By Becky Hardin
Updated Feb 6, 2025
I love homemade breads and this Skillet bread is mouthwatering delicious and so easy to make. Once I figured out the process, baking bread has never been easier! You only need a few ingredients, a cast iron skillet, and bit of time! Let me take you on a journey of making a fabulous aromatic bread that you will want to make again and again!
Skillet bread is a simple, rustic loaf of bread baked in a cast iron skillet ! It has a crusty outside and soft inside, making it the perfect side to any meal!
If you’re like me and enjoy baking rolls, breads, or muffins , try my breakfast English Muffins or Sweet Bread to bake during Easter or a fresh loaf of white bread for crunchy sandwiches. If I’m feeling lazy, then No Knead Dutch Oven Bread and No Knead Sandwich Bread are perfect!
To make my Cast Iron Bread Recipe, all you need are a few simple ingredients (7 to be precise) and a skillet. I have also tried 5 ingredient bread , which is just as delicious.
Cast Iron Skillet Bread
When bread is baked in a cast iron Dutch oven, it is usually covered for the first 30 minutes or so of baking, which creates steam. This steam helps the bread to rise higher and form a crispy crust. When the bread is baked in a cast iron skillet, it is uncovered the whole time and comes out a bit shorter and with a softer crust.
Whip this up in less than 15 minutes and let it rise while you make dinner . Once it’s golden brown, take it out and allow it to rest. The kitchen is going to smell wonderful! Once the bread has cooled, slice and serve with a pat of butter and some honey for the ultimate mouthwatering experience!
This recipe can be easily doubled and baked in 12-inch cast iron skillet. Add an additional 10-15 minutes to the baking time if doubling.
Given this recipe is still baked bread, it will require roughly 20-25 minutes to bake in the oven once prepared. On average, this is roughly half the time of other baked bread recipes without a skillet but recipes will vary.
Scoring Skillet Bread
Baking a crusty bread like this requires scoring the top of the dough before placing it in the oven. This is to help the steam vent while it cooks. Also, the dough will naturally want to expand as it bakes, and creating a vent guides the dough, so that it doesn’t ooze out of the sides.
You can make any design or shape you like when scoring (cutting into the outer layer of dough). A simple X looks nice and is easy to do, but you can get creative if you like.
Ingredients
- Water: You’ll need warm water. It helps in proofing the yeast.
- All purpose flour: I prefer to make my breads with all purpose flour. It creates the best light and fluffy texture.
- Sugar: It acts as an agent in proofing the yeast.
- Dry Active Yeast: I’m using active dry yeast. If using instant yeast, no need to proof. Simply mix all the ingredients together and proof the dough.
- Honey: After sugar, honey helps in activating dry yeast.
- Kosher salt: I always prefer kosher salt over table salt.
What does it mean to “proof” yeast?
To ‘proof yeast’ means to dissolve it in warm liquid (often with a little sugar) and leave it for a few minutes or until it is foamy. Proofing yeast ensures it is alive and vigorous enough to make your dough rise.
Why is my skillet bread dough so sticky?
This bread dough is meant to be a bit sticky, but if it is too sticky to work with, you can simply add more flour, a little at a time, until it is workable.
Why didn’t my skillet bread rise properly?
Skillet bread does not rise as high as more traditional loaves of bread. However, if your skillet bread seems super dense and pancake-like, your yeast may be expired. Check the date on your yeast and discard any out-of-date envelopes. Furthermore, be sure to bloom the yeast in warm (not too hot!) water so that you don’t kill it with too much heat.
Variations and Substitutions
- If using instant yeast, you can mix the flour, sugar, and yeast together and skip straight to step 3.
- For chewier, crustier skillet bread, use bread flour in place of some or all of the all-purpose flour.
- Feel free to add the herbs of your choice to this bread, such as rosemary, basil, or thyme.
- You could also add granulated garlic or onion.
Tips For Success
- In place of the butter, you can use neutral oil or olive oil or vegan butter.
- Omit the honey for a more savory bread.
- For a softer crust, brush the bread with butter as soon as it comes out of the oven.
- Check your yeast before using it. If it is past its expiration date, toss it and use a new envelope.
- Knead the dough until it is tacky, but not wet. It should be somewhat smooth.
- Perfectly proofed bread dough will spring back slowly when poked with a clean finger. If the dough springs back quickly, it needs more time; if the does not spring back at all, it is over-proofed.
- If your kitchen is too cold and your dough is not rising, place the bread dough in your turned-off oven with just the light on to rise.
- Bake this bread only in a cast iron skillet. A different type of skillet will not get hot enough or distribute the heat evenly enough.
