No-Oven Stovetop Bread

No-Oven Stovetop Bread – Don’t Lose This Recipe!

This recipe yields a tender, buttery, and slightly dense bread that’s perfect for slathering with more butter, jam, or using to soak up soups and stews. It’s incredibly fast and requires no yeast or rising time.

Prep Time: 5 minutes
Cook Time: 10-12 minutes
Total Time: ~15 minutes
Yields: 1 small loaf (about 4-6 servings)

Ingredients

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 1/4 cup unsalted butter, melted (plus a little extra for the pan)

• 1/2 cup milk

• 1 large egg

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. This ensures the leavening is evenly distributed.

2. Combine Wet Ingredients: In a separate small bowl or measuring jug, whisk together the melted butter, milk, and egg until fully combined.

3. Make the Batter: Pour the wet ingredients into the dry ingredients. Stir with a spoon or spatula until just combined. Do not overmix! A few lumps in the batter are perfectly fine. Overmixing will make the bread tough.

4. Preheat the Skillet: Place a medium-sized, heavy-bottomed skillet (non-stick or cast-iron work best) over low heat. Add a small pat of butter and let it melt, swirling to coat the bottom.

5. Cook the Bread: Pour the batter into the preheated skillet. Use your spatula to gently spread it into an even circle, about 1-inch thick.

6. Cover and Cook: Cover the skillet with a tight-fitting lid. This is crucial as it traps steam and cooks the bread through, mimicking an oven. Cook on low heat for 8-10 minutes.

   • Tip: Low and slow is the key here. High heat will burn the bottom before the inside is cooked.

7. Check and Flip: The top of the bread should look dry and have small bubbles set on the surface. Carefully slide a spatula underneath and flip the bread. It should be a beautiful golden brown.

8. Finish Cooking: Replace the lid and cook for another 2-4 minutes on the second side, until it is also golden brown and the bread feels firm to the touch.

9. Serve: Remove the bread from the skillet and let it cool on a wire rack for a couple of minutes before slicing. Serve warm!

Important Tips & Variations

• Don’t Peek! Try not to lift the lid during the first 8 minutes of cooking. You’ll let the precious steam escape.

• The Skillet Matters: A heavy-bottomed skillet (like cast iron) distributes heat evenly and prevents hot spots that can cause burning.

• Test for Doneness: The bread is done when a toothpick inserted into the center comes out clean.

• Add-Ins: This is a fantastic base recipe. Feel free to stir in 1/2 cup of shredded cheese, 2 tablespoons of fresh herbs, a minced garlic clove, or even cooked, crumbled bacon right after you mix the wet and dry ingredients.

• Sweet Version: For a sweeter bread, add 2 tablespoons of sugar to the dry ingredients and a dash of vanilla extract to the wet ingredients. Excellent with berries!

This recipe is saved! It’s your new secret weapon for instant bread. Enjoy