).


NOTES

1) I used a 10" cast iron skillet to make mine.  If you use a smaller pan, the bread loaf will come out larger, and may require an additional 10 minutes of cooking time.  If using a larger pan, it will come out much thinner, so you may need to reduce baking time by 8-10 minutes to prevent the bottom from burning.

2) You CAN make this bread without the cheese for a plain loaf.  You can also get creative and add different ingredients to your bread.  Spices, garlic, onions, hot peppers, or even dried fruit are just a few examples of changes you can make (with stronger flavors, like hot peppers, go sparingly until you know how strongly they'll come through).

3) ALWAYS check the expiration date on your yeast, even when you're buying it from the store. You have to remember that yeast is a LIVING organism. Expired yeast is the leading cause of baking failures, and even yeast at a store could be past it's useful life.  If within 1 month of expiring, dispose of it and get fresh for best results.  Once purchased, and especially after it's opened, store yeast in the refrigerator for longest life (just make sure you bring it to room temp before using...cold yeast won't rise, no matter what you do).


Q & A

1) Why is my bread chewy?  Usually, this is caused by low gluten formation or low-protein flour.  That's part of why the rising time is essential...it allows the gluten (which is part of the rise) to form properly, ensuring a fluffy loaf.  If, despite using the correct rising times, you still have issues, try switching flour brands (my personal favorite flour for making this is King Arthur All-Purpose).

2) Why is my bread dense?  This typically happens if you use too MUCH flour.  This dough is supposed to be STICKY, so don't add additional flour above what the recipe calls for.  I also do NOT recommend trying to "double" the recipe...if you are wanting 2 loaves, make them separately for best results.

3) I don't have a cast iron skillet, so what should I use?  You can use an oven-safe Dutch oven (4-5 quart) lined with parchment paper.  A 4 quart (minimum) soup pot will also work (oven-safe, of course, and lined with parchment paper).

4) How do I know when my bread is done baking?  Well, traditionalists say to "thump the bottom".  Remove the bread from the skillet, turn over, and give it a good thump with your fingers (don't worry...the bread won't "ooze" or "collapse" at this point...you'll know when it's cooked well enough for this).  If you prefer to use a thermometer, the internal temp should be roughly 200 degrees.


That's it, folks.  A simple slice of old-fashioned life, made modern for today's busy cook.  ENJOY!!