Cast Iron Bread

Cast Iron Skillet No Knead Bread Easy Recipe

INGREDIENTS

• 4 1/3 cups bread flour

• 1 package, 8 gr active dry or rapid rise yeast

• 1/2 TBSP kosher or sea salt

• 2 1/4 cups warm water 110 F - 49 C

• 3 tbsp olive oil

• Italian seasoning (optional)

INSTRUCTIONS

1. In a large mixing bowl, whisk together flour, yeast, and the salt. You can also add in spices or herbs of choice here.

2. Add warm water to the bowl, 110 F - 49 C. Stir with rubber spatula until mixed. It’s going to be a wet dough, kind of like a thick batter.

3. Cover with plastic wrap, let sit in a warm area until it doubles in size, about 45 minutes for rapid rise yeast, hour and a half with active dry yeast.

4. Add 1 TBSP of oil to the cast iron skillet. Sprinkle a tablespoon of the oil over the dough and some on your hands. Helps with the dough not sticking to your hands.

5. Gather up the dough and shape it into a ball. Place the dough in the skillet, and cover with a towel. Let it rise again for 30 minutes for rapid rise yeast and 1 hour for active dry yeast.

6. Preheat the oven to 400ºF.

7. Sprinkle olive oil on top of the dough, then score the dough with a bread lame or knife.

8. Bake for 40 minutes until the top is turns brown.

9. Allow bread to cool on a baking rack for a minimum 1 hour before cutting.

10. Enjoy!