Rustic Bread Baked in a Cast Iron Skillet
Most no knead bread recipes require a covered Dutch oven pan for baking. Not this one. You can make a delicious loaf of rustic bread baked in a cast iron skillet without any special tools, ingredients, or equipment.
A loaf of crusty bread is a masterpiece. Unfortunately, it’s also a difficult item to purchase when your family lives with food allergies. Local bakeries aren’t a safe option for our family due to cross
Luckily, I love to bake bread. I find it relaxing to knead the dough and I always feel a sense of baker’s pride when I bring a beautiful loaf to our dinner table. This summer, I’ve moved my bread baking to the grill in Penny Lane’s back yard. The loaves have been delicious and the farmhouse is much cooler since the baking has moved outdoors.
I usually bake my loaves in a cast iron Dutch oven whether I am baking in the oven or on the grill. I do this so often that I have a Dutch oven specifically for that purpose. It gets a lot of use here at the farmhouse.
A few months ago, I was asked an interesting question by a reader. She wondered if a loaf of our Rustic Dutch Oven Bread could be baked in a cast iron skillet. She didn’t have a Dutch oven and was just beginning her journey to master a delicious loaf of bread for her family. She wanted to attempt to bake these loaves without investing in a Dutch oven.
Her question was an interesting one and I love a recipe experiment. So, I set out to determine if a loaf could be baked successfully in an open cast iron skillet. I couldn’t wait to adapt the recipe and see if we could make these loaves in a completely new manner.
I set out to use the same recipe for Rustic Dutch Oven Bread that I bake in the oven and on the grill in that vessel. I made a few small changes to the way I handled the kneaded dough and to the baking method in order to better suit baking it in an open skillet.
Instead of using a sheet of parchment paper as I do when baking in a Dutch oven, I decided to omit the paper when using the skillet. I was afraid that the paper would ignite when baking in the hot oven or over the open flame of the grill. Instead, I chose to brush a thin coating of my Baking Pan Release Spread on the bottom and sides of a cold skillet before adding the kneaded dough to the pan for the 30 minute rest period.
I chose to use a cold skillet rather than preheating it as I often do with the Dutch oven when baking in the oven. I didn’t want to move the dough more than once and proceeding without a sheet of parchment to aid in the movement of the dough demanded the placement of the dough directly into the room temperature skillet.
Once the dough had rested in the prepared skillet for around 30 minutes, I transferred it to the oven or grill. In both cases, I baked the loaf for 30 minutes. The top surface was brown, firm, and crusty. I allowed the loaf to cool in the skillet for a few minutes and then moved it to a serving board when it was cool enough to handle.
The skillet baked loaf is just as delicious as those baked in a Dutch oven. The open skillet baked loaf was finished in 10 fewer minutes as the same loaf baked in a covered Dutch oven. It was slightly less chewy with regard to texture, but no less delicious. The crust is crisp and thin, just as I had hoped. The crumb (interior) is soft and airy, perfect for slathering with plenty of butter.
If you’ve wanted to bake delicious loaves for your family table, but have been hesitant due to the lack of a Dutch oven, I hope that you will give this version a try. This recipe can be made in a
This recipe is a simplified version of our original recipe and can be successfully created in very little time without expensive equipment or past bread baking knowledge. It’s the ideal bread recipe for someone who has never attempted to bake a loaf of bread. I hope that its simplicity and will entice you to bake these loaves right along with me!
Recipe Notes:
I have included three size versions of this recipe. The extra-large loaf is ideal for 4-6 people. The large loaf is sized for 3-4 people, and the smaller half loaf is the perfect size for one or two people to share or for a meal that needs just a bit of bread to round it out. Those smaller loaves also freeze beautifully and can be allowed to thaw at room temperature and then warmed up in a hot oven or grill for a few minutes.
Once you’ve mastered baking your homemade bread, you’ll need to learn all about the best way to store it. Different types of bread benefit from different storage methods. You can learn all about them by reading The Best Way to Store Fresh Bread. Don’t allow any leftovers from these loaves to go to waste. I like to cut them into cubes and store them in a large freezer bag. When I want to make French Toast, Panzanella, or bread crumbs, I simply lay the frozen cubes in a single layer on a sheet pan and allow it to thaw before proceeding with the recipe.
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Rustic Cast Iron Skillet Bread – Extra-Large Loaf
I like to use my Baking Pan Release Spread when baking this recipe. If you don’t have it in your pantry, you can use a light coating of your favorite baking pan spray or neutral-flavored cooking oil.
