Fresh Skillet Bread with Homemade Butter

Amanda’s No Knead Skillet Bread

This is a simple bread recipe that is a winner at home. Add fresh herbs, citrus zest or grated cheese to the dough to change things up.

3 1/2 cups bread flour

1 tsp active dry yeast

1 1/2 tsp salt

13 oz. warm water


Mix yeast and salt with warm water and let sit for 10 minutes. Add flour and mix until incorporated, cover and let rise somewhere warm for 90 minutes.

Uncover and stir 3-4 times to de-gas. Spray oven safe pan (like cast iron) and turn oven to 400 degrees. Transfer dough to pan and cover to let rise another 30 minutes.

Uncover and bake for 35-40 minutes or until golden brown. Let cool for 20 minutes before slicing. Serve with fresh butter!

Homemade Butter

Making butter requires nothing more than agitation. What you’re doing is separating the fat from the milk. You can use a blender, a stand mixer or hand mixer, or just shake by hand (kid-power goes a long way!). I usually use my stand mixer with the whip attachment for making butter. If you use a stand mixer, be sure to place a kitchen towel over the mixer and the bowl to stop the buttermilk from flinging all over your kitchen, which will happen when the butter globules form.


1 pint heavy whipping cream

Large bowl of ice water

Salt to taste (optional)

Stand mixer, hand mixer or blender, or a jar with a tight-fitting lid

Pour a pint of heavy cream or whipping cream into your device or into a jar with a tight-fitting lid. If using a machine, turn on low speed, then after a minute, raise to medium speed. If you’re using a jar, start shaking (you’ll need some serious elbow grease if doing it by hand). First, the cream will turn into whipped cream with soft, then stiff peaks. Keep going until the cream breaks. If you’re shaking the cream by hand, you’ll hear a sloshing, then you’ll begin to feel something more solid hit the sides of the jar. If you’re using a stand mixer, you’ll see the butter clinging to the beater. This usually takes anywhere from 5 to 10 minutes — by hand takes longer. You are separating the butterfat from the liquid. 

Once the butter has solidified, pour off the buttermilk and save it for baking (or drink it!). Scoop the butter into a bowl. Rinse the butter by pouring ice water over it and pressing the remaining buttermilk out with a small spatula or a spoon. Pour off the water and repeat the process. Keep rinsing and squishing the butter with the ice water until the water runs clear. Then add some salt if you like and work that through the butter.