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
Edd G says
So I have been making this for months and love it. I sent my daughter the recipe and it seems a bit different, especially the oven temp. (385 to 400). Why did the recipe change?
Kate says
Hi! I’m sorry for the confusion, but I haven’t made any changes to the recipe.
Kim Parker says
Can you use instant yeast?
Kate says
You can! You’ll just use an equal amount of instant yeast.
Glenn says
I don’t own any cast iron pans, but I do have some nice heavy bottom stainless steel pans. Do you think they would do the job?
Kate says
Unfortunately, I haven’t tried using other types of pans to bake the bread to say for certain. If you try it, I’d love to hear how it turns out!
Kris says
I’ve made this recipe three times so far, once with half white/half white whole wheat flour, the second time with whole wheat only, and third with white flour only. Definitely a fluffier bread with the white flour, but it came out so delicious all three times. This is my first bread recipe ever and it does not disappoint!!
Kate says
I’m so glad! Thank you for sharing your notes!
Monna says
Do you grease your cast iron before baking?
Kate says
I don’t grease my cast iron because I have older, well-seasoned cast iron. You can coat your cast iron skillet with a light coat of oil if you think the bread may stick.
Monna says
Thank you, I did use a very light coat of olive oil I rubbed into the cast iron pan with a paper towel. I never really knew what to do with this pan so I am glad for this no fail recipe!
This is a delicious, great, easy way to make bread. Thanks so much for sharing!
Kate says
Thank you so much!
Christina N Reville says
I’m new to cooking but what could I add to make this a garlic bread or maybe a cheesy garlic bread?
Kate says
Hi! You could try to mix in minced garlic, garlic powder, or a combination of the two to make it garlic bread.
Rob Bowen says
I’m making this bread today for the 3rd time in a month … it’s fluffy and so delicious ! First time was in a 12″ skillet … perfect. Second time was on an iron Toa …. spread out a bit but still delicious. Thanks for the great recipe !
Kate says
Thank you so much!
Kaye says
My cast iron skillet is 10.25 inches will this be too small? I also have a 7 at cast iron Dutch oven. Thanks.
Kate says
I haven’t tried it to say for certain, but my concern with the 10 inch skillet would be that the bread will be taller and may not bake through as well.
Catherine Adams says
I just made this in a 10 in cast iron, turned out great! Love this recipe, it is now my favorite!
Kate says
I’m so glad that it worked out well for you!
janine sot says
We were snowed in two days ago, I made this bread and it was fantastic. Not only is the bread delicious, the kitchen smells amazing. Next I’m going to add the fresh herbs. Great recipe and thank you.
Kate says
Thank you! I’m glad that you liked it! Thanks for commenting, and stay warm!
Sahana says
Looks delicious😋😋
Kate says
Thank you!
Mia says
Amazing first bread recipe that turned out good.Not just good but Great doesn’t need any changes.!! Perfect.All l could think about was eating my yummy bread. Only problem is..it was gone next morning lol.Love it thanks :)
(do u have by any chance Italian buns recipe? I tried one today and it wasn’t good.Made me so sad lol.!
Kate says
I’m so glad that you liked it! Unfortunately, I don’t have one right now.
Meg says
Do you pre heat the skillet? If so, for how long?
Kate says
No, you don’t need to preheat the skillet.
Kimberly says
So easy to do. Have done it several times now and turns out great every time. Will try some herbs next time.
Kate says
Thanks! I’ve added herbs in quite a few times, and it works really well!
David says
Worked beautifully. Added some fresh herbs to the dough mix (garlic, rosemary and chives) which really add to the flavour.
Kate says
Thank you! I’ve made several variations on this bread, and I completely agree that fresh herbs are a fantastic addition!
France says
What size (diameter and depth) cast iron pan did you use for this recipe?
Kate says
I use a 12″ skillet for this recipe.
Brenda Hernandez says
I’m going to make this recipe thank u ,when the skillet go in the oven do you cover it like a dutch oven to bake the bread ?
Kate says
I don’t cover the bread as it bakes. The only reason you might need to cover it is if you find that it’s browning too quickly, then you can tent the bread with foil.
Marjian says
Hi, I live in the UK and its always damp and cold, I have found 30min is nowhere near enough for the first rise to double in size, normally taking 1:30-2h in an airing cupboard.Overall it normally adds up to 3hs in rising/proofing times. Is this recipe achieved by underising at 30 min or is it going to work if I leave it longer?
Kate says
Hi! It’s difficult to give you a time that will work if you’ve found that that sort of timeline doesn’t typically work for you. I have a couple of photos showing what the dough looks like when it’s placed in the skillet and then again right before it goes into the oven. I think those pictures will give you a better idea of what to look for than me trying to give you times.
Also, I think this trick might help. Turn your oven on to 350F (I believe it’s 177 C) for exactly 60 seconds. Then turn your oven off. This will give you a warm, draft-free spot to let your bread rise.
I hope that helps!
Stephan Callis says
I just put in oven with light on and that works great.
Connie Vidler says
what size of skillet did you use…. I have a 14 ” skillet. would that make the cook time shorter
Kate says
Hi! Good question! I use a 12″, and I just added that info to the recipe in case anyone else has that question. You may find that the bread spreads out a bit more with a larger skillet. In that case, I would check it at the early end of the time and go from there.
Jason Wright says
Ive made this 6 times now. Ive added herbs and even used duck fat and avocado oil in exchange for olive oil. Ive all used all purpose flour each time. The biggest key i have found was 115 degree watee for my yeast. Too hot its very heavy, too low and it doesnt rise enough either. Just right and its amazing! Cheers
Kate says
Thank you for sharing that! It’s amazing what a difference something like water temp can make when baking bread! Thanks again for the comment!
Brynsley says
So easy to make and super delicious. I ended up doing 3.5 cups of the flour in Total. It took me 20 min for it to brown perfectly. I finished with a vegan butter and rosemary salt. It was PERFECT
Kate says
Yay!! I’m so glad that it worked out well for you!
Jeanne says
I’m new to baking and this recipe seems great for a beginner. I started the recipe 3 times and I wasn’t able to get my yeast to get foamy.
Kate says
The two most common why your yeast may not foam are 1) old yeast or 2) using water that’s too hot and killing the yeast. If you don’t have a thermometer to check the water temp, you can guestimate it. The water should feel like warm bath water because if it’s too hot for you, it’s probably too hot for the yeast. I hope that helps for next time!
Hedy Weddington says
Just made my first loaf and wow! Had to sit on my hands to wait one hour to slice into it but when I did it was yummy. Question. Can I add herbs or cheese or lemon zest to this basic recipe and everything else stays the same? Thank you
Kate says
Thank you! You can! I’ve made different versions of the bread like garlic and herb.