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Homemade Cast Iron Skillet Bread

A five-ingredient homemade bread that bakes uncovered in a cast iron skillet for a light, crispy crust and soft, tender inside. No mixer, no bread machine, no Dutch oven — just a few minutes of hands-on work and a rest in the refrigerator.
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 2 hours 30 minutes
Serving Size 12 slices

Equipment

  • Large mixing bowl
  • 10-inch cast iron skillet
  • Wooden spoon
  • Plastic wrap, towel, or beeswax bowl cover
  • Razor blade or sharp knife (optional, for scoring)

Ingredients

  • 2 cups warm water
  • 1 packet rapid rise yeast
  • 1 tablespoon honey
  • 4 cups bread flour
  • 1 1/4 teaspoons kosher salt
  • 1 to 2 teaspoons oil for coating the dough (optional)
  • Shortening oil, or bacon grease, for greasing the skillet
  • Butter for brushing the top (optional)

Instructions

  • Pour the warm water into a large bowl. It should be warm enough to activate the yeast but not hot enough to kill it.
  • Add the rapid rise yeast and honey. Stir and let sit at least 5 minutes, until foamy and bubbly.
  • Add the bread flour using the dip, level, and pour method so you don't pack in too much.
  • Add the kosher salt.
  • Stir by hand just until the flour is incorporated. Do not over mix — a few turns of the spoon is enough.
  • Optional: drizzle 1 to 2 teaspoons of oil over the dough and work it around by hand so it releases easily from the bowl later.
  • Cover the bowl and refrigerate at least 2 hours, or until the next day.
  • Grease a cast iron skillet well on the bottom and sides with shortening, oil, or bacon grease.
  • Turn the dough out onto a lightly floured surface. Knead with quarter turns, working in flour until the stickiness is gone — about 10 to 12 turns.
  • Shape the dough into a round and place it in the center of the greased skillet.
  • Optional: score the top with a few crisscross slits using a razor blade or sharp knife.
  • Let the bread rest in the pan for 30 minutes. Halfway through, preheat the oven to 425°F.
  • Bake for 30 minutes, checking a few minutes early if your oven runs hot.
  • Optional: brush the top lightly with butter for a slightly softer crust. Skip for extra crispness.
  • Cool slightly, lift from the pan, and slice while still warm.

Video

Notes

  • Bread flour gives the best structure and chew, but all-purpose will work in a pinch — the loaf will be a little softer.
  • Active dry yeast can be substituted for rapid rise. Give it closer to 10 minutes in the water and make sure it foams before adding the flour.
  • The cold rest is where the flavor develops. Two hours is the minimum; overnight is even better.
  • The bread is done when the top is golden and the loaf sounds hollow when tapped on the bottom. An instant-read thermometer in the center should read about 200°F.
  • Store wrapped in a towel or paper bag at room temperature for up to two days, or slice and freeze in a zip-top bag.