No Oven Skillet Yeast Bread
A soft enriched yeast loaf that rises twice and cooks covered in a skillet on the stove.
Equipment
- large skillet with lid
- Large mixing bowl
- Wire rack
- Kitchen towel
- Instant read thermometer
Ingredients
Main Ingredients
- 3 cup all purpose flour plus more for dusting
- 2 ¼ tsp active dry yeast 1 envelope
- 1 tbsp sugar
- ½ cup warm water 105 to 110 degrees F
- ¾ cup warm milk
- ¼ cup unsalted butter melted
- 1 large egg room temperature
- 1 ½ tsp kosher salt
- 2 tbsp olive oil divided, 1 tbsp for the dough and the rest for the bowl and skillet
Instructions
Cooking
- Proof the yeast. Combine the yeast, sugar, and warm water and wait 5 to 10 minutes for a foamy top.
- Make the dough. Stir the flour, salt, yeast mixture, milk, butter, egg, and 1 tablespoon olive oil into a soft dough, then knead for 8 to 10 minutes until smooth.
- First rise. Rest the dough in an oiled covered bowl for 1 to 1 1/2 hours, until doubled in size.
- Shape. Punch down the dough, shape a round loaf, cover, and let it puff for 30 minutes.
- Cook. Cook the loaf covered in an oiled skillet over medium low heat for about 12 minutes per side, until golden and about 190 degrees F inside.
- Cool. Cool the loaf on a wire rack for 20 minutes before slicing.
Notes
Substitutions: Replace up to half the flour with whole wheat and add a little extra milk.
Tips: Keep the heat at medium low and do not taste raw dough.
Storage: Keep at room temperature for up to 2 days, or freeze slices for up to 3 months.