My Latest obsession, SKILLET BREAD. This No Knead Cheddar Skillet Bread with White Pepper is an homage to grandmas pizza.

No Knead Cheddar Skillet Bread with White Pepper
No Knead Cheddar Skillet Bread

This chewy bread was inspired by last weeks No Knead Skillet Olive bread. It was so good that I wanted to try a new skillet bread. Since it’s reminiscent of focaccia, I thought of grandma’s pizza. Grandma used to put white pepper on the crust of her homemade pizza. It gave it a mysterious kick that I loved! I’ve never been able to duplicate her pizza, so I stopped trying, but this slightly spicy bread reminds me of her!


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Instead of olives, this time I stirred 8oz of cubed cheddar cheese into 3 cups of flour in a large bowl.

In a medium bowl I added 2 cups lukewarm water and stirred in the yeast packet, then 2 tsp salt, 1/2 tbsp granulated onion, 1/2 tsp granulated garlic, 1/4 tsp ground white pepper, and 1/2 tsp crushed red pepper. I added 1/2 cup flour and stirred well.

Add yeast to two cups lukewarn water

Next I stirred the wet ingredients into the dry ingredients and mixed well. Then I covered it with plastic wrap and put a tea towel over it and set it in a warm place to rest and rise for an hour.

TIP: My kitchen is cold so I pre-heated my microwave with a cup of water just to take the chill off and warm it up a little. Then I tucked the bowl of dough inside the cozy, slightly warm microwave to rise for an hour.

After the hour had passed, I oiled the bottom and sides of my 10″ cast iron skillet with a drizzle of olive oil and poured the dough into the skillet, using lightly oiled finger to get it out of the bowl. Gently pat the dough to evenly fill the skillet.

Next I covered it with the tea towel and put it back in my slightly warm microwave to sit and raise for another half hour.

I preheated my oven to 425f and decorated the top of the bread with fresh instant pot black beans, crushed red pepper, roasted peppers, 1/4 tsp white pepper, and cilantro leaves.

I baked it for a half hour and it was golden brown so I took it out and carefully turned it out onto a baking rack to cool. Be very careful because it’s heavy and scorching hot!

After it cooled for at least a half hour we cut into it and ruined our dinner!

It makes the best sandwiches too!

No Knead Cheddar Skillet Bread

No Knead Cheddar Skillet Bread

This crusty, cheesy, yeasty olive bread is super easy and ready to eat in about 2 1/2 hours! As an homage to Grandma, I added white pepper to the crust! Apparently Skillet Bread is my new obsession!
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Course: Appetizer, bread, Breakfast, Side Dish, Snack
Cuisine: American
Prep Time: 2 hours 40 minutes
Total Time: 2 hours 40 minutes
Servings: 12
Calories: 164kcal
Author: ebookfoodie

Ingredients

  • 2 cup water Luke warm
  • 2 1/4 tsp active dry yeast (one packet)
  • 1 1/2 tsp salt I used pink himalayan.
  • 3 1/2 cups flour
  • 1/2 tsp granulated garlic (Lawrey's Granulated Garlic with Parsley is the best!)
  • 1/2 tbsp granulated onion
  • 1/2 tbsp olive oil
  • 8 oz cheddar cheese Cut in small cubes. Pepperjack would be awesome!
  • 1/2 tsp white pepper 1/4 tsp for the bread, 1/4 tsp for the top (Optional)
  • 1/2 tsp crushed red pepper flakes optional

Instructions

  • Add 2 cups lukewarm water to a medium sized mixing bowl.
  • Add the yeast packet, or 2 1/4 tsp of yeast, and stir well.
  • Add 1/2 cup flour and the salt to the medium bowl and stir well.
  • Next, in a large mixing bowl, add 3 cups flour
  • Add the cubed cheese to the flour and mix well.
  • To the medium bowl with the yeast, add the garlic, granulated onion, 1/4 tsp white pepper, 1/4 tsp red pepper flakes and stir.
  • Slowly stir the wet ingredients into the dry ingredients and mix well.
  • Cover with plastic wrap and place a tea towel over it. Place it somewhere warm to rest and rise for 1 hour.
  • After the dough has rested an hour, oil the bottom and sides of a 10” cast iron skillet with 1/2 tbsp olive oil.
  • Pour the dough into the skillet using your fingers to pull it out of the bottom of the bowl. It will be sticky!
  • Lightly oil your fingers and press the dough around gently to even it out. Don't poke the cheese cubes down into the bread. Most will sink to the bottom anyway.
  • Cover the skillet with a tea towel and put it back in a warm place to rest and rise for a half hour.
  • Preheat your oven to 425° F.
  • After a half hour, remove the tea towel and decorate the top of your bread. Sprinkle the remaining 1/4 tsp white pepper, red pepper flakes and anything else you want to use to decorate it. Parsley flakes, a little shredded cheese… A drizzle of olive oil…
  • Bake for 30 minutes and check to see if it's golden brown on top. If not, give it a few more minutes until it's golden brown.
  • Remove skillet from the oven very carefully turn the bread out onto a cooling rack and let cool (pretty side up) for at least a half of an hour!

Notes

  • It is very moist! If you increase it to 4 cups of flour you will have a less fragile, slightly higher loaf.
  • I like to slice a large round of bread like this by cutting it in half once. Then cut the half into shorter slices.
  • This makes amazing sandwiches if any is leftover.

Nutrition

Calories: 164kcal | Carbohydrates: 29g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 595mg | Potassium: 54mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2% | Calcium: 1.8% | Iron: 10.4%
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