No-knead bread in a cast iron skillet!
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- čas přidán 7. 07. 2024
- No-knead, no touch, bread cooked in a cast iron skillet!
Recipie:
3 cups bread flour
1/4 tsp instant yeast
1 1/2 tsp salt
12oz tap water (I just use room temp)
Spray cooking oil
Combine ingredients until a shaggy ball forms. Cover with plastic wrap and let rise for 8-24 hours in a warm place. Degass the dough with a spatula by making a couple quick stirs and transfer to a greased 8-9 inch pan. Cover and let rise for another 30 minutes to 1 hours. Bake at 400 degrees for 30-40 minutes depending on how dark and crusty you like your bread. Transfer to cooling rack. Allow to cool at least 5-10 minutes before slicing. There are no preservatives so you'll want to use within 2-3 days. Enjoy!
It can't be this easy. I go through a lot of work and steps for my bread. If this works, I'm going to reassess the rest of my life. (can't wait to try)
Thanks for the video! Just made bread for the first time and it turned out great. I used to be nervouse about learning how to cook, but lately I've been spending a lot more time in the kitchen and having great recipes and videos to follow has been huge help for me.
Tried it in the skillet and the bread was perfect. Thank you.
Sweet and concise! Thank you 🙏
Tried it. Love it. Thank you.
Thank you. I'm going to try this after hitting the store after work.
This is my go to recipe now... Love it! My entire family loves it, so I have to double the recipe when making it!
We usually make two loaves!
looks amazing
So simple! Proofing my bread right now so I can bake it for sandwich bread for lunch. My family will be so happy. I didn’t know you could bake bread in a skillet so versatile!
Let us know how it turns out!
Thanks for this recipe. My bread turned out great, even my kids like it.
Made it !! As you stated, easy and very good. Thank You !!
Glad it worked for you!
Looks awesome. I’ve been bitten by the bread baking bud for a while but recently started using a cast iron skillet for my bread baking. Going to try this one asap.
How could you post this & NOT SLICE THE BREAD ? ? ?
You mean I’m supposed to let you “see the inside”?
Thank you for posting!
Thank you so much for leaving this video up very helpful, and delicious...❤❤
Beautiful
Nice and simple! ...compared to others here, sheesh. Thank you!
I've made a few half-assed loaves of bread over the years. This was the first one that worked the way it was supposed to. The only problem is, I ate half the loaf in a sitting. Making another now. Thanks for the video
Eating it all right away is a hazard! :)
I love how your son I assume it is, just casually walking past in the background 😁...this looks great and so simple.
My kids pretty much ignore me when I'm playing with my cast iron! lol
I had never made bread until I came across this this no knead recipie. It really is as simple as it looks!
Great idea, Thanks for the recipe and the video😁
love this ! thanks *
Nice oven!
Best feature of our kitchen!
Wow! It can’t get any easier than this. It looks wonderful! Thank you for sharing this easy recipe.
I just bought a cast iron bake pan. It is 10 1/4 “ wide and 2” deep. I’m not sure of the size pan that you used in the video. Should I split the dough into two loaves in this size pan or use all the dough at once?
Beautiful, hmmmmm
Cool I will try this. Except mine is gluten free bread. Cast iron is awesome it can hold up high temps. Thanks for the suggestion.
Cast iron is king
You should have cut it so that we could see how it looked.
I may revise this video at some point.
👍
I second Mark's opinion. Would have been nice to see a few slices. Anyway, thanks.
Hi, that is an easy crusty bread recipe that looks really good! Are you using a fan oven?
Just a regular oven.
I'd like to add garlic and herbs to this bread; but I don't know how much to add? I want tp put in some garlic and parsley, before baking it, mixed into the dough. So much much of each should I add?
I would say about 2 tablespoons. Go up or down from there depending on your results.
How soft was the bread? Looks great!
This is a more rustic, country style bread. Great for toasting or a strudy sandwich.
Great job thanks for posting
Amazing. I hate it when the dough sticks to my hands.
Made the recipe and it turned out delicious! If I double the measurements to make 1 big bread, how long would I need to bake the bread for? And would I need to change the temperature at all? Thank you!
