No Mumbo-Jumbo, Just A Delicious No-Knead Homemade Bread!


I love a good bread recipe, and I only share it if it is worth it.  Well friends, let me tell you: this one is SO worth it! Full of delicious taste, great for sandwiches, to eat alone, or with a slab of butter, this bread is absolutely worth making.  Not to mention: it is all made in one bowl!

No kneading and rising, and moving and rising again and all that.  It is simple, straightforward and easy. I really think you are going to like this and your family will thank you for it, too!

Check out what our friends over at Baker Bettie had to say about this:

“The easiest no-knead skillet bread. Just mix all of the ingredients together, let the dough rise, pan and bake. You won’t get your hands or counters messy!”

No mess? Yes! That is my kind of recipe!



1 package active dry yeast (21/4 tsp if measuring from bulk yeast)

2 cups lukewarm water

1/2 TBSP kosher salt

41/3 cups Gold Medal all-purpose flour

Bertolli olive oil




Combine yeast and warm water in a large bowl or pitcher.

Using a wooden spoon add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time, until completely incorporated.

Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour.

Do not punch down the dough. Lightly oil the bottom of a cast iron skillet (a 10″ or 12″ skillet works well). Sprinkle a good amount of flour on top of the dough and then cover hands with flour. Take all of the dough and shape into a disk. (it will be sticky)

Place in the skillet, cover loosely with a towel, and allow to rise for another 30 minutes.

Preheat the oven to 400ºF.

Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves.

Bake for 35-40 minutes until the top is a deep brown color.



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Quick Tip: Add some Italian seasoning to the dough for an Italian taste

Thanks again to Baker Bettie for this amazing recipe.