Ingredients
- 2 cups warm water
- 1 Tablespoon honey
- 1 Tablespoon active dry yeast
- 2 Âľ cups bread flour
- 1 ÂĽ cup wheat flour
- 1 ÂĽ teaspoon kosher salt
Instructions
- In a large bowl, combine the warm water and honey. Sprinkle the yeast on top and allow it to proof for a few minutes as you measure the remaining ingredients. Add the flour and salt to the bowl and stir until it is fully incorporated.
- Cover the bowl with a lid, clean kitchen towel, or piece of plastic wrap. Set the bowl in the refrigerator and allow it to rest for 2-4 hours. A longer proof in the refrigerator leads to a better tasting loaf. Two hours should be sufficient if the water was warm to the touch and the yeast was allowed to proof before adding the dry ingredients. You will know that the dough is ready to shape when it has risen slightly and has visible bubbles on the surface.
- Brush the bottom surface and sides of your cast iron skillet with Baking Pan Release Spread or add a light coating of cooking spray or neutral tasting oil.
- Remove the dough from the refrigerator. Sprinkle flour on a clean work surface. Remove the dough to the floured surface. The dough will be very sticky at first. Knead and turn the dough, shaping it into a ball as you go. Turn the dough a quarter turn with each kneading motion. Add more flour if necessary. The dough will quickly take shape and begin to lose its sticky texture. I usually knead it about 30 turns.
- Place the ball of dough in the middle of the prepared skillet. You can use a sharp knife to score the top of the loaf if you wish. Scoring the loaf will create a beautiful pattern on the baked loaf, but it isn't necessary to bake a delicious and beautiful loaf. Allow the dough to rest for around 30 minutes
- While the bread is resting, prepare your oven or grill for baking by preheating to 420-425 degrees Fahrenheit.
- When the 30 minutes have elapsed and your oven or grill is holding temperature, transfer the skillet to the preheated oven/grill. Set a timer for 30 minutes.
- Unlike an oven, grills can vary in heat during the cooking period. So, when I am baking these loaves on the grill, I usually check the temperature by glancing at our grill’s thermometer every ten minutes or so. If your grill runs a bit hotter than you would like, open the lid, adjust the heat down slightly, and consider baking your loaf for a few minutes less if necessary. It will all come out delicious in the end, I promise.
- When 30 minutes have passed, the loaf should be brown and the top surface should be crisp. Carefully remove the hot skillet from the oven or grill and transfer to a safe place to cool for 5-10 minutes.
- Transfer the loaf from the skillet to a serving board or platter. Serve and enjoy every last bite with plenty of butter!
Notes
Rustic Cast Iron Skillet Bread –Large Loaf
Ingredients
- 1 ½ cups warm water
- 2 teaspoons honey
- 2 ÂĽ teaspoons (1 package) active dry yeast
- 2 cups bread flour
- 1 cup wheat flour
- 1 teaspoon kosher salt
Instructions
- In a large bowl, combine the warm water and honey. Sprinkle the yeast on top and allow it to proof for a few minutes as you measure the remaining ingredients. Add the flour and salt to the bowl and stir until it is fully incorporated.
- Cover the bowl with a lid, clean kitchen towel, or piece of plastic wrap. Set the bowl in the refrigerator and allow it to rest for 2-4 hours. A longer proof in the refrigerator leads to a better tasting loaf. Two hours should be sufficient if the water was warm to the touch and the yeast was allowed to proof before adding the dry ingredients. You will know that the dough is ready to shape when it has risen slightly and has visible bubbles on the surface.
- Brush the bottom surface and sides of your cast iron skillet with Baking Pan Release Spread or add a light coating of cooking spray or neutral tasting oil.
- Remove the dough from the refrigerator. Sprinkle flour on a clean work surface. Remove the dough to the floured surface. The dough will be very sticky at first. Knead and turn the dough, shaping it into a ball as you go. Turn the dough a quarter turn with each kneading motion. Add more flour if necessary. The dough will quickly take shape and begin to lose its sticky texture. I usually knead it about 30 turns.
- Place the ball of dough in the middle of the prepared skillet. You can use a sharp knife to score the top of the loaf if you wish. Scoring the loaf will create a beautiful pattern on the baked loaf, but it isn't necessary to bake a delicious and beautiful loaf. Allow the dough to rest for around 30 minutes
- While the bread is resting, prepare your oven or grill for baking by preheating to 420-425 degrees Fahrenheit.
- When the 30 minutes have elapsed and your oven or grill is holding temperature, transfer the skillet to the preheated oven/grill. Set a timer for 30 minutes.
