No-Oven Stovetop Bread

This No-Oven Stovetop Bread is a lifesaver for those times when you want the aroma of fresh bread without the commitment of preheating an oven or dealing with yeast. It’s essentially a hybrid between a giant biscuit and a stovetop scone. The baking powder provides the lift, while the egg and butter create a rich, cake-like crumb that is sturdy enough for sandwiches but tender enough to eat warm with just a smear of jam.

No-Oven Stovetop Bread

Ingredients:

How To Make No-Oven Stovetop Bread:

Step 1: Mix the Base: In a large mixing bowl, whisk together your dry ingredients: the flour, baking powder, and salt. In a separate small bowl, whisk the melted butter, milk, and egg until the yellow of the yolk is fully incorporated.

Step 2: Form the Dough: Gradually pour the wet ingredients into the dry. Stir with a wooden spoon or spatula until a soft, slightly sticky dough forms.

Tip: Don’t overmix! If you stir too much once the flour is wet, you’ll develop the gluten too much, which makes this bread tough and rubbery rather than light and fluffy.

Step 3: Knead and Shape: Turn the dough onto a floured surface. Knead it gently for about 1 minute—just enough to make it smooth. Pat it down into a flat disc that is about 1/2 to 3/4 inch thick, ensuring it will fit comfortably in your skillet.

Step 4: Skillet Cooking: Heat a non-stick or cast-iron skillet over LOW-MEDIUM heat and grease it lightly with a tiny bit of butter. Place the dough in the center and cover with a tight-fitting lid. This lid is crucial because it traps the steam, which helps the bread rise and cook through to the center.

Step 5: Flip and Finish: Cook for 7/10 minutes on the first side until golden brown. Flip the bread over, replace the lid, and cook for another 7/10 minutes.

Step 6: The Toothpick Test: Insert a skewer into the thickest part of the center. If it comes out clean, your bread is ready. Let it rest for at least 5 minutes before slicing so the interior structure sets.