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This easy rustic bread recipe uses instant yeast for a no-fuss round loaf with a crisp crust and soft, airy inside. Perfect for beginners and home bakers alike!
One of the best things ever is the smell of fresh bread baking in the oven. This rustic bread recipe is simple to make and doesn’t require any special skills. With just a few basic ingredients, you can create a beautiful loaf with a crispy crust and soft, airy inside. Whether you’re a beginner or an experienced baker, this recipe is a great way to enjoy homemade bread with minimal effort.
What Makes This Recipe So Good
Just 5 Ingredients
- 1 package Instant Yeast, which equals 2 1/4 teaspoons: this helps the bread rise quickly without needing to be activated in water first. I use Fleischmann’s RapidRise Instant Yeast.
- 2 teaspoons kosher salt: adds flavor and helps control the yeast so the bread rises properly.
- 2 cups warm water: brings the dough together and helps create a soft, airy texture. The temperature needs to be around 100° F.
- 4 1/2 cups all purpose flour: this is the main ingredient that gives the bread its structure.
- 2 tablespoons olive oil: makes the bread top golden brown.
The Simple Steps
- In the bowl of a stand mixer, using the paddle attachment, mix together 1 1/2 cups flour, salt, and the package of yeast.
- While still mixing, slowly pour in the warm water.
- Mix well. Stop the mixer and scrape the bowl with a spatula.
- In one cup increments, add the remaining 3 cups flour, mixing well between additions.
- The dough will come together and release from the sides of the bowl.
- Cover mixing bowl with a towel, and let rise for 1 hour in a warm place. The dough should double in size.
- After the rising period, scrape the dough out of the bowl on to a floured surface. It’s helpful to flour your hands as well.
- Using as much flour as needed so it doesn’t stick, shape the dough into a large disc.
- Place the disc in a 12 inch cast iron skillet that has been brushed with olive oil.
- Cover with a towel, and let rise again for 30 minutes.
- Preheat oven to 400 degrees F.
- Lightly brush 2 tablespoons of olive oil on the top of the dough.
- Using a sharp knife, slit the dough in 4 places.
- Bake for 35 – 40 minutes.
- Optional: rub the end of a stick of butter on top of loaf immediately after removing from the oven.
Scoring
Scoring is the technique of making shallow cuts on the surface of bread dough before baking. As the dough heats up, it expands rapidly in a process called “oven spring.” These cuts help control that expansion, allowing the bread to rise evenly and develop a beautiful crust. I’ll be honest…scoring is not my strong suit! My slits often turn into uneven openings, and since this dough is quite soft, creating pretty patterns can be tricky. If you have a method that works well, I would love to hear your tips in the comments!
Rustic Bread Recipe Tips
- Some homemade bread recipes require many hours of folding, pulling, and rising. From start to finish, this round bread recipe takes just under 3 hours. Most of the time involves either rising or baking, so you can definitely be doing other things.
- You can, of course, use regular yeast. I like the instant yeast because it eliminates the proofing step. (The proofing step is when the regular yeast and warm water are combined. It takes about 10 minutes for the regular yeast to activate.)
- I used a 12 inch cast iron skillet. I tested the recipe using a 10 inch skillet, and even though I added extra baking time, the loaf was a bit gummy in the middle. A cast iron Dutch oven (5 – 6 quarts) is another good option.
- In regards to the warm water: the package of instant yeast recommends a water temperature range of 120° to 130° F. Personally, I have never measured the temperature of the water. I turn on the faucet, and wait until it feels very warm…almost to the point where I can’t hold my finger under the water. Although not scientific, this method has always worked for me.
- The best way to slice this round loaf is to first cut it into quarters. After that, divide each quarter into slices. It’s a large loaf, so this makes it easy to wrap and freeze to enjoy later.
FAQ’s
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More ideas
- This bread makes the most delicious toast. Make sure to slice it the appropriate width so it fits in your toaster.
- Another amazing thing you can do with this rustic bread is make bread pudding. This bread is delicious the day it’s baked, and very good the next day. After that, it tends to harden, especially the crust. This is the perfect time to cut the leftover bread into chunks, and make this rustic bread pudding recipe.
- Make homemade croutons. If your bread starts to dry out, don’t let it go to waste! Homemade croutons are perfect for salads, soups, or snacking.
Skillet Round Rustic Bread Recipe
Ingredients
- 1 package RapidRise Instant Yeast (2 1/4 teaspoons) (I used Fleischmann's)
- 2 teaspoons kosher salt
- 2 cups warm water (Between 100° and 120° F)
- 4 1/2 cups all purpose flour
- 2 tablespoons olive oil
Instructions
- In the bowl of a stand mixer, using the paddle attachment, mix together 1 1/2 cups flour, salt, and the package of yeast.
- While still mixing, slowly pour in the warm water.
- Mix well. Stop the mixer and scrape the bowl with a spatula.
