No Knead Cheddar Skillet Bread
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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!
Prep Time2 hrs 40 mins
Total Time2 hrs 40 mins
Course: Appetizer, bread, Breakfast, Side Dish, Snack
Cuisine: American
Servings: 12
Calories: 164kcal
Author: ebookfoodie


  • 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


  • 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!


  • 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.