- Fully baked bread will read 200°F internally on an instant-read thermometer.
How to Store and Reheat
Store leftover skillet bread in an airtight container at room temperature for up to 5 days. Do not refrigerate homemade bread.
Freeze: Freeze skillet bread whole or in individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 6 months. Let thaw overnight in the refrigerator before enjoying, or reheat directly from frozen in a 350°F oven until warmed through.
Serving Suggestions
Slice the freshly baked bread and try it with Cucumber Sandwiches , Chicken Club Sandwich , or Egg Salad Sandwich .
Or just use your air fryer and make some Grilled Cheese Sandwich or Air Fryer Egg Sandwich . I have also made a pizza with this bread!
5-Star Review
I made this bread and it is so moist and delicious 😋. I served it as an appetizer to family and friends and they absolutely loved it. I ended up making 2 more batches for friends. This is a recipe I have added to my recipe collection. Thank you so much for sharing your delicious recipe. – Catherine
Ingredients1x2x3x
- ▢ 1½ cups water 342 grams, warm (105-110°F)
- ▢ 2 tablespoons granulated sugar 25 grams
- ▢ 2½ teaspoons active dry yeast 7 grams (1 envelope)
- ▢ 2 tablespoons unsalted butter 28 grams, melted and cooled (¼ stick)
- ▢ 1 tablespoon honey 22 grams
- ▢ 1 teaspoon kosher salt 3 grams
- ▢ 3½ cups all-purpose flour 420 grams, plus more as needed
Video
Instructions
- Whisk the water and sugar together in the bowl of a stand mixer (or a regular bowl if you’re mixing the dough by hand). 1½ cups water, 2 tablespoons granulated sugar
- Sprinkle the yeast on top then let it bloom for 5 minutes. 2½ teaspoons active dry yeast
- Stir in the butter, honey, and salt, then gradually stir in 3½ cups of the flour. 2 tablespoons unsalted butter, 1 tablespoon honey, 1 teaspoon kosher salt, 3½ cups all-purpose flour
- Knead in the bowl of a stand mixer fitted with the dough hook for 5-6 minutes, sprinkling in a bit a flour if it’s still sticking to the sides. Don’t add too much flour or the bread will be thick and heavy. Or if kneading by hand, knead for 8-10 minutes, adding a light dust of flour when it gets too sticky to handle. The dough should still be tacky but not wet.
- Form the dough into a ball then place it in a large bowl and cover it with plastic wrap. Let rise at room temperature for 2 hours, or until it has doubled in size.
- Preheat oven to 400°F and spray an 8-inch cast iron skillet with nonstick spray. Set aside.
- Sprinkle some flour onto a clean work surface, then turn the dough out on top and knead it a few times. Tuck the ends into itself and form it into a ball.
- Place it into the prepared pan then gently press the dough out into the pan and cut the top with a very sharp knife into whatever design that you prefer.
- Bake for 20-25 minutes, or until the top is golden brown. Let it rest for at least 15 minutes before slicing and serving with room temperature butter and honey, if desired.
Equipment
- Kitchen Scale (optional)
- Stand Mixer (optional)
- 8-inch Cast Iron Skillet
Becky’s Tips
- If using instant yeast, you can mix the flour, sugar, and yeast together and skip straight to step 3.
- For chewier, crustier skillet bread, use bread flour in place of some or all of the all-purpose flour.
- In place of the butter, you can use neutral oil or olive oil.
- Omit the honey for a more savory bread.
- Feel free to add the herbs of your choice to this bread, such as rosemary, basil, or thyme!
- You could also add granulated garlic or onion.
- For a softer crust, brush the bread with butter as soon as it comes out of the oven.
- Check your yeast before using it. If it is past its expiration date, toss it and use a new envelope.
- Knead the dough until it is tacky, but not wet. It should be somewhat smooth.
- Perfectly proofed bread dough will spring back slowly when poked with a clean finger. If the dough springs back quickly, it needs more time; if the does not spring back at all, it is over-proofed.
- If your kitchen is too cold and your dough is not rising, place the bread dough in your turned-off oven with just the light on.
- Bake this bread only in a cast iron skillet. A different type of skillet will not get hot enough or distribute the heat evenly enough.
- Fully baked bread will read 200°F on an instant-read thermometer.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Skillet Bread
Proof the yeast: In the bowl of a stand mixer, whisk the 1½ cups of water and 2 tablespoons of granulated sugar together. (or a regular bowl if you’re mixing the dough by hand). Add 2½ teaspoons of active dry yeast and allow it to activate.
Wait about 5 minutes and yeast will bloom and be ready to use.
