No Knead Cheddar Skillet Bread Recipe
This No Knead Skillet Bread is a simple and delicious homemade bread recipe that requires minimal effort. With a tender crumb studded with melted cheddar cheese, this bread is perfect for any meal or snack. It uses a no-knead method and is baked in a skillet in the oven, delivering a beautiful golden crust and cheesy flavor.
- Prep Time: 15 minutes
- Cook Time: 30-45 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- 2 cups water (110°F to 115°F / 43°C to 46°C)
Dry Ingredients
- 2¼ teaspoons instant yeast (1 packet)
- 3½ cups all-purpose flour
- 1 teaspoon salt (or to taste)
Add-ins
- 2 cups shredded cheddar cheese (at room temperature)
Others
- Oil for greasing the skillet
Instructions
- Activate Yeast: In a large mixing bowl, combine the warm water (110°F to 115°F) with the instant yeast. Stir gently and set aside while you prepare the dry ingredients to let the yeast activate.
- Combine Dry Ingredients: In a separate bowl, mix together the all-purpose flour, salt, and shredded cheddar cheese until the ingredients are evenly distributed.
- Mix Dough: Add the flour mixture to the bowl containing the activated yeast and water. Using a wooden spoon or spatula, stir the mixture until a sticky dough forms and all ingredients are well combined. Cover the bowl with a kitchen towel and let the dough rise for about one hour, or until it has doubled in size.
- Prepare Skillet and Second Rise: Generously oil a skillet, including the sides, to prevent sticking. Use a spatula to loosen the dough from the bowl and transfer it into the prepared skillet. Even out the dough to fill the skillet evenly. Cover the skillet with a kitchen towel and allow the dough to rise again for about 30 minutes.
- Bake the Bread: Preheat your oven to 450°F (230°C). Place the skillet in the oven and bake the bread for 30 to 45 minutes, or until the top is a golden brown color.
- Cool and Serve: Remove the skillet from the oven and let the bread cool in the skillet for 10 minutes. Carefully transfer the bread to a cutting board and let it cool completely before slicing to ensure the best texture.
Notes
- Ensure the water is between 110°F to 115°F to properly activate the yeast without killing it.
- Room temperature cheese melts better and incorporates nicely into the dough.
- Do not skip the second rise in the skillet; it helps develop a better crumb and texture.
- You can substitute cheddar with your preferred cheese for different flavors.
- Letting the bread cool fully before slicing helps prevent it from becoming gummy.