You can bake to an internal temperature of 195-210 degrees. That should establish a baseline of baking time for a large loaf.
@@speedieguy Thank you so much!
What was that spray?
Have you tried to baked cranberry nuts bread in the same way before? I ownder if it will work.
I haven't but it sounds fantastic! I've made multigrain loaves that have cracked grains that have turned out well.
I'm assuming that you let it sit and rise on the countertop, not in the refrigerator?
Yes. In the winter I sometimes put it in the oven with the light on.
water temp cold, room temperature, hot?
8-24 hours in refrigerator or counter
Water out of the tap. Dough on counter to rise.
Would have liked to see it sliced.
Not sure where I'm going off the rails on this one. I did as shown. First time I had a flaky brick of nothing; no rise and no apparent action from the yeast. Figured the yeast might be past its prime so I went and purchased completely new ingredients. I'm 9 hours in and the second attempt at the mixture looks the same as when I put it together this morning. Thoughts?
Could be few thing but dough should not be a flaky brick. It should be moist and a bit sticky so try cutting back on the flour and add until you get the right texture.
Other things... water too hot/cold, too much salt, use a moist towel to cover during the rise. Also, the ideal temp for dough to rise is 75-78F.
Hope this helps.
@@speedieguy thanks. I'll give those suggestions a look. Much appreciated!
Do you refrigerate the bread overnight?
No. 70-75 degrees to rise overnight.
This didn't work for me. I got a great rise for 10 hours in the mixing bowl, but it hardly rose in the pan or oven. Any suggestions?
When it didn't give me a good second rise I think my yeast may have been old.
Also, make sure your salt and yeast do not come in direct contact with eachother. You can also pre-disolve your yeast in warm water for about 10-15 minutes prior.
I had very same problem 😕. The yeast not expired. Yeast and salt didn't touch. Help
What size skillet
10 inch
Will whole wheat flour work?
Yes. It will be a little denser. I ususally add a quarter cup of honey to make honey wheat.
How much water?
1and 1/2 cups
Have you ever sliced the top with a sharp knife or a razor blade? I just mixed up a loaf. I plan on letting it proof for 24 hours!
I have but usually just leave it the way it is.
Joshua Weissman's father
Lol! My son is a big fan of his!
How about the teen cutting thru the dining room following his phone? Anybody else see that ?
My home. Not a professional studio. Lol!
Can you use gluten free all purpose flour?
I don't know. Don't have any experience with gluten free flour.
@@speedieguy ty
Weres the sugar for the yeast 😬
You dont need sugar for yeast
B
I am guessing that is white flour.
Did anyone tried grinding their own flour and then make bread with this receipe?
I used bread flour but I've done this with AP, whole wheat, and a few others. Whole wheat is a little denser and doesn't rise as much but it is still very good.
does the water need to be warm
It doesn't have to be but it would speed things up a bit.
@@speedieguy Thank you so much for your fast response, I have made bread like this before but i added roasted garlic and some Italian seasoning it was delicious! Thank you again
@@patriciaandjudgey1442 Sounds delicious!
Seems like you would have given artisanbreadwithstev at the very least a shout. Since this video is a virtual copy and paste of his. Other then you claiming the proofing takes 8-24 hrs vs his 2 1/2. Pretty scummy that you didn't.
that's cooking in a bread pan, not a skillet. Skillet bread is cooked on the hob.
Skillet bread is any bread made in a skillet. It has nothing to do with where it's cooked.
Everybody is a critic.
If you don’t show your bread being sliced into after cool - why should we trust your recipe? Show the crumb!
I originally made this video for friends only who whanted to know how I make my bread. I may revisit this at sometime in the future. I'm just an amateur home cook that occationally puts up videos.
You did great🤗
Your not entirely honest!! When you said cooked in a skillet, there was no mention of an oven!!!!
I made this and it was fucking gross
well you messed it up, because it is very good
How rude can you be??? Did you ever think YOU may have made a mistake? SMH!!!!!
Try making it right next time and cut the profanity. IT’S A FOOLPROOF RECIPE!!
You must have messed up