No Knead Skillet Bread

No Knead Skillet Bread

Ingredients:

INGREDIENTS

2 cups water warm
2 1/4 tsp instant yeast (1 packet)
3 1/2 cups all-purpose flour
1 tbsp salt or to taste
2 cups cheddar cheese shredded

Directions:

First, mix the warm water and yeast together in a bowl and set aside. Next you’ll need to mix the flour, salt, and cheese or any fillings that you choose together. The reason we are separating the wet from dry ingredients is so that your fillings get a nice even coat of flour to prevent them from clumping up and sticking together. This also ensures that the salt is evenly distributed through the bread.

Next, dump the dry ingredients into your water and yeast mixture. Using either a spatula or a spoon, combine everything until an evenly mixed ball of dough forms. Now the hard work is all done! Cover your bowl with a dry kitchen towel and leave the dough to rise for about hour.

After one hour, your dough should be just about doubled in size. Use a spatula to loosen the edges of your dough from the sides of the bowl, and dump it right into a well oiled cast iron skillet. Make sure the oil covers every surface of the skillet that the bread will be touching. Use the spatula to spread the dough to make sure it’s evenly distributed in the skillet. Cover the dough with a dry kitchen towel once more, and set aside for about 30 minutes for a 2nd rise.

While you’re waiting for the dough to rise, preheat your oven to 450F. Once your dough is ready to go, bake it for 45-50 minutes, or until the top of the bread turns golden brown. If you’d like to use a thermometer to be sure your bread is fully cooked, it should read 200F. Let the bread cool in your skillet for about 10 minutes, and then transfer it to a cutting board to cool fully before slicing.

Notes

I used a 10" cast iron skillet to make this recipe. If you use a smaller size, the loaf will end up taller. If you use a bigger size, the loaf will end up thinner.

You can make this bread without cheese for a plain loaf. You can also get creative and use ingredients that you would like in your bread. Spices, garlic, onion, hot peppers, dried fruit, etc are all great examples of ingredients you can use in your bread.

Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.

To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.

Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.

One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.

Why is my bread chewy: Usually your bread will be chewy when there isn't enough gluten formation or you're using a low-protein flour. 

Why is my bread dense: Usually bread will be too dense when there is too much flour. Keep in mind this dough will be pretty sticky, do not add more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf.

I don't have a cast iron skillet, what can I use instead: If you don't have a cast iron skillet, you can use a Dutch Oven lined with parchment paper.  A 4 quart Calphalon soup pot would also work. 

How do I know when my bread is done baking: Tap the bottom! Take the bread out of the skillet, turn it upside down and give the bottom a firm thump with your thumb, or a knock and if it sounds hollow it's done. If using an instant thermometer, the internal temperature should be around 200 F degrees.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.