No Knead Skillet Bread

I found this recipe at Baker Bettie’s, was intrigued by a relatively quick rise, no-knead bread that’s baked in a cast iron skillet. The result was a HUGE loaf of bread with a fine texture that would be terrific for sandwiches. 

• 1 package of yeast or 2 1/4 teaspoons if using bulk
• 2 cups warm water
• 1/2 tablespoon kosher salt
• 4 1/3 cups flour
• olive oil
• rosemary

1. In a large bowl, mix yeast and warm water.

2. Add in one cup of flour, and the salt – stirring with a wooden spoon until combined.

3. Add the rest of the flour, one cup at a time and mix in. It will be sticky, lumpy, and messy, but that’s okay. Cover the bowl with plastic wrap and let it rise for an hour.

4. Do not punch down the dough.

5. Oil a cast iron skillet with olive oil (I used Crisco).

6. Sprinkle flour on top of the dough, then dip your hands in flour. Shape the dough into a disk and place in the skillet. Cover it with a towel and let it rise for another 30 minutes.

7. Preheat oven to 400º. Drizzle a teapoon of olive oil over the dough and cut an X with a knife about 1/4″ deep into the top. Sprinkle with kosher salt and rosemary leaves.

8. Bake for 35 to 40 minutes until the top is brown.

9. Let cool on a rack and enjoy your lovely loaf of bread!