In this blog post, we’ll share our tried-and-true recipe for a No Knead Rosemary Skillet Bread and walk you through each step of the process, including a video. We’ll also provide tips and tricks for achieving a perfectly crispy crust and tender, flavorful interior taking the fear out of bread making. You’ll find plenty of helpful information in this post.
Is there anything more satisfying then the smell of freshly baked bread wafting through your house? Baking has to be one of the most satisfying things you can do and making bread with your own hands, especially a no-knead bread makes it even more enjoyable.
If you’re new to making bread, this is a great bread to start with. It is basically foolproof and has a very forgiving nature.
Bread has been a part of human life since the Ancient Egyptians. For many of us, bread is like getting a big bear hug. It is comforting. It is delicious. It is a food group as far as I’m concerned.
INGREDIENTS YOU’LL NEED
- Yeast – I use an active yeast by Fleischmann’s. Do not buy the instant kind.
- Flour – I used white whole-wheat flour and bread flour.
- Water – you will need warm water around 100° F – 110°F
- Seasonings – Rosemary, sugar, salt, Italian seasonings
- Oil – I use extra virgin olive oil for it’s rich flavor.
You DO NOT need a bread machine. I’ve made dozens and dozens of breads of all kinds and I still do not own a bread machine. It does, however, require a stand mixer, or Kitchen Aid.
HOW TO MAKE A NO KNEAD SKILLET ROSEMARY BREAD:
If you are unsure about anything we are describing, we did a tutorial video to help you along. To make this bread, start to finish, is about 3 hours.
- Activate the Yeast – In a glass measuring cup, add the water and place it in the microwave and heat to 105°-110°F. Check it using a thermometer. Add the yeast and give it a stir. Let it sit for 5-10 minutes.
- Make the dough – Pour the yeast and water into the bowl of Stand mixer. Combine the spices with the flours and give it a good stir. Slowly begin adding the flour allowing it to incorporate, alternating adding the oil. You can sprinkle a little flour alongside to help with any stickiness.
- Rise – when the dough ball has formed, release the hook and roll the dough into a large mixing bowl that has been coated in oil using your hands or a wooden spoon. Let the dough rise in a warm place for an hour. Punch it down.
- Proof again – Place it in a cast iron skillet that’s been coated in a little oil, cover and let it rise again.
- Bake – it’s time to bake some bread! Brush it with an egg wash and bake it for 20-25 minutes. You will end up with the freshest most flavorful bread.
Tips and Tricks
- First and foremost, make sure your ingredients are at room temperature. Using cold ingredients can hinder the yeast’s growth and ultimately affect the bread’s rise.
- Secondly, do not overmix the dough. Kneading too much can make the bread tough and dense, so be gentle and stop when the dough comes together.
- When it comes to rising the dough, make sure to give it enough time. It’s better to wait for the dough to double in size naturally rather than rushing it.
- Lastly, experiment with adding different herbs or spices to the dough if you’re feeling adventurous.
I promise you this is not hard. There is nothing like making fresh bread to mop up all that delicious gravy from your Beef Stew dinner or to use for sandwiches. This skillet bread even makes a piping hot bowl of soup eat like a meal.
Yeast are living organisms, sitting dormant when dried. They are rehydrated with warm water where the yeast starts to ferment. Be careful not to use water that is too hot. Yeast dies at temperature above 138°F. The perfect temperature is between 105°-110°F. Water higher than that will kill the yeast and your bread will not rise.
LOOKING FOR MORE GREAT BREAD RECIPES?Print
- 1 Cup Warm Water (must be between 110-110°F)
- 2 teaspoons Dry Active Yeast
- 1 Tablespoon Sugar
- 1 teaspoon Sea Salt
- 2 Tbsp. Fresh Rosemary, finely chopped
- ¼ teaspoon Italian Seasoning
- 2 Tbsp. Olive Oil
- 1 ½ Cups Whole Wheat White Flour (+ ½ cup for sprinkling if the dough sticks to the mixer)
- 1 Cup Bread Flour
- 1 Egg, whisked with 1 Tbsp Water
- Coarse Sea Salt and extra Rosemary for sprinkling
- In a Kitchen Aid bowl, add the yeast, sugar and warm water. Let sit for 5 minutes.
- Meanwhile, combine the salt, rosemary, Italian seasoning and flours. Start the Kitchen Aid and add ½ cup of the flour and mix on Speed 2 until almost incorporated, repeat until the flour is gone, alternating with drizzling the olive oil down the sides of the bowl. You may need to stop and scrape the bowl down several times. Continue until a ball is formed and is pulling away from the sides. If the dough is not pulling away, sprinkle a few teaspoons of flour at a time around the bowl, scrape down and repeat. This can take a few minutes for the dough to form.
- Place the dough in a large lightly greased bowl, cover with plastic wrap and let rise in a warm place for 1 hour. The dough will double in size so make sure you use a big enough bowl.
- Punch the dough down and take it out of the bowl and form into a round loaf.
- Place it in a 10″ cast iron skillet sprayed with cooking spray. Cover loosely with a clean cloth and let rise another 45 minutes.
- Preheat the oven to 400°F.
- Once the dough has risen gently brush it with the egg wash and sprinkle with more chopped rosemary and coarse Sea Salt.
- Bake for 20-25 minutes or until the top is golden and the bread sounds hollow when tapped.