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Use a damp tea towel or plastic wrap
Place in a warm, draft-free place
Let rise for 1-2 hours until doubled in size
Shaping and cooking:
After the first rise:
Gently flatten the dough
Shape into a round or oval loaf
Let rest for 10 minutes
Prepare the cooking pot:
Heat a heavy-based skillet over low heat
Lightly grease the surface
Ensure the lid is secure
Bake the bread:
Place the shaped dough in the skillet
Cover with the lid
Bake for 10-15 minutes on the first side
Turn carefully
Bake for 10-12 minutes on the second side
The internal temperature should be 190°F (88°C)
Nutritional Facts (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
Time
Prep Time: 20 minutes
Rising Time: 1-2 hours
Cooking Time: 20-27 minutes
Total Time: 2-3 hours
Pro Tips & Tricks
Temperature Control:
Make sure the heat is low and steady
Check the base frequently to prevent burning
Rotate the skillet as needed for even heating
Dough Consistency:
Good hydration is essential
Dough should be soft but manageable
Dough that is too wet will not hold its shape
Testing Doneness:
Tap the bottom – it should sound hollow
Check the internal temperature
Look for a golden brown crust
Variations & Substitutions
Flour Options:
Use up to 50% whole wheat flour
Try bread flour for a firmer texture
Add oats for texture
Flavor ideas:
Mix herbs into dough
Add roasted garlic
Add cheese
Shape variations:
Make smaller rolls
Make flatbreads
Shape sandwich bread
Frequently asked questions
Q: Why hasn’t my bread risen?
A: Check the freshness of the yeast and the temperature of the water; too hot or too cold can kill the yeast.
Q: Can I use active dry yeast instead of instant yeast?
A: Yes, but increase the activation time to 15 minutes.
Q: Why is my bread so dense?
A: The bread may not have been kneaded properly or the environment in which the bread is rising may be too cold.
Q: How do I prevent burning?
A: Use a heat diffuser if possible, keep the heat low, and check frequently.
Storage and Preparation Tips
Store in a paper bag at room temperature for 2-3 days
Freeze sliced bread for up to 3 months
Refresh by lightly toasting
Do not refrigerate as this will speed up spoilage
Let cool completely before storing
This stovetop loaf 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!This rustic stovetop loaf brings the joy of freshly baked bread to kitchens without an oven. Perfect for warm days when you don't want to heat the house or for those with limited kitchen equipment. With a crispy crust and a soft, fluffy interior, this loaf proves that delicious homemade bread is possible without an oven!
Ingredients
For the dough:
3 cups (375 g) all-purpose flour, plus more for dusting
1½ teaspoons (8 g) salt
1 teaspoon (4 g) granulated sugar
1 packet (2¼ teaspoons/7 g) instant yeast
1 cup (240 ml) warm water (104 °F/40 °C)
2 tablespoons (30 ml) olive oil or melted butter
Optional toppings:
Sesame seeds
Mixed herbs (rosemary, thyme, oregano)
Garlic powder
All-purpose bagel seasoning
Instructions
Activating the yeast:
In a small bowl, combine:
Warm water (make sure it’s not too hot)
Sugar
Instant yeast
Let the mixture sit for 5-10 minutes until it becomes frothy
If the mixture does not froth, the yeast may be inactive. Start over with fresh yeast. Make the dough:
In a large mixing bowl, combine:
All-purpose flour
Salt
Make the dough:
Make a well in the flour mixture
Pour in the activated yeast mixture
Add olive oil or melted butter
Mix with a wooden spoon until a rough dough forms
Knead the dough:
Place on a lightly floured surface
Knead for 8-10 minutes until smooth and elastic
Add flour sparingly if too sticky
Dough should be soft but not sticky to your hands
First rise:
Prepare the rice bowl:
Lightly oil a large bowl
Place the dough in it
Turn once to coat with oil
Cover and let rise:
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