Makes 1 Loaf | Total Time

Anything but Crumby

Measurements adapted from “Baker Bettie” to accommodate size of Skillet Loaf Pan.

346 Grams of Flour (About 2 ¾ Cups)
5 Grams of Dry Active Yeast (About 2 Teaspoons)
5 Grams Kosher Salt (About a Teaspoon)
300 Grams Warm Water (About 1 ¼ Cups)
2-3 Tablespoons Olive Oil

Combine flour, dry active yeast and kosher salt into a large bowl.

Measure water to about 110 Degrees Fahrenheit and add to the bowl.

Using a wooden spoon incorporate ingredients until a shaggy dough ball forms.

Cover bowl with plastic wrap and let rise for 90 minutes at room temperature.

Add a couple tablespoons of olive oil to your skillet loaf and use a brush to distribute throughout.

Uncover bowl and slowly release the dough into your skillet.

Cover loaf with a dish towel and let rise for another 40 minutes.

Preheat the oven to 400 Degrees Fahrenheit.

Brush a tablespoon of olive oil on the top of the loaf and sprinkle a little more kosher salt on top.

Bake for 35 minutes.

Turn on the broiler and bake for another 5 minutes.

Let bread rest for at least 30 minutes so the loaf is easy to slice.

Try not to eat the whole loaf in one sitting.

I tried this recipe for the first time almost a year ago. It was early quarantine and I was trying some new recipes that paired wonderfully with some fresh bread. I am not a big baker, so making bread had me skeptical. But thanks to Pinterest and big brother, I was recommended this ‘easy skillet bread’ recipe by Baker Bettie and decided to give it a try.

Needless to say, I pulled it off beautifully. I was so amazed that I could make bread that tasted so good. I immediately told my parents about it and they made it within the same week. They were equally floored. The only problem my dad had was that the bread was hard to slice given the area of a normal cast iron skillet. A couple days later he purchased a skillet loaf pan and adjusted the measurements to produce the loaf you see before you.

Jealous of his loaves, you know I had to ask for a skillet loaf pan of my own for Christmas. Luckily my parents obliged.

I am not exaggerating when I say either my parents or I make a loaf of this bread once a week. It’s addicting, we love it, and we cannot thank Baker Bettie enough.

©The Anol Vegan 2021