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.
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. Bake. The bread will brown quickly toward the end of the baking time, so keep an eye on it.
Recipe Tips!
- 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: I haven’t tested this recipe with all-purpose or another type of flour.
- 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. Though it isn’t crusty, this bread is also delicious dipped in olive oil and balsamic vinegar.
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: I haven’t tested this recipe with all-purpose or another type of flour.
- 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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Reader Interactions
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Comments & Reviews
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!