This simple cast iron skillet bread takes only 6 ingredients. An easy to make, crusty white bread recipe baked in a cast iron skillet. This has a rustic taste and texture, the perfect side for soups, salads, or a hearty stand-alone bread. You’ll find it very similar to French Bread.
Bread baking is one of the most treasured vintages skills I think you can have. There is nothing quite like a slice of fresh baked homemade bread with melting butter spread on top.
This bread is soft and moist on the inside with a hearty crispy crust on the outside.
This homemade yeast bread is a great beginner’s recipe. If you’ve never made bread before, you’ll find these step by step instructions make the process very easy!
6 Ingredients Needed to Make Cast Iron Skillet Bread
The best part about this easy bread recipe is that it takes only 6 standard pantry ingredients. And the baking time is only 25 – 35 minutes.
- Unbleached White Flour
- Warm Water
- Granulated Sugar
- Active Dry Yeast
- Olive Oil
- Salt
Equipment Needed to Prepare Cast Iron Skillet Bread
- 8 inch or 10 inch cast iron skillet – the 8 will give you a taller loaf for sandwiches.
- Large Mixing Bowl
Step By Step Instructions for Bread
Combine water, sugar, and yeast in bowl and stir. If you are using an electric mixer, you can add these directly to the mixing bowl. Let mixture sit for about 5 minutes.
Add salt, oil, and 3 cups of the flour to wet ingredients.
Turn mixer on to low. Slowly add the rest of the flour, ½ cup at a time, until dough forms a soft ball.
Knead in mixer for 2-3 minutes, or by hand until dough bounces back when pressed.
Remove dough, add a bit of oil to grease sides, and return dough to bowl.
Let dough rise in bowl, covered, in a warm spot, for one hour or until it has doubled in size.
Once dough is doubled, punch down and place on a lightly floured surface.
Divide in half, for two loaves, or leave whole for one large loaf.
Lightly grease case iron pan. I use one 8-inch pan for the recipe, so the bread is tall enough for sandwiches.
Flatten dough with hands, then form a round loaf, tucking the edges underneath.
Place in cast iron pan, cover, and let rise for 30 minutes.
While bread rises preheat oven to 375 degrees.
Cut 4 shallow slits in the top of the risen bread.
Place risen bread in preheated oven and bake for 25-35 minutes (one large loaf takes about 35 minutes).
Tips for Making Cast Iron Skillet Bread
- Warm water should be 105 – 115 degrees. If it is too hot you may kill your yeast.
- You can make this bread in a Dutch Oven (do not split the dough)
- For a crusty, traditional loaf, place a baking sheet in the bottom rack of your oven and add a few ice cubes when you place the dough in the oven. This will steam the crust of the bread.
- For a soft crust, coat the top with butter when you remove from the oven.
More Bread Recipes to Try
Rustic No Yeast Bread Recipe
Old Fashioned English Muffin Recipe
Pina Colada Monkey Bread Recipe
Pumpkin Ale Bread with Hatch Green Chiles
Banana Bread Recipe for Your Instant Pot
Quick And Easy French Bread You Can Make
More Cast Iron Skillet Recipes
Cast Iron Gingerbread Recipe
Chicken Pot Pie Recipe
Sausage Gravy Recipe
Crispy Baked Chicken Legs Drumsticks Recipe
Cast Iron Dinner Rolls Fool Proof Recipe
Dark Chocolate Raspberry Scone Recipe
Cast Iron Skillet Bread
Keywordcast iron, french bread, white bread
Ingredients
- 5 1/2 – 6 Cupsunbleached white flour
- 2 1/4Cupswarm water105 – 115 degrees F
- 2tbspgranulated sugar
- 1tbspActive Dry Yeast
- 2tbspOlive Oilor vegetable oil
- 1tbspSalt
Instructions
Combine water, sugar, and yeast in bowl and stir. If you are using an electric mixer, you can add these directly to the mixing bowl. Let mixture sit for about 5 minutes.
Add salt, oil, and 3 cups of the flour to wet ingredients.
Turn mixer on to low. Slowly add the rest of the flour, ½ cup at a time, until dough forms a softball
Knead in mixer for 2-3 minutes, or by hand until dough bounces back when pressed.
Remove dough, add a bit of oil to grease sides, and return dough to bowl.
Let dough rise in bowl, covered, in a warm spot, for one hour or until it has doubled in size.
Once dough is doubled, punch down and place on a lightly floured surface.
Divide in half, for two loaves, or leave whole for one large loaf.
Lightly grease case iron pan. I use one 8-inch pan for the recipe, so the bread is tall enough for sandwiches.
Flatten dough with hands, then form a round loaf, tucking the edges underneath.
Place in cast iron pan, cover, and let rise for 30 minutes.
While bread rises preheat oven to375 degrees.
Cut 4 shallow slits in the top of the risen bread.
Place risen bread in pre heated oven and bake for 25-35 minutes (one large loaf takes about 35 minutes).
Recipe Notes
For a crusty, traditional loaf, place a baking sheet in the bottom rack of your oven and add a few ice cubes when you place the dough in the oven. This will steam the crust of the bread.
For a soft crust, coat the top with butter when you remove from the oven.
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