Easy Skillet Bread

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons salt
• 1 teaspoon active dry yeast
• 1 1/2 cups warm water
• 2 tablespoons olive oil
• 2 tablespoons butter (optional, for greasing the skillet)
• Optional: herbs (such as rosemary or thyme), garlic powder, or grated cheese for extra flavor

Instructions:

1. Activate the Yeast:
   • In a large mixing bowl, combine warm water (about 110°F or 45°C) and sugar. Stir until the sugar is dissolved.
   • Sprinkle the yeast over the water and let it sit for about 5 minutes until it becomes frothy.
2. Make the Dough:
   • Add the flour and salt to the yeast mixture.
   • Stir with a wooden spoon or spatula until the dough comes together. The dough will be sticky, but that’s okay.
3. First Rise:
   • Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size.
4. Prepare the Skillet:
   • Once the dough has risen, preheat your oven to 450°F (230°C).
   • Place a cast iron skillet (10-12 inches in diameter) in the oven to preheat as well.
   • If using, melt the butter and mix with olive oil. Brush the hot skillet with this mixture to prevent sticking and add flavor.
5. Shape the Dough:
   • Gently deflate the risen dough and transfer it to a floured surface.
   • Shape the dough into a round loaf by folding the edges towards the center and forming a smooth top.
   • Place the dough seam-side down into the hot skillet.
6. Second Rise (Optional but recommended):
   • Cover the dough with a clean kitchen towel and let it rise in the skillet for another 30 minutes.
7. Bake the Bread:
   • Score the top of the dough with a sharp knife to allow for expansion.
   • Place the skillet in the preheated oven and bake for about 30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
   • If you want a crispier crust, you can bake for an additional 5-10 minutes.
8. Cool and Serve:
   • Remove the skillet from the oven and transfer the bread to a wire rack to cool.
   • Let the bread cool for at least 10 minutes before slicing and serving.