Making Bread Without Oven
A simple no-oven bread made on the stovetop with basic pantry ingredients—crusty outside, soft and airy inside.
Equipment
Ingredients
Ingredients
all-purpose flour (dry)
500 g
active dry yeast (dry)
7 g
granulated sugar (dry)
25 g
salt (dry)
10 g
warm water (liquid)
300 ml
olive oil (liquid)
30 ml
Instructions
Activate the yeast
Combine warm water, sugar and yeast in a bowl and let it sit until foamy.
Mix dry ingredients
In a large bowl, whisk together flour and salt.
Form the dough
Add the activated yeast mixture and olive oil to the dry ingredients and mix until a shaggy dough forms.
Knead the dough
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic.
First rise
Place dough in an oiled bowl, cover and let rise in a warm place until doubled, about 45 minutes.
Shape the bread
Punch down the dough, shape into a round loaf and place on a floured surface or baking sheet.
Second rise
Cover and let the shaped loaf rise for another 15-20 minutes.
Cook on stovetop
Heat a heavy pan or Dutch oven over medium heat. Place the dough in the pan, cover with a lid and cook for 20 minutes on low heat, then flip and cook another 20 minutes until golden and hollow-sounding when tapped.
Original recipe
Storage
Store in a paper bag at room temperature up to 2 days; slice before freezing for easy thawing
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