Prepare the dough: In the same bowl add 2 tablespoons of unsalted butter, 1 tablespoon of honey and 1 teaspoon of kosher salt. Stir to combine all. Gradually add 3½ cups of all-purpose flour and bring everything together in a dough like consistency.
Knead in the bowl of a stand mixer fitted with the dough hook for 5-6 minutes, sprinkling in a bit a flour if it’s still sticking to the sides. Don’t add too much flour or the bread will be thick and heavy. Or if kneading by hand, knead for 8-10 minutes, adding a light dust of flour when it gets too sticky to handle. The dough should still be tacky but not wet.
Proof the dough: Form the dough into a ball and place it in a large bowl. Cover it with plastic wrap and let it rise at room temperature for two hours or until it has doubled in size.
Preheat the oven: Preheat the oven and prepare the cast iron pan, spray an 8-inch cast iron skillet with nonstick spray. Set aside.
Bake & Serve: Sprinkle flour onto a smooth surface. Turn and knead dough. Tuck ends into itself to form a ball.
Place in prepared pan and press dough into it. Cut the top with a very sharp knife into whatever design that you prefer.
Bake until golden brown then let it rest for at least 15 minutes. Slice, serve, and enjoy!
More Delicious Bread Recipes We Love
Banana Chocolate Chip Muffins
Cinnamon Roll Bread
No Knead Dutch Oven Bread
Zucchini Bread
Funnel Cake
Brioche French Toast
Pancake Mix Muffins
Baguette
Skillet Bread Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer (optional)
- 8-inch Cast Iron Skillet
Ingredients
- 1½ cups water 342 grams, warm (105-110°F)
- 2 tablespoons granulated sugar 25 grams
- 2½ teaspoons active dry yeast 7 grams (1 envelope)
- 2 tablespoons unsalted butter 28 grams, melted and cooled (¼ stick)
- 1 tablespoon honey 22 grams
- 1 teaspoon kosher salt 3 grams
- 3½ cups all-purpose flour 420 grams, plus more as needed
Instructions
- Whisk the water and sugar together in the bowl of a stand mixer (or a regular bowl if you’re mixing the dough by hand). 1½ cups water, 2 tablespoons granulated sugar
- Sprinkle the yeast on top then let it bloom for 5 minutes. 2½ teaspoons active dry yeast
- Stir in the butter, honey, and salt, then gradually stir in 3½ cups of the flour. 2 tablespoons unsalted butter, 1 tablespoon honey, 1 teaspoon kosher salt, 3½ cups all-purpose flour
- Knead in the bowl of a stand mixer fitted with the dough hook for 5-6 minutes, sprinkling in a bit a flour if it’s still sticking to the sides. Don’t add too much flour or the bread will be thick and heavy. Or if kneading by hand, knead for 8-10 minutes, adding a light dust of flour when it gets too sticky to handle. The dough should still be tacky but not wet.
- Form the dough into a ball then place it in a large bowl and cover it with plastic wrap. Let rise at room temperature for 2 hours, or until it has doubled in size.
- Preheat oven to 400°F and spray an 8-inch cast iron skillet with nonstick spray. Set aside.
- Sprinkle some flour onto a clean work surface, then turn the dough out on top and knead it a few times. Tuck the ends into itself and form it into a ball.
- Place it into the prepared pan then gently press the dough out into the pan and cut the top with a very sharp knife into whatever design that you prefer.
- Bake for 20-25 minutes, or until the top is golden brown. Let it rest for at least 15 minutes before slicing and serving with room temperature butter and honey, if desired.
Video
Notes
- If using instant yeast, you can mix the flour, sugar, and yeast together and skip straight to step 3.
- For chewier, crustier skillet bread, use bread flour in place of some or all of the all-purpose flour.
- In place of the butter, you can use neutral oil or olive oil.
- Omit the honey for a more savory bread.
- Feel free to add the herbs of your choice to this bread, such as rosemary, basil, or thyme!
- You could also add granulated garlic or onion.
- For a softer crust, brush the bread with butter as soon as it comes out of the oven.
- Check your yeast before using it. If it is past its expiration date, toss it and use a new envelope.
- Knead the dough until it is tacky, but not wet. It should be somewhat smooth.
- Perfectly proofed bread dough will spring back slowly when poked with a clean finger. If the dough springs back quickly, it needs more time; if the does not spring back at all, it is over-proofed.
- If your kitchen is too cold and your dough is not rising, place the bread dough in your turned-off oven with just the light on.
- Bake this bread only in a cast iron skillet. A different type of skillet will not get hot enough or distribute the heat evenly enough.
- Fully baked bread will read 200°F on an instant-read thermometer.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