- Unlike an oven, grills can vary in heat during the cooking period. So, when I am baking these loaves on the grill, I usually check the temperature by glancing at our grill’s thermometer every ten minutes or so. If your grill runs a bit hotter than you would like, open the lid, adjust the heat down slightly, and consider baking your loaf for a few minutes less if necessary. It will all come out delicious in the end, I promise.
- When 30 minutes have passed, the loaf should be brown and the top surface should be crisp. Carefully remove the hot skillet from the oven or grill and transfer to a safe place to cool for 5-10 minutes.
- Transfer the loaf from the skillet to a serving board or platter. Serve and enjoy every last bite with plenty of butter!
Notes
Rustic Cast Iron Skillet Bread –Half Loaf
Ingredients
- Âľ cup warm water
- 1 teaspoons honey
- 1 1/8 teaspoons (one half packet) active dry yeast
- 1 cups bread flour
- ½ cup wheat flour
- ½ teaspoon kosher salt
Instructions
- In a large bowl, combine the warm water and honey. Sprinkle the yeast on top and allow it to proof for a few minutes as you measure the remaining ingredients. Add the flour and salt to the bowl and stir until it is fully incorporated.
- Cover the bowl with a lid, clean kitchen towel, or piece of plastic wrap. Set the bowl in the refrigerator and allow it to rest for 2-4 hours. A longer proof in the refrigerator leads to a better tasting loaf. Two hours should be sufficient if the water was warm to the touch and the yeast was allowed to proof before adding the dry ingredients. You will know that the dough is ready to shape when it has risen slightly and has visible bubbles on the surface.
- Brush the bottom surface and sides of your cast iron skillet with Baking Pan Release Spread or add a light coating of cooking spray or neutral tasting oil.
- Remove the dough from the refrigerator. Sprinkle flour on a clean work surface. Remove the dough to the floured surface. The dough will be very sticky at first. Knead and turn the dough, shaping it into a ball as you go. Turn the dough a quarter turn with each kneading motion. Add more flour if necessary. The dough will quickly take shape and begin to lose its sticky texture. I usually knead it about 30 turns.
- Place the ball of dough in the middle of the prepared skillet. You can use a sharp knife to score the top of the loaf if you wish. Scoring the loaf will create a beautiful pattern on the baked loaf, but it isn't necessary to bake a delicious and beautiful loaf. Allow the dough to rest for around 30 minutes
- While the bread is resting, prepare your oven or grill for baking by preheating to 420-425 degrees Fahrenheit.
- When the 30 minutes have elapsed and your oven or grill is holding temperature, transfer the skillet to the preheated oven/grill. Set a timer for 30 minutes.
- Unlike an oven, grills can vary in heat during the cooking period. So, when I am baking these loaves on the grill, I usually check the temperature by glancing at our grill’s thermometer every ten minutes or so. If your grill runs a bit hotter than you would like, open the lid, adjust the heat down slightly, and consider baking your loaf for a few minutes less if necessary. It will all come out delicious in the end, I promise.
- When 30 minutes have passed, the loaf should be brown and the top surface should be crisp. Carefully remove the hot skillet from the oven or grill and transfer to a safe place to cool for 5-10 minutes.
- Transfer the loaf from the skillet to a serving board or platter. Serve and enjoy every last bite with plenty of butter!
Could I make this recipe with AP flour only?
Absolutely! Bread flour tends to be a little easier to work with and I add a little whole wheat flour simply because I mill my own, but All-purpose is perfectly fine. The loaf will look beautiful and taste just as delicious!
Easy and yummy. However, my breads a little doughy inside. Any idea what I did wrong?
Often the bread can seem a little doughy while it is still warm. As it cools down, it will firm up for you as the heat that builds up inside dissipates. If that doesn’t improve, let me know and we’ll work together to make the next loaf even better.
is honey required? My wife is a vegan,,,, any substitues?
You can easily substitute an equal amount of sugar or agave if you prefer. Or, you can completely omit it from the recipe. Happy baking!
This was the easiest bread recipe I have EVER made and SO TASTY !!!!! I used all purpose flour in place of the bread flour and whole wheat flour and it still turned out amazing 🙂
I am so glad that you enjoyed it! I hope that you will keep making delicious loaves.
Been looking for a good recipe as this for too long. Anxious to test drive it. Lazziez le bon temps rouler!
I can’t wait to hear what you think of it. Happy baking!
I made this bread today on the bbq, and it was fantastic! I’ve pinned this and will definitely make it again!
Thanks for sharing this recipe.
