No-Knead, No-Rise Rustic Skillet Bread

This No-Knead, No-Rise Rustic Skillet Bread is perfect for dinner! It’s fast and easy! 

No-Knead, No-Rise Rustic Skillet Bread | Kathy's Kitchen TableHappy Valentine’s Day!

While you might typically make something sweet for your sweetie on Valentine’s Day, I know the way to my husband’s heart is bread. And lots of it! He is happy with just a loaf of homemade, fresh out of the oven, bread!

I love to bake it for him. But, I have found lately that I just don’t have the time in the afternoon to devote to a couple of hours to making bread. While I greatly enjoy it, sometimes the time is just not there. This No-Knead, No-Rise Rustic Skillet Bread, however, is perfect! All you need is a large bowl, a wooden spoon, and some basic ingredients. Plop the dough into a cast iron skillet and bake for just a few minutes while you cook the rest of your dinner!

While this bread might not be the prettiest bread out of there (it is rustic after all), it sure is tasty. It has a nice thick, crunchy crust and a chewy, slightly sweet crumb. This bread goes with just about anything!

No-Knead, No-Rise Rustic Skillet Bread
 
Ingredients
  • 2 cups flour
  • 2 teaspoons baking soda
  • pinch of salt
  • 3 tablespoons sugar
  • 1¼ cups buttermilk
Instructions
  1. Preheat the oven to 425 degrees F. Grease a cast iron skillet with shortening and set aside.
  2. In a large bowl, combine the flour, baking soda, salt and sugar. Stir until well combined. Add the buttermilk in 3 batches, stirring after each addition. Make sure the mixture is well combined. It will be very sticky. Pick up with your hands and shape into a ball as best you can.
  3. Place the dough into the prepared skillet. The dough will just sit in the center of the skillet if the skillet is large. It will not really spread out to fill the skillet.
  4. Bake for 15 minutes. Turn the oven down to 350 and bake for 10-12 minutes. Test the bread with a sharp knife to see if dough is cooked through. If crumb comes out on the knife, cook for an additional 2-3 minutes or until done.
  5. Cool bread on a wire rack for 10-15 minutes and serve.

Recipe Source: Buttercream Fanatic

Linked to: Weekend Potluck, Tuesday Talent Show, Buns in my Oven and Show Stopper Saturday

Comments

  1. This looks awesome. Does it taste at all like biscuits?

  2. Love this bread recipe…looks delicious! It looks so crusty and good. Thanks for sharing!
    Jodee Weiland recently posted…The Golden Tango Cream with Ice Cream and Raspberry DessertMy Profile

  3. Fresh bread sounds so amazing right now! Thanks for linking up with What’s Cookin’ Wednesday!
    Karly recently posted…Fudge Frosted Peanut Butter Blondie BarsMy Profile

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