Rosemary Skillet Bread is a wonderful, easy, no-knead bread! It's baked in a cast iron skillet for a unique and delicious flavor! Great served as a side dish to any meal. For other great case iron skillet recipes try our Skillet Pot Pie or Hasselback Potatoes.
¼ cup warm water
1 tablespoon yeast (substitute 1 packet)
2 cups warm milk
3 tablespoons butter
2 tablespoons sugar
1 ½ teaspoons salt
2 tablespoons chopped fresh Rosemary, divided
4 ½ cups flour
¼ cup shredded Parmesan cheese, divided
1 tablespoon oil
Stir yeast into warm water to soften.
Combine yeast, warm milk, 2-tablespoons melted butter, sugar, salt, 1-tablespoon Rosemary and 3-cups flour. Beat well with a spoon, until smooth and elastic. Stir in remaining flour and 2-tablespoons Parmesan cheese (dough will be sticky). Cover, set in a warm place to raise for about 1-hour, or until double in bulk.
Preheat oven to 400 degrees.
Oil bottom and sides of 10-12 inch cast iron skillet. Stir bread dough down and place in prepared skillet. Brush and drizzle with remaining butter, sprinkle with remaining Rosemary and Parmesan cheese. Allow to raise 30 minutes. Bake 25-30 minutes or until golden brown and hollow sounding when thumped on top. Remove from pan (sweating bread will cause cast iron to rust if left too long.)