Why You’ll Love This Recipe
This recipe is a game-changer for those who don't have an oven or simply want a quicker alternative to traditional bread-baking methods. Not only is it simple, but it also allows you to get creative by adding herbs, cheese, or dried fruit to the dough. It's faster than conventional bread recipes, and the result is a beautifully soft interior and a golden crust without the fuss.
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- ¾ cup warm water (110°F/45°C)
- 2 tablespoons olive oil
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Mix the dry ingredients: In a large mixing bowl, combine the flour, sugar, salt, and instant yeast. Whisk them together to ensure everything is evenly distributed.
- Add the wet ingredients: Pour in the warm water and olive oil. Mix until a shaggy dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. The dough should be soft but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
- First rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until it has doubled in size.
- Shape the dough: Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface and shape it into a round loaf.
- Second rise: Place the shaped dough on a piece of parchment paper, cover it again, and let it rise for another 20-30 minutes until puffy.
- Preheat the skillet: Heat a heavy-bottomed skillet or non-stick pan over medium-low heat. Place the loaf in the skillet along with the parchment paper.
- Cook the bread: Cover the skillet with a lid and cook for 15-20 minutes on the first side, or until the bottom is golden brown. Carefully flip the bread over, cover, and cook for another 10-15 minutes until the other side is browned and the bread sounds hollow when tapped.
- Cool and serve: Remove the bread from the skillet and let it cool on a wire rack. Slice and enjoy your fresh stovetop bread!
Servings and timing
- Servings: 6-8 slices
- Total time: 2 hours (including rising time)
Variations
- Herb & Cheese: Add herbs like rosemary or thyme to the dough, or incorporate grated cheese for extra flavor.
- Garlic Bread: Mix in garlic powder or brush with garlic butter after baking for a savory twist.
- Whole Wheat: Substitute half of the all-purpose flour with whole wheat flour for a denser loaf.
Storage/Reheating
- Storage: Store leftover bread in an airtight container at room temperature for up to 3 days.
- Reheating: To reheat, warm the bread in a skillet over low heat for a few minutes.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, but you'll need to activate it first. Dissolve the active dry yeast in the warm water along with the sugar and let it sit for 5-10 minutes until foamy before adding to the dry ingredients.
Can I use whole wheat flour?
Yes, you can substitute half of the all-purpose flour with whole wheat flour. The bread will have a denser texture, so adjust the water as needed.
Why did my bread turn out dense?
Dense bread can result from under-kneading or using too much flour. Make sure the dough is kneaded until smooth and elastic, and avoid adding too much flour during the kneading process.
Can I make this dough ahead of time?
Yes! After the first rise, you can refrigerate the dough for up to 24 hours. Let it come to room temperature and rise again before shaping and cooking.
How can I make a garlic herb version?
Add 1-2 teaspoons of garlic powder and dried herbs like rosemary or oregano to the dry ingredients. You can also brush the finished bread with garlic-infused butter.
Can I freeze this bread?
Yes, you can freeze the bread after it cools. Wrap it tightly in plastic wrap and foil before freezing. To reheat, warm it in the oven or skillet.
What type of skillet is best for this recipe?
A heavy-bottomed skillet or non-stick pan works best to ensure even heat distribution and prevent sticking.
How do I know when the bread is fully cooked?
The bread is done when it has a golden-brown crust on both sides and sounds hollow when tapped on the bottom. If you're unsure, you can use a thermometer—the internal temperature should reach 200°F (93°C).
Can I add extra flavorings to the dough?
Absolutely! Try adding herbs, spices, or even dried fruits like raisins or cranberries for a sweet variation.
What if my bread is too sticky to knead?
If the dough is too sticky, sprinkle a little flour on your work surface and your hands while kneading. Add flour one tablespoon at a time until it reaches the right consistency.
Conclusion
No-Oven Stovetop Bread is a fantastic recipe for anyone who wants fresh, homemade bread without the hassle of using an oven. With just a few ingredients and a stovetop skillet, you can create a warm loaf with a beautiful golden crust. Perfect for sandwiches, toast, or served alongside soups, this simple bread recipe is sure to become a kitchen favorite.
No-Oven Stovetop Bread
This No-Oven Stovetop Bread is the perfect solution for homemade bread without an oven. Easy, quick, and delicious, it uses basic ingredients and a stovetop skillet to create a soft, fluffy loaf with a golden, crispy crust. Ideal for beginners and those short on space, this recipe can be customized with herbs, cheese, or dried fruit. Enjoy warm, freshly baked bread in under two hours!
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Total Time: 2 hours (including rising time)
- Yield: 6-8 slices
- Category: Bread
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 ½ cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon instant yeast
- ¾ cup warm water (110°F/45°C)
- 2 tablespoons olive oil
Instructions
- Mix dry ingredients: In a large bowl, combine flour, sugar, salt, and yeast. Whisk together until evenly distributed.
- Add wet ingredients: Pour in warm water and olive oil. Stir until the dough comes together into a shaggy mass.
- Knead dough: Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- First rise: Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
- Shape dough: Punch down the dough and shape into a round loaf.
- Second rise: Place the dough on parchment paper, cover, and let rise for 20-30 minutes until puffy.
- Preheat skillet: Heat a heavy-bottomed skillet over medium-low heat. Place the dough and parchment paper in the skillet.
- Cook bread: Cover the skillet and cook for 15-20 minutes on one side until golden brown. Flip and cook for another 10-15 minutes.
- Cool and serve: Remove from skillet, cool on a wire rack, slice, and enjoy!
Notes
- You can add herbs like rosemary or thyme, grated cheese, or garlic powder for a flavorful twist.
- The bread can be stored at room temperature for up to 3 days in an airtight container.
- To reheat, warm the bread in a skillet over low heat for a few minutes.
