Rustic Bread Recipe with Instant Yeast (2024)

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ByAnn DrakeOctober 1, 2020May 7, 2021

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This rustic bread recipe, baked in a cast iron skillet, pairs perfectly with soups & salads for a delicious and easy dinner. Uses instant yeast.

When the COVID-19 quarantine happened last spring, America started baking bread. It was something we could do at home, it was comforting, and who doesn’t love fresh baked bread? This resulted in flour shortages, and at one point, yeast was literally impossible to find. I, like so many others, jumped on the band wagon, and started baking. I concentrated mostly on quick breads, but when I could finally get some yeast, I tried my hand at making this rustic skillet bread. It’s very easy, there is no kneading, and it’s incredibly delicious!

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Rustic Bread Recipe Tips

Even though this rustic bread recipe is super easy, it does take some time. Believe me, it’s worth it! From start to finish, it takes just under 3 hours. Most of the time involves either rising or baking, so you can definitely be doing other things.
You can, of course, use regular yeast. I like the instant yeast because it eliminates the proofing step. (The proofing step is when the regular yeast and warm water are combined. It takes about 10 minutes for the regular yeast to activate.)
I used a 12 inch cast iron skillet, but a 10 inch skillet would work. I don’t have a 10 inch skillet, but my guess is that after the second rise, the loaf would be taller, because it has less room to spread out. CLICK HERE FOR MY CAST IRON SKILLET.

In regards to the warm water…I did a little research. The package of instant yeast recommends a water temperature range of 120 to 130 degrees F. Google was all over the place, with the suggested temperatures falling anywhere from 105 degrees F to 130 degrees F. Personally, I have never measured the temperature of the water. I turn on the faucet, and wait until it feels very warm…almost to the point where I can’t hold my finger under the water. Although not scientific, this method has always worked for me.
The best way to slice this round loaf is to first cut it into quarters. After that, slice each quarter. It’s a large loaf, so this makes it easy to wrap and freeze part of the loaf to enjoy later.
To freeze: wrap the quarters in plastic wrap or press-n-seal. Put the wrapped quarters in a resealable freezer bag. It will keep in the freezer for up to 2 months.
If you would like to add a savory touch, chop up some fresh rosemary or thyme. Sprinkle the herbs on top of the loaf before baking, but after the olive oil step.

More ideas!

This bread makes the most delicious toast. Make sure to slice it the appropriate width so it fits in your toaster. My favorite way to eat this bread as toast is with a little butter, topped with organic peanut butter.

Another amazing thing you can do with this rustic bread is make bread pudding. This bread is delicious the day it’s baked, and very good the next day. After that, it tends to harden, especially the crust. This is the perfect time to cut the leftover bread into chunks and make this rustic bread pudding recipe.

Skillet Bread Recipe

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4.85 from 13 votes

Author: Ann Drake

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Rising time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

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Ingredients

1 package RapidRise Instant Yeast (2 1/4 teaspoons) (I used Fleischmann's)
2 teaspoons kosher salt
2 cups warm water (Between 120 and 130 degrees F)
4 1/2 cups all purpose flour
2 tablespoons olive oil

Instructions

In the bowl of a stand mixer, using the paddle attachment, mix together 1 1/2 cups flour, salt, and the package of yeast.
While still mixing, slowly pour in the warm water.
Mix well. Stop the mixer and scrape the bowl with a spatula.
In one cup increments, add the remaining 3 cups flour, mixing well between additions.
The dough will come together and release from the paddle attachment.
Cover mixing bowl with a towel, and let rise for 1 hour in a warm place. The dough should double in size.
After the rising period, scrape the dough out of the bowl on to a floured surface. It's helpful to flour your hands as well.
Using as much flour as needed so it doesn't stick, shape the dough into a large disc.
Place the disc in a 12 inch cast iron skillet that has been brushed with olive oil.
Cover with a towel, and let rise again for 30 minutes.
Preheat oven to 400 degrees F.
Lightly brush 2 tablespoons of olive oil on the top of the dough.
Using a sharp knife, slit the dough in 4 places.
Bake for 35 - 40 minutes.
Optional: rub the end of a stick of butter on top of loaf immediately after removing from the oven.

