This rustic stovetop bread brings the joy of freshly baked bread to kitchens without an oven. Perfect for warm days when you don’t want to heat up the house or for those with limited kitchen equipment. With a crispy crust and soft, fluffy interior, this bread proves that delicious homemade bread is possible without an oven!
Ingredients
For the Dough:
- 3 cups (375g) all-purpose flour, plus extra for dusting
- 1½ teaspoons (8g) salt
- 1 teaspoon (4g) granulated sugar
- 1 packet (2¼ teaspoons/7g) instant yeast
- 1 cup (240ml) warm water (104°F/40°C)
- 2 tablespoons (30ml) olive oil or melted butter
Optional Toppings:
- Sesame seeds
- Mixed herbs (rosemary, thyme, oregano)
- Garlic powder
- Everything bagel seasoning
Instructions
Yeast Activation:
- In a small bowl, combine:
- Warm water (ensure it’s not too hot)
- Sugar
- Instant yeast
- Let mixture stand for 5-10 minutes until foamy
- If mixture doesn’t foam, yeast may be inactive – start over with fresh yeast
Dough Preparation:
- In a large mixing bowl, whisk together:
- All-purpose flour
- Salt
- Create the dough:
- Make a well in flour mixture
- Pour in activated yeast mixture
- Add olive oil or melted butter
- Mix with wooden spoon until shaggy dough forms
- Knead the dough:
- Turn onto lightly floured surface
- Knead 8-10 minutes until smooth and elastic
- Add flour sparingly if too sticky
- Dough should be soft but not stick to hands
First Rise:
- Prepare rising bowl:
- Lightly oil large bowl
- Place dough inside
- Turn once to coat with oil
- Cover and rise:
- Use damp kitchen towel or plastic wrap
- Place in warm, draft-free spot
- Let rise 1-2 hours until doubled
Shaping and Cooking:
- After first rise:
- Punch down dough gently
- Shape into round or oval loaf
- Let rest 10 minutes
- Prepare cooking vessel:
- Heat heavy-bottomed skillet over low heat
- Lightly grease surface
- Ensure lid fits tightly
- Cook bread:
- Place shaped dough in skillet
- Cover with lid
- Cook 10-15 minutes on first side
- Flip carefully
- Cook 10-12 minutes on second side
- Internal temperature should reach 190°F (88°C)
Nutritional Information (per slice)
- Servings: 12 slices
- Calories: 140
- Total Fat: 3g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 290mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Protein: 4g
Timing
- Prep Time: 20 minutes
- Rising Time: 1-2 hours
- Cooking Time: 20-27 minutes
- Total Time: 2-3 hours
Pro Tips and Tricks
- Temperature Control:
- Maintain low, steady heat
- Check bottom frequently to prevent burning
- Rotate skillet if needed for even heating
- Dough Consistency:
- Proper hydration is key
- Dough should be soft but manageable
- Too wet dough won’t hold shape
- Testing Doneness:
- Tap bottom – should sound hollow
- Check internal temperature
- Look for golden-brown crust
Variations and Substitutions
- Flour Options:
- Use up to 50% whole wheat flour
- Try bread flour for chewier texture
- Add oats for texture
- Flavoring Ideas:
- Mix herbs into dough
- Add roasted garlic
- Incorporate cheese
- Shape Variations:
- Make smaller rolls
- Create flatbreads
- Form sandwich loaf
Common FAQs
Q: Why didn’t my bread rise?
A: Check yeast freshness and water temperature; too hot or cold can kill yeast.
Q: Can I use active dry yeast instead of instant?
A: Yes, but increase activation time to 15 minutes.
Q: Why is my bread dense?
A: Could be under-kneaded or rising environment too cold.
Q: How do I prevent burning?
A: Use heat diffuser if available, maintain low heat, check frequently.
Storage and Make-Ahead Tips
- Store in paper bag at room temperature for 2-3 days
- Freeze sliced bread up to 3 months
- Refresh by lightly toasting
- Don’t refrigerate as it accelerates staling
- Cool completely before storing
This stovetop bread is a versatile recipe that proves you don’t need an oven to enjoy fresh, homemade bread. Perfect for everyday meals or when you want to impress guests with your bread-making skills. Experiment with different toppings and flavors to make it your own!
