No-Knead Cheddar Skillet Bread
This crusty, cheesy, yeasty bread is super easy and ready to eat in about 2 1/2 hours! As an homage to Grandma, I add white pepper to the crust! Skillet bread is my new obsession! *As an Amazon Associate, I earn from qualifying purchases.
Servings: 12
Calories: 164kcal
Equipment
- large bowl
- medium bowl
- #8 or 10 inch cast iron skillet (a dutch oven would also work)
- plastic wrap and/or tea towell
- knife
Ingredients
- 2 cup water Luke warm
- 2 ¼ tsp active dry yeast (one packet)
- 1 ½ tsp salt I used pink himalayan.
- 3 ½ cups AP flour
- ½ tsp Lawry's coarse ground garlic powder with parsley
- ½ tbsp granulated onion I prefer granulated onion like this over onion powder.
- ½ tbsp olive oil
- 8 oz cheddar cheese Cut in small cubes. I often use half smoked cheddar and half Pepperjack.
- ½ tsp white pepper 1/4 tsp white pepper for the bottom of the bread, 1/4 tsp for the top (Optional)
- ½ 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 the 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 before slicing!
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: 100IU | Calcium: 18mg | Iron: 1.9mg