Rustic Bread Recipe For Beginners
I was looking at some cookbooks the other day and I came across some old recipes from the Pioneer Days. They made bread in a frying pan or a roasting pan over the fire. I know some of them had some kind of ovens to bake in. I bet their bread was so delicious. Through the years I have worked on making bread and trying new bread recipes, I think I have finally mastered it!
This Rustic No-Oven Stovetop Bread is amazing and tastes so good. It is so soft on the inside and has a crispy crust. When you do not have a lot of time this recipe is a real lifesaver.
Making this bread is super simple for beginners and experienced bakers. You are going to love this recipe because it works beautiful for sandwich bread.
I made some yesterday and it was so delicious toasted and freezer raspberry jam. This recipe needs just a few ingredients and simple steps. Just mix, and cook, it does not get easier than that.
ONLY 5 INGREDIENTS ARE NEEDED FOR THIS RUSTIC NO-OVEN STOVETOP BREAD….
- All-purpose flour
- Instant yeast
- Warm water
- Sugar
- Salt
If you don’t have a cast iron skillet, you can use a regular oven-safe skillet. (That is what I used yesterday when I baked a loaf of Rustic Stovetop Bread.
To achieve a softer crust, brush the cooked bread with melted butter immediately after cooking.
You can enjoy this delicious Crusty Bread with some soup or even have it on its own with some butter. It will become a favorite family favorite to pass down for years.
If you have not made bread in your home start today! It really is easy and your family will love it!
Scroll down, grab your apron and lets make a loaf…..
Ingredients
- 3 cups all-purpose flour
- 2 1/2 tsps rapid rise
- 1 1/2 tsps salt
- 1 3/4 cup water ( 105 – 110 Degrees)
- 2 tsps sugar
Instructions
- In a large bowl add all the ingredients on the list. You can also add in spices or herbs of choice here as well. The dough will be a little bit sticky.
- Add the warm water to the bowl. Make sure the water is just warm and not hot. Stir with a spoon until well combined.
- Cover with plastic wrap or a towel and let sit at room temperature until about double in size.
- Do not punch down the dough. Add about 1 TBSP of oil to the bottom of a cast iron skillet or any other oven safe skillet (a 10" or 12" skillet works well).
- Drizzle about a tablespoon of the oil over the dough and also drizzle some on your hands. Rub the oil on your hands, this will help the dough not stick. Gently release the dough from the sides of the bowl and then gather it all up in your hands. Gently shape it into a ball.
- Place the dough in the oiled skillet, cover loosely with a towel. Let it rise again until full of air – about 30 minutes for rapid rise yeast and 1 hour for active dry yeast.
- Preheat the oven to 400ºF.
- Bake for 35-40 minutes until the top is starting to brown.