Easy skillet bread recipe! This simple recipe takes just 6 pantry staple ingredients and makes a loaf of light and fluffy bread.
Whether you’re intimidated by yeast and looking for a good beginner recipe or just looking for an easy recipe, this is the recipe for you!
This simple skillet bread recipe only takes about 90 minutes total, and it’s made with 6 basic ingredients. The hands-on time for this recipe is minimal, and most of the time is just rising or baking time.
And the recipe makes delicious, fluffy white bread. I serve this as a table bread and just serve it right out of the skillet at dinner.
“Easy and delicious! The texture is very soft and tender!” – Pat
Ingredient notes and substitutions
- Water: If you don’t have a thermometer, feel the water. It should feel a little warmer than bath water but shouldn’t feel uncomfortably warm. If it’s too hot for you, it will be too hot and could kill the yeast.
- Oil: I like to use olive oil in this recipe. Another neutral oil should work in place of the olive oil.
- Flour: All-purpose flour will also work in this recipe. You may find that you need to adjust the amount of flour, and that’s ok! Just go by feel to avoid adding too much flour.
How to make skillet bread
Step 1: In the bowl of a stand mixer fitted with the dough hook, stir the water, honey, and yeast together. Let mixture sit for 5-10 minutes, or until foamy.
Step 2: Add part of the flour, olive oil, and salt. Knead on low, continuing to add flour 1/4 cup at a time until it forms a soft, smooth dough that clears the sides of the bowl.
Step 3: Once it forms the dough, continue to knead for 5 minutes on low.
Step 4: Cover and let rise for 30 minutes.
Step 5: Form the dough into a tight ball and place in a cast iron skillet. Cover and let rest for 30 minutes.
Step 6: Just before you place the bread in the oven cut two slits width-wise and one lengthwise.
Step 7: Bake. The bread will brown quickly toward the end of the baking time, so keep an eye on it.
Recipe Tips!
- Cast iron skillet: I’ve only used a cast iron skillet to bake this bread.
- Skillet prep: Feel free to lightly coat your cast iron skillet with a little oil. I don’t recommend using nonstick spray as it can damage a cast iron skillet.
- After baking: I lightly brush the outside of the bread with butter and lightly sprinkle it with sea salt. It’s optional, but the butter does help to keep the crust soft.
How to serve this bread
Since this bread is soft and fluffy, it’s great spread with butter or honey butter. Though it isn’t crusty, this bread is also delicious dipped in olive oil and balsamic vinegar.
Storage
Store any leftover bread in an airtight container at room temperature. The bread will keep for 2-3 days when properly stored.
More easy homemade bread recipes!
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Skillet Bread
Equipment
- cast iron skillet
Ingredients
- 1 ½ cups warm water 105–115 degrees
- 2 tablespoons honey
- 2 ¼ teaspoons active dry yeast
- 2 tablespoons olive oil
- 3 ½ – 4 cups bread flour
- 1 ½ teaspoons salt
Instructions
- In the bowl of a stand mixer fitted with the dough hook, stir the water, honey, and yeast together.
- Let mixture sit for 5-10 minutes, or until foamy.
- Add 2 ½ cups of flour, olive oil, and salt.
- Knead on low, continuing to add flour 1/4 cup at a time until it forms a soft, smooth dough that clears the sides of the bowl.
- Once it forms the dough, continue to knead for 5 minutes on low.
- Cover and let rise for 30 minutes.
- Form the dough into a tight ball and place in a cast iron skillet. I use a 12" skillet.
- Cover and let rest for 30 minutes.
- Toward the end of the second rising time, set your oven rack to the lower middle position and preheat oven to 400F.
- Just before you place the bread in the oven cut two slits width-wise and one lengthwise.
- Bake for 12-20 minutes. The bread will brown quickly toward the end of the baking time, so keep an eye on it.
- OPTIONAL: I brush a little melted butter over the baked bread and sprinkle sea salt on top.
Video
Notes
- Water: If you don’t have a thermometer, feel the water. It should feel a little warmer than bath water but shouldn’t feel uncomfortably warm. If it’s too hot for you, it will be too hot and could kill the yeast.
- Oil: I like to use olive oil in this recipe. Another neutral oil should work in place of the olive oil.
- Flour: All-purpose flour will also work in this recipe.
- Cast iron skillet: I’ve only used a cast iron skillet to bake this bread.
- After baking: I lightly brush the outside of the bread with butter and lightly sprinkle it with sea salt. It’s optional, but the butter does help to keep the crust soft.
- Nutrition values are estimates.
Nutrition
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Originally published 4/21/2020.
Reader Interactions
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Comments & Reviews
Donna Stanfield says
I followed the recipe to the T and my bread is gummy in the middle.