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FAQs

Can you use instant yeast to make bread? ›

Refrigerated in an airtight container, it stays fresh and active for up to one year so you never have to dash to the store in your slippers when you've decided that you simply must bake bread. Instant yeast is powerful so if you're using it in place of active dry yeast, reduce the amount by 25%.

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What is the difference between rustic bread and artisan bread? ›

Although a little vague like artisan bread, the general consensus is that rustic bread is not shaped with a pan and it is only made with simple ingredients such as just flour, water, salt, and yeast (or starter). Rustic bread is usually baked at a higher temperature which results in a thicker crust.

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What happens if you add too much instant yeast to bread? ›

This can affect the bread by adding a "yeasty" taste if you put too much into the dough. General amounts of yeast are around 1 - 2 % of the flour, by weight. Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand.

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Can I use rapid rise yeast instead of active dry? ›

Active dry and instant yeasts can be substituted for one another at a 1:1 ratio. Active dry yeast will take about 15 to 20 minutes longer to rise than instant yeast. To encourage active dry yeast to start its activity without having to proof, just use very warm water in your dough mixture (120-130°F). What is this?

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What happens if I use instant yeast instead of active yeast? ›

Can I use active dry and instant yeasts interchangeably? Yes, they can be substituted for one another 1:1. We've found that active dry yeast is a little bit slower off the mark than instant, as far as dough rising goes; but in a long (2- to 3-hour) rise, the active dry yeast catches up.

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Can you put instant yeast directly into dough? ›

If stored correctly, instant yeast should remain fresh until its expiration date and can be added directly to dry ingredients when used to create doughs and baked goods. If you're unsure whether or not your instant yeast is still fresh, it can be tested through proofing before being added to the recipe.

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Why is my rustic bread so dense? ›

If your starter is not active, the bread will be dense. Under-kneading: Kneading helps to develop the gluten in the dough, which gives it structure and allows it to trap air bubbles. If the dough is not kneaded enough, it will be weak and dense. Under-proofing: Proofing is the time when the dough is allowed to rise.

Get More Info Here ›

What is a farmhouse bread? ›

(ˈfɑːmˌhaʊs ləʊf ) or farmhouse. noun. British. a large white loaf, baked in a tin, with slightly curved sides and top. Organic bread is available as either traditional farmhouse tin loaf or white batch loaf.

What is the disadvantage of instant dry yeast? ›

Additionally we want to tell you some disadvantages of using instant dry yeast that make fresh yeast your best choice: Instant dry yeast is not easily distributed in the dough. The instant dry yeast must be placed at the beginning of kneading.

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How long do you let bread rise with instant yeast? ›

Mix until a warm slurry forms, then add that to your dough. You may add a bit more flour until your desired dough consistency is reached. Do not over-knead your dough. Allow your dough to rise in a warm, draft-free place for 30 to 45 minutes.

How much instant yeast per cup of flour? ›

If you use less, it takes longer to rise, but flavor becomes more complex. If you use more (up to 2%), the dough rises more quickly and flavor suffers, but takes on a yeasty flavor that some like. For each cup of flour (125 g), that is 1.5 g of instant yeast, or 1/2 teaspoon.

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Which is better active dry yeast or instant yeast? ›

ACTIVE DRY YEAST is best for artisan or no knead doughs that proof in the refrigerator for extended periods of time. Don't skip the “proof” step. INSTANT YEAST is best for quick rising breads.

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Does instant yeast need warm water? ›

Instant yeast, like active dry yeast, is encapsulated, dormant yeast. Because the size of the granules in instant yeast are smaller, it doesn't need to be proofed in warm water and sugar the way activated dry yeast does. You simply mix it into the flour and proceed with your recipe.

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Can I replace bread machine yeast with instant yeast? ›

“What is the difference between Instant Yeast, Bread Machine Yeast and RapidRise^® Instant Yeast?” Mainly names, but these are all the same yeast! Use interchangeably.

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How do you activate instant yeast for bread? ›

To activate dry yeast, you'll need to leave it in a bowl of warm water (100–110℉) mixed with a pinch of sugar for 10–15 minutes. You can also use warm milk if you nix the sugar. Yeast is used in baking as a leavening agent, meaning it makes cakes and bread rise.