Easy No-Knead Skillet Bread
4 & 1/3 c all-purpose flour
1 package of rapid rise yeast
1/2 tsp sea salt or kosher salt
2 cups of warm water ( not hot -- around 110 degrees )
3 T olive oil
1- In a large mixing bowl, whisk together flour, yeast and salt.
2- Add in the warm water to the bowl. Stir until well combined.
( this dough is a little wet & sticky - don't freak out! ha! )
3- Cover with plastic wrap or a towel & let sit at room temp until the dough doubles in size -- about 45 minutes.
4- After the dough has doubled, add 1T of oil to bottom of the cast iron skillet.
( do not punch down! )
5- Drizzle 1T of olive oil over the dough & coat your hands. Gently release the dough and shape into a ball. Th dough is sticky so just do your best.
6- Place dough ball in the oiled skillet, cover loosely with plastic or a towel. Let rise again - about 30 minutes.
7- Preheat oven to 400 - drizzle more oil on top, score top with an x, and sprinkle with salt.
8- Bake for 35-40 minutes until the top is nice and golden brown. allow bread to cool for an hour. Then slice & enjoy!
Bread is good for up to 48 hours, after that, throw it in the freezer!
How easy peasy, am I right?