My eldest daughter Kaitlin has a love for bread. I’m not just saying she likes to eat bread (c’mon who doesn’t like to eat bread) she LOVES bread! She loves the different rustic crusts that can be had with different techniques. The different flavors and textures that are accomplished with less or more kneading or proofing. She has read bread books, and even sold her homemade bread for a time. It truly is a craft, an art if you will, for her. She takes it quite seriously. She even plays Italian music while she is baking bread. I promise Italian music makes the bread more authentic. No joke. I have watched her, all five of us have watched her deal with one loaf of bread all day long! We watch her because the second that puppy has “rested” we devour it. Sometimes Kaitlin is bothered by this. She wants to test the texture, if rests longer does it crust up better?… blah blah blah back away from the bread gurl! MMM SO GUUD!
I must confess I am not a patient cook. There are a lot of areas in which I have great patience, cooking is not one of them. If it has taken too long for the chocolate cookies to bake, and I’m on my umpteenth pan, I’ll just eat the dough. Call it done. So when I came across this recipe on Pinterest for “Easy No-Knead Skillet Bread” I honestly thought “Not possible.” It’s a biscuit. So I pinned it for a try later. Now mind you I pretty much have a professional bread maker in my house so this could be a real embarrassment. However if this flies, AWESOME, I’m golden. I am not about to baby sit some dough all day long. Check my yeast starter. Feed my yeast starter. Nope, not me! So I gave it a shot and I have to say I was pleasantly surprised. It really did turn out! I followed her ingredients and directions with a couple of exceptions.
On step four she (Bettybaker) says “to flour the top of the bread” I had to use a lot of flour on my hands and keep getting more because it was definitely sticky and hard to grasp. Have your flour ready!
The other thing I did, because I have seen this proofing process fail so many times particularly in winter, is I preheated my oven to 170, which is usually the lowest setting, then turned it off. You can then place whatever needs to rise in the oven. Kaitlin has also placed my Pampered Chef baking stones in the oven at times to keep the heat longer. It works so well.
My people loved the bread! Even Kaitlin was impressed! -M ate half the loaf. Again, no paprika to worry about. This bread had such a great rustic crust and I am always generous with the oil (or Butter) so the bottom was crispy as well. And it just lifted right out of that cast iron skillet. Oh and my skillet is a 10 inch. Such great bread for the small amount of babysitting that took place. Definitely a keeper.
Give it a try, you will be glad you did.
Always looking forward,