Easy No Knead Skillet Bread
An easy no knead skillet bread recipe to help you get started with your baking skills. This delicious vegan recipe is about making an easy, crusty and crispy bread.
Sometimes making bread can seem a little intimidating. That's why I wanted to create a super easy no-knead skillet bread for you, so you can start by making bread without any prior experience. In fact, most of the time I prefer making no-knead skillet bread for breakfast because it's easy, I don't have to knead for ages and the result is a superb crusty exterior which really offers that satisfying crunch.
Even my husband loves making this super easy no-knead skillet bread and he sometimes bakes it at first light so we can enjoy a delicious and fresh vegan breakfast with vegan spread and hummus.
The difference between no-knead skillet bread and a simple baked bread or a herbed bread is that you just need to combine the ingredients and mix them with a wooden spoon until just about combined, versus kneading the dough to activate the gluten. Also, unlike our twisted bread recipe, this artisanal no-knead skillet bread can't really be shaped in anything else but a ball. However, rather than getting that soft interior, you will enjoy a completely different consistency, a lot "breadier", more wholesome and a crispy, golden crust.
Where did no-knead skillet bread come from?
No-knead bread is as old as flour and beer. Written references date as far back as The Compleat Housewife by Eliza Smith (1739).
There is evidence which suggests that no-knead bread was first invented by a California baker sometimes in 1999, however there are other notes from different authors which suggest this method was practised before the 1990s in Italy.
In this recipe we are loosely following the method created by New York baker Jim Lahey in his book My Bread. Lahey was praised by the New York Times food columnist Mark Bittman saying that his bread was light, had a great crumb and a crackling crust. 
Lahey method uses a long rise instead of kneading to essentially align the dough's gluten molecules. It's actually, incredibly interesting that bakers don't just engage in the art of making bread, but take the science of it into account too. Baking is art and science combined to yield the most incredible baked delights.
How to make a no-knead skillet bread
This recipe is incredibly easy to replicate and do. You will need 3 cups of bread flour, 1 1/2 cups of water, 1 1/2 teaspoons salt, 1 sachet (7g) instant yeast and a little oil.
Mix the dry ingredients in a large bowl, then add the water. Using a wooden spoon (or the end of the wooden spoon if it's easier) and gently combine all ingredients. You should not over-do this. Make sure the ingredients are just about combined. You will know when it's done when the dough starts to sort of stick to the bowl a little.
Cover and let it proof for 8-24 hours. I like to proof my dough for about 12 hours. This seems to be my optimum time.
Drizzle a little oil in a different bowl. Dust some flour on a work surface. Scrape the proofed dough onto the floured surface and add a little more flour on top of the dough. Using a plastic scraper, simply fold the dough until you get a ball shape. Transfer the dough to the lightly oil bowl and proof for another 1.5-2 hours.
To bake the bread you will need a super hot oven and a super hot skillet. So preheat the oven at least 30 minutes before baking the bread, with the skillet in the centre of the oven. Set the temperature of the oven to 450F / 230C. Carefully remove the super-hot skillet from the oven. Transfer the dough on top of the skillet and using s scissors you can score the dough.
Bake in the skillet, in the centre of the oven for about 30-35 minutes. The result should be a golden crust with a hollow-sounding interior.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.
This recipe is about making no knead skillet bread which yields a crusty and delicious artisanal loaf. Learn how to make the easiest no knead skillet bread with this super easy vegan recipe.
- 3 cups bread flour
- 1 1/2 tsp salt
- 1 packet yeast (instant, 7g)
- 1 1/2 cup water
- 1 drizzle olive oil
- Add the bread flour, the salt and the yeast to a large bowl and combine the ingredients with a wooden spoon.
- Add the water and slowly incorporate the liquid into the dry ingredients by using the end of the wooden spoon. You don't have to rush, do it slowly.
- Once the ingredients are blended, cover with a towel and proof the dough for 8-24 hours. I tend to make my dough in the afternoon and leave it to proof until the next morning. You should not refrigerate, but leave it on the counter.
- Drizzle a little olive oil in a different bowl. Now dust a little flour on a work surface. Carefully add the proofed dough on top of the floured surface. You can use a spatula to scrape any remaining dough from the bowl and onto the work surface. Dust a little flour on top of the dough also. Using your hands or a plastic scraper try to fold the dough until you get a ball shape.
- Transfer the ball-shaped dough onto the oiled bowl and let it proof for another hour and a half.
Preheat the oven to 450 F / 230 C and add the skillet in the centre of the oven. You will want to preheat the oven for at least 30 minutes before the dough goes into the oven.
- Using a heat-resistant glove, remove the skillet from the oven. Add your proofed dough directly onto the skillet. Using a scissors, you can score the dough in a cross shape. Add the skillet back in the centre of the oven and bake the no-knead skillet bread for about 30-35 minutes. The outside should be nice and crispy and the bread should have a hollow sound when you knock on its bottom.
The skillet will be extremely hot, so make sure you handle it with care at all times. Enjoy the bread with vegan butter or jam for breakfast!
Total Nutrition Facts
|Amount Per Serving|
|% Daily Value*|
|Total Fat 3 g||4%|
|Saturated Fat 0 g||2%|
|Trans Fat 0 g||0%|
|Polyunsaturated Fat 1 g|
|Monounsaturated Fat 2 g|
|Cholesterol 0 mg||0%|
|Sodium 586 mg||25%|
|Total Carbs 50 g||18%|
|Dietary Fiber 2 g||7%|
|Sugar 0 g||0%|
|Protein 9 g||17%|
|* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice
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