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Skillet Bread Recipe

Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Rising time 1 hour
Total Time 1 hour 55 minutes


  • 1 package RapidRise Instant Yeast (2 1/4 teaspoons) (I used Fleischmann's)
  • 2 teaspoons kosher salt
  • 2 cups warm water (Between 120 and 130 degrees F)
  • 4 1/2 cups all purpose flour
  • 2 tablespoons olive oil


  • 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 paddle attachment.
  • 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.