Easy No-Knead, No fail, Skillet Bread

I have been on a bread baking kick lately. Which is pretty much the same thing as torturing myself because I'm also on a "diet" and bread is not really allowed. But, I'm trying to flex my baking and photography muscles and fresh baked beautiful food is one way to do both. My love for these things out weighs my love for eating. Sort of. Ok, not really. Well I HAD to sample it! Come ON!

I mean seriously, look at this bread. How can you NOT have a nice warm chunk straight from the oven. Warm, fragrant, dunked in beautiful olive oil.....it's my idea of heaven.

Actually THIS might be my idea of heaven. Any idea why? I'll give you a minute to think about it.

......

......

......

If you noticed the wine in that photo, you and I could be friends.

But it doesn't matter, with or without the wine, this bread is gorgeous.

Whatever the angle, it's a thing of beauty.

And the best part? Not the fragrant rosemary. Not the delicate crust or the warm soft center. Not the decadent fresh olive oil.

It's EASY. And THAT, my friends, is the best part.

You see, bread baking and I are not exactly sympatico. I don't know what it is but I've never been good at it. Whether I kill the yeast and it doesn't rise, or it rises and it ends up overbaked, underbaked or sinks post bake....there is always something to screw up. This bread....no fail.

Seriously. You can do this bread. All you need is a cast iron skillet and a couple hours.

Recipe for Easy No Knead Skillet Bread

Ingredients:

1 package active dry yeast (2 & 1/4 tsp if measuring from bulk yeast)

2 cups lukewarm water

1/2 TBSP kosher salt

4 & 1/3 cups all-purpose flour

olive oil

rosemary

Instructions

1. Combine yeast and warm water in a large bowl or pitcher.
2. Using a wooden spoon add in 1 cup of the flour and then the salt and mix until combined. Stir in the rest of the flour, one cup at a time, until completely incorporated.
3. Cover with plastic wrap or a lid that is not shut completely. Allow to rise for 1 hour.
4. Do not punch down the dough. Lightly oil the bottom of a cast iron skillet (a 10" or 12" skillet works well). Sprinkle a good amount of flour on top of the dough and then cover hands with flour. Take all of the dough and shape into a disk. (it will be sticky)
5. Place in the skillet, cover loosely with a towel, and allow to rise for another 30 minutes.
6. Preheat the oven to 400ºF.
7. Drizzle a little more oil over the top of the bread, and slash the dough with a knife creating an X. Sprinkle with coarse salt and rosemary leaves.
8. Bake for 35-40 minutes until the top is a deep brown color.

That's it, friends. Even I can do it!! Thanks to Pinterest and Bakerbettie.com for this winner.