Jeff
I am so glad that you made it and enjoyed it. Thanks for your lovely comment. It made my day.
I made this today to go with my homemade spaghetti, meatballs and gravy. I was very good! Thank you for the recipe.
One question: my loaf was a bit dense. Was this because I may not have kneaded it enough? I was afraid to over knead it. And the crust was awesome!!!
Thank you again and love your website 🙂
I am so glad that you enjoyed it! You shouldn’t be afraid to overknead this sort of bread. More kneading will help to strengthen the gluten strands and help give it more structure to support a good rise.
A dense loaf can result from overproofing. I have made many of those. If the loaf proofs/rises for an extended time especially in a warm kitchen, it will rise and then fall a bit. When it falls, the resulting loaf doesn’t get as much oven spring to create that airy interior.
I hope that you’ll give it a try again and that your next loaf will bake up just the way you like it!
I made this bread yesterday and it was awesome! I plan on making this regularly. I am new to bread baking and am curious if you can use the same recipe but let it rise on the counter instead of the refrigerator? I will probably always use the refrigerator but ask in case of a power outage.
Thank you for sharing this!
I am so glad that you enjoyed it! Yes, you can absolutely let it rise at room temperature. It will rise a bit faster, so it won’t take nearly as long. It’s a great way to make a loaf when you have less time.
Depending on the temperature in your kitchen, I would expect that you would only need an hour or so for the dough to rise. I hope that you will bake another loaf soon and that it will be just as delicious. Happy baking!
Can I bake this loaf in a Pyrex glass loaf pan? and or also, in cast iron bread loaf pan? Thanks for your time.
I would use the cast iron loaf pan. You might need to adjust the baking time slightly due to the difference in size and shape, but it will bake up much the same as it does in the skillet. The glass loaf pan might not do well at such high temperatures and glass baking vessels distribute heat much differently. I’d start with the cast iron or reduce the heat and bake in the glass loaf pan, adjusting the timing as needed.
I made this yesterday if my family of three ate the entire extra large loaf in one sitting lol they have asked me to make it regularly.
My question is, can it prove in the refrigerator for longer than 4’hours? I was wondering if I could mix it up before work in the mornings?
I am so glad that your family enjoyed this loaf as much as mine does! Yes, you can proof it longer if that fits better into your schedule. You can also proof it at room temperature in less time should you want to make a loaf without the long proof.
No matter how you choose to make it, I hope that you will keep baking it and that your family will enjoy every last crumb!
I haven’t made this yet, being that I’m still in the process of growing my starter. I see you use active yeast instead, but will the process be the same with the starter?
The process of making sourdough bread takes much more time than a recipe that uses active yeast. Starters don’t react as quickly as commercial yeast.
As you cultivate your starter, you can add the discard to this recipe with delicious results. It will add a slight tangy flavor and lend a wonderful texture to your bread. It’s a great way to use up the discard.
My go to recipe for beginning sourdough bakers is the Tartine bread recipe. It’s very thorough and makes a delicious loaf. Happy baking!
I am giving this recipe five stars even before I make it. I trust it will be. I have a question. This recipe is a yeast bread recipe. Usually, I bake sourdough bread. I do know how to convert a recipe into a sourdough type, but wanted to ask your opinion. I have nothing against yeast, I just love the taste of sourdough. I have a good supply of sourdough discard and would plan to use that, not active starter. The reason I am attracted to this recipe is this: I bought a 17” Lodge cast iron skillet. The 17” is the outer diameter. It is 14” inside diameter. I was planning to make a double recipe to be sure I have enough dough. This is where I would like your opinion. Perhaps, 1.5 times the base recipe would be adequate. Thank you for giving me your guidance.
I’m so glad that it looks good to you and that you’re going to give it a try with sourdough. I also do quite a bit of sourdough baking and often make hybrid loaves with both sourdough and yeast. Those hybrid loaves have the improved flavor and texture thanks to the discard and also rise more quickly because of the yeast.
I think that you could make the recipe in the size shown or in a 1.5 times size in your extra large skillet. As written, the bread will probably spread a bit, but would bake up just as deliciously. More dough will give you a bit more rise as the dough will begin to bake and climb up the sides of the pan. I am guessing since I haven’t tried it, but I think that your instincts to make 1.5 times the dough are good.
This dough (especially if you add sourdough discard to it) holds quite well. So, if you mix it up and feel that it is too much for your skillet, you can simply cover the unused portion and refrigerate it until you are ready to use it.
I can’t wait to hear how it bakes up for you. Happy baking!