hi there welcome back to another recipe video if you're new here hi I'm Baker
Bettie and I'm the baking instructor on this channel and over on BakerBettie.com
today I'm going to show you one of the most popular bread recipes on my
site and that is the no-knead skillet bread this is a perfect bread
for beginner bread bakers to get their feet wet or if you just want a loaf of
bread or the very little effort we're going to start by measuring out our
flour and I'm using this as a time to demonstrate the proper way to measure
flour by volume make sure you are fluffing it up and then lightly spooning
it into your measuring cup do not pack it down at all and then level it off
you're going to need four and a third cups of unbleached all-purpose flour or
bread flour and that would be 520 grams by weight which is how I prefer to
measure because it's actually so much easier and a lot more accurate next
you're going to need a seven gram package of dried yeast and this can be
either active dry yeast or rapid rise yeast as well as a half tablespoon or
eight grams of kosher salt or fine sea salt I'm also going to add about one and
a half tablespoons of fresh rosemary to my bread and that is completely optional
or you can flavor it with any other spices or herbs that you want and just
whisk all of that together until well combined now the last ingredient in our
bread is two cups or 450 grams of warm water you want this water to be just
barely warm to the touch you don't want it to be hot if you do have a
thermometer it should be somewhere around 110 to 120 degrees Fahrenheit now
once that is added just use a spatula to stir it all together until it is well
combined and it is going to be a very loose dough almost like a very thick
batter cover the bowl and let it rise at room temperature until it
double in size and this will take about 45 minutes if you use rapid rise yeast
and about an hour and a half if you used active dry yeast once your dough has
risen go ahead and drizzle about one tablespoon of oil into a cast-iron
skillet or a nonstick skillet that is oven safe I'm using a 10-inch skillet
here but a 12-inch will also work then drizzle a tablespoon of olive oil over
the top of the dough and then add a little oil to your hands to grease them
gently pull the dough away from the sides of the bowl and gather it all up
into your hands it's going to be very loose and sticky but just do your best
to sort of form it into one ball and then place it right into your skillet
now cover it and let it rise again until it is full of air this is going to take
about 30 minutes with rapid rise yeast in about an hour with active dry yeast
and go ahead and pre-heat your oven to 400 degrees Fahrenheit now once you are
ready to bake it gently score the top of the loaf a few times and this is going
to be a little bit tricky because the dough is super sticky so just do your
best I actually switched to using some kitchen scissors and used those to
create some cuts in the dough and then you're just going to bake it at 400
degrees Fahrenheit for about 35 minutes until the top of the crust is starting
to brown and if you thump on the loaf it sounds really hollow inside now turn
your boiler on for about five minutes and watch it closely this is just to get
a little more color on the top of the crust remove the bread from the oven and
allow it to cool for at least an hour before slicing it slicing into a really
hot bread is going to make it stale really quickly and it's also going to
leave it with a gummy texture and that's it such an easy bread to make with
hardly any handling at all I hope you enjoyed this video make sure you give it
a thumbs up if you did subscribe so you will never miss a video and I will see
you next time with another recipe tutorial