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No-Knead Skillet Bread

A staple in the Farmhouse Kitchen!
Prep Time 1 hour 15 minutes
Cook Time 35 minutes
Total Time 1 hour 50 minutes
Course Bread
Cuisine Class Recipe
Servings 6


  • 13 oz warm water
  • 1 1/4 teaspoon instant yeast
  • 1 1/2 teaspoon salt
  • 3 1/2 cups bread flour


  • Pour 2-3 oz warm water (warm, not hot) with your yeast in a small bowl and let sit for 5-7 minutes until the yeast foams.
  • Add the flour and salt into a large mixing bowl.
  • Add your activated yeast and the rest of the warm water to the flour mixture.
  • Mix until flour is incorporated. Let this rest for at least 25 minutes. (You can let it rest longer if you have the time.)
  • De-gas the dough by stirring with the backside of a spatula or wooden spoon. Only stir max 4 times.
  • Lightly spray your pan with oil and put your dough into the greased pan.
  • Let this rest for another 25-45 minutes.
  • Bake in a preheated 400 degree oven for about 30-35 minutes or until the bread is golden brown,
  • Ideally, let your bread cool for an hour before cutting.


This recipe is a standard in our classes and demonstrations because it moves along quickly without a lot of proofing or kneading. It rests enough to activate the gluten but still allows us to get a loaf out of the oven within class time.

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