Easy No-Knead Skillet Bread

Spring Chicken

I found this recipe on Pinterest and decided to try it on the Egg. Mostly because I have a skillet and I have an Egg. Both were idle.

I was also curious about the simple instructions. Even I can stick pretty close to them.

Anyway, here's the start to finish results:

Mixed and in bowl for one hour.

DSC02852 by springchickentexas, on Flickr

After one hour.

DSC02853 by springchickentexas, on Flickr

Into a 15" top/12" bottom skillet.

DSC02854 by springchickentexas, on Flickr

Poked and prodded.

DSC02856 by springchickentexas, on Flickr

On the Egg for 35 to 40 Min @ 400° dome (actually 465° to make up for the variance)

DSC02858 by springchickentexas, on Flickr

After 35 minutes.

DSC02860 by springchickentexas, on Flickr

After 40 minutes.

DSC02863 by springchickentexas, on Flickr

Bottom.

DSC02864 by springchickentexas, on Flickr

Ready to serve.

DSC02865 by springchickentexas, on Flickr

Yes, very good. Made some dippin' oil with herbs and lite olive oil and some parmesan cheese. Delicious.

Will do this one again.

The recipe is below if anyone wants it.

Spring "Got Skilled Will Bake" Chicken
Spring Texas USA
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Easy No-Knead Skillet Bread

Prep time 1 hour 35 mins
Cook time 40 mins
Total time 2 hours 15 mins

Ingredients

1 package active dry yeast (2¼ tsp if measuring from bulk yeast)
2 cups lukewarm water
½ TBSP kosher salt
4⅓ cups all-purpose flour
olive oil
rosemary

Instructions

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 Egg to 400ºF, indirect. I used 465°.
Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. (I passed on the X) Sprinkle with coarse salt and rosemary leaves.
Bake for 35-40 minutes until the top is a deep brown color.