- In one cup increments, add the remaining 3 cups flour, mixing well between additions.
- The dough will come together and release from the sides of the bowl.
- Cover mixing bowl with a towel, and let rise for 1 hour in a warm place. The dough should double in size.
- After the rising period, scrape the dough out of the bowl on to a floured surface. It's helpful to flour your hands as well.
- Using as much flour as needed so it doesn't stick, fold and shape the dough into a large disc.
- Place the disc in a 12 inch cast iron skillet that has been brushed with olive oil.
- Cover with a towel, and let rise again for 30 minutes.
- Preheat oven to 400 degrees F.
- Lightly brush 2 tablespoons of olive oil on the top of the dough.
- Using a sharp knife, slit the dough in 4 places.
- Bake for 35 – 40 minutes.
- Optional: rub the end of a stick of butter on top of loaf immediately after removing from the oven.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this recipe, and love it, please come back to leave a comment and a 5-star review. I would really appreciate it, and it would help me so much. Thank you!
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You asked about scoring the bread, I use a straight edge razor blade, works perfectly and you can design easily.
I make a recipe similar to this.
When the mood strikes, I add one tablespoon of Italian seasoning, 1/4 cup grates Parmesan cheese and a pinch of garlic powder. Delicious!
Also delicious with sweet additions.
Can bread flour be used?
Yes, you can use bread flour…but the bread may have a slightly chewy texture. All purpose flour has less protein and will give the bread a lighter and more tender texture. If you try the recipe with bread flour, please let us know how it comes out! Thank you, Ann
Thank you for your kind reply! When it stops raining here in California (not that I am complaining, believe me) I will try with the bread flour and let you know how that works out. Thank you
Can’t wait to try this! Thanks!
I’ve never made bread but I want to try this recipe. Looks easy and your pics make me so hungry!!!!!! This seems like the perfect recipe for a bread lover like me. Thanks for sharing.
I would love to try this. It seems simple enough. However, I don’t have a stand mixer, just a handheld. Do you have suggestions?
Hi Mary…you can use a handheld mixer. You can also mix the bread by hand. These methods just take a bit longer. If you try the handheld mixer or by hand method, please let us know how it turns out. Thank you!
Can you use whole wheat flour in this recipe ?
Hi Ann…although I have not tried it, you can use whole wheat flour. My advice would be to begin by replacing half the all purpose flour with whole wheat. If the bread texture is to your liking, you can then try using all whole wheat flour. Make sure to let the loaves cool completely before slicing. The bread continues to bake as it cools, especially with whole wheat, so if you slice it while it’s hot, it may be a bit gummy in the middle. If you try it, please let us know how it works out!
This is a fantastic recipe. I don’t have a skillet so I bake in a covered Dutch oven and uncover for last 5.
Best bread I’ve ever made. I don’t have a skillet so I baked in a heated Dutch oven with the lid on and last 5-10 minutes lid off and it is amazing!
I don’t usually leave reviews but I had to leave a five star review for this bread. It is so easy to make and is absolutely wonderful. I have made it twice in the last week or so and my husband and son both rave about it. It keeps well in both the refrigerator and the freezer. I am so glad I found the recipe. Will be making it often. Thank you, Ann, for another Winner!
Hi Charlotte…we love this bread too! Thank you so much, and especially thank you for the rating. I truly appreciate it!
King Arthur cup for cup has worked well for me in gluten free baking.
King Arthur brand name :“Cup for Cup” gluten free flour
I have made this recipe many times! As one who has always been “afraid of yeast”, this recipe is so easy. I have to alert my kids when I make it because they all come over when it’s hot, right out the oven!
FYI…I made this bread this morning without a mixer and it worked perfectly! I kneaded by hand for 8 minutes (very therapeutic, by the way). The initial steps I used a rubber spatula until combined, then added a tiny sprinkle of flour while kneading. Love that I can make this delicious bread even without having access to my stand mixer 👍.
Has anyone made this bread without a stand mixer, kneading by hand? I’m away for the winter months and I know there won’t be a stand mixer available.
I’ve made it many, many times but in my stand mixer. It is awesome bread!
Any information greatly appreciated.
Thanks so much.
I’ve made this bread twice and it’s wonderful. I was wondering though, if I can freeze the dough once prepared, and thaw out when I’m ready to cook? The recipe makes a bit too much for us, and I was thinking to cook half the dough and freeze the rest.
Waiting for the dough to rise! So far so good! A big plus; I already had all the ingredients in my pantry.
Thank you for the reply!
This looks wonderful. I have been making our own whole wheat pizza dough and would love to try this, but I don’t have an iron skillet. Can you recommend another pan ?
Hi Ann…any kind of heavy skillet or baking pan with high sides would work as long as it’s oven safe. Enjoy the bread!
I don’t have a cast iron pan because they are heavy and I have weak wrists. Could you use a pie plate?
Yes! A pie plate would be a good substitution. Enjoy the bread!