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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:
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!
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