No Knead Skillet Cheese Bread Recipe
This No Knead Skillet Bread recipe offers a simple, hands-off approach to making homemade bread with a delightful cheesy twist. Using minimal ingredients and no kneading, this bread is perfect for beginners and those seeking a comforting, cheesy loaf baked directly in a skillet. The result is a golden, crusty exterior with a soft, flavorful interior enriched by melted cheddar cheese throughout.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Dough Ingredients
- 2 cups water (110°F to 115°F / 43°C to 46°C)
- 2¼ teaspoons instant yeast (1 packet)
- 3½ cups all-purpose flour
- 1 teaspoon salt (or to taste)
- 2 cups cheddar cheese (shredded, at room temperature)
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 for a few minutes to allow the yeast to activate and become foamy.
- Mix Dry Ingredients: In a separate bowl, mix the all-purpose flour, salt, and shredded cheddar cheese until well incorporated, ensuring the cheese is evenly distributed.
- Combine Dough: Add the flour and cheese mixture into the bowl with the yeast and water. Using a wooden spoon or spatula, stir thoroughly until the dough forms a sticky, cohesive mass. Cover the bowl with a kitchen towel and let the dough rise for approximately 1 hour, or until it has doubled in size.
- Prepare Skillet: Generously oil a skillet, including the sides, to prevent sticking. Using a spatula, loosen the risen dough from the bowl and transfer it into the prepared skillet. Spread the dough evenly so that it fills the skillet surface.
- Second Rise: Cover the skillet with a kitchen towel and allow the dough to rise for an additional 30 minutes, giving it time to puff up and develop further.
- Preheat Oven: While the dough is on its second rise, preheat your oven to 450°F (230°C).
- Bake Bread: Place the skillet in the preheated oven and bake the bread for 30 to 45 minutes, or until the top is beautifully golden brown and a crust has formed.
- Cool Bread: Remove the skillet from the oven and allow the bread to cool for 10 minutes directly in the skillet. Then, carefully remove the bread and transfer it to a cutting board to cool completely before slicing and serving.
Notes
- For best results, use freshly grated cheddar cheese at room temperature so it integrates well into the dough.
- Be sure the water temperature is between 110°F and 115°F to properly activate the yeast without killing it.
- Oiling the skillet generously helps prevent the bread from sticking and facilitates an even crust.
- If you do not have a skillet suitable for oven use, a cast iron skillet is ideal for this recipe.
- Letting the bread cool completely before slicing ensures a better texture and prevents crumbling.
- Leftover bread can be stored in an airtight container for up to 2 days or frozen for longer storage.