Kate says
Hi! If the bread was still gummy, then the bread probably needed to bake for longer.
Cathy says
Making it right now with a side of Irish stew. I do have a caste iron skillet. Can I try a hot air oven?
Kate says
Hi! Is a hot air oven the same thing as a convection oven?
Eric says
Looking forward to trying this bread! Can I substitute semolina flour either entirely or partially?
Kate says
Hi! I’ve made this bread with part whole wheat flour and part oats, but I haven’t tried using semolina flour to say for certain. If you give it a try, I’d love to hear how it turns out!
Lisa says
I don’t have a stand mixer do you alternate method
Kate says
You can mix the dough by hand. I recommend adding about 3-4 minutes to the kneading time if doing it by hand.
Jennifer says
I am not a bread maker but this is so easy and so good. I made it for Thanksgiving and everyone loved it. Have you ever made it with whole wheat flour?
Kate says
Thank you! I’m so glad that it was a hit! I’ve made this recipe with half bread flour and half whole wheat flour, and it worked well.
John Greenler says
Good Day,
I will be making this bread but have a question on the X1, 2, 3 recipe options. I know it may be an obvious answer but need to make sure before I make the recipe. If I make the X2 or X3 recipes do I divide the dough by half or thirds respectively? Or am I going to just get a much larger single loaf? The question may sound silly but there is no mention in the instructions on what to do. Appreciate your time
Kate says
Hi! It’s not a silly question, and I would rather people ask questions if they have them. If you’re going to make a 2x or 3x batch, you’ll need to divide the dough into into either 2 or 3 pieces.
The 1x, 2x, 3x amounts are automatically calculated to provide easy scaling for my recipes. Unfortunately, I don’t have a way to give directions for timing, pan size, etc., that would need to go along with providing directions for scaling the recipe, and when I do provide that, it’s in the tips above the recipe. Also, I’ve found that when I provide more information in the recipe, people tend to miss steps, so I try to keep the directions as straightforward as possible. Please let me know if you have any other questions.
Kathryn Farnham says
How long would this last at room temp? Was making it today and wondering if by Saturday would be good for French toast
Kate says
It’s best eaten within 2-3 days.
Julie says
Recipe looks easy and I am excited to try it, but I am gluten free. Can I use Gluten Free 1:1 flour in place of regular flour in this recipe?
Kate says
I haven’t tried using 1:1 flour in this recipe. I’ve had really good luck subbing it in cookie and muffin recipes, but I’m not sure how it would work in this recipe.
Lou Ann Kidd says
I just made this and I promise,this is the best tasting bread I have ever made!
Kate says
Thank you!
Steph says
How long does it neee to cool before slicing ??
Kate says
It will slice better once it’s at room temperature. You can cut it while it’s still warm if you prefer warm bread, but the bread will compact and won’t cut as nicely.
Sarah Freeman says
I love this bread!! I was always intimidated about using yeast but not now. I started with the black iron skillet. I also use a bread pan and both work great. My husband slices and butters it then broil it. It makes the best toast. Thank you for a wonderful recipe.
Kate says
Thank you so much! I’m so glad that you’re enjoying the bread!
Joy M says
I’m a practicing bread maker to avoid the ills of store breads. Your recipe is simple and perfect. I added spices and herbs and have a tasty ,attractive and nutritious outcome . I’ll be a frequent user. I pray other amateurs like me will find you. Blessings.
Kate says
Thank you so much! I’m glad to hear that!
Pat says
The best biscuits I have ever made, says my husband! A keeper recipe for sure!
Kate says
Thank you!
Chris says
Very easy to follow recipe. I use AP flour & it’s perfect every time. I’ve made it with 1 Tbsp of herbs mixed in as well . Always delicious.
Ouell Lee says
Great recipe. Turned out perfect!
Kate says
Thank you!
Jayne says
Just made this today and added sun dried tomato to the dough. It came out exactly as pictures and everyone loved it. The bread was very light and soft. This is my new go to recipe for bread!
Kate says
Thank you! That sounds like a delicious addition!
Celeste says
This was great and easier than I expected! It definitely needed a lot of flour and more mixing in my case, but I think I was used to cookies and how you shouldn’t overmix them so I got nervous. I’ve never made bread before. I used all purpose flour and used a regular square pan lined with foil and it still turned out great
Kate says
I’m glad that it worked out well for you!
James Peter Duffy says
I made it with all purpose flour it turned out great.
Kate says
Thanks! I’m glad to hear that!
Bill says
Best bread I’ve ever made! Followed directions exactly.
Kate says
Thank you!
Pat Smothers says
Easy and delicious! The texture is very soft and tender!
Kate says
Thank you!