I go through cycles of food cravings. One month, I’ll be aaalllll about Japanese food. Then I’ll move on to Mexican and then it’s OMGZ! Eat all the Vietnamese!
But one food craving never changes for me, and that’s my love for carbs. And what better way then to fuel my Italian cravings (mhmm pasta carbs) with this skillet herbed garlic bread? Carbs on carbs on carbs!
To be honest, yeast used to freak me out. I mean, it seems harmless enough in those tiny small packets, but, c’mon. Just the word “yeast” itself doesn’t sound pleasant. My face kinda does this subconscious snarl when I say it. yeast. And I know I’ve brought this up before, but I actually wrote one of my college essays about my irrational fear of baking with yeast. I will admit, it tied in and connected to another part of my life, and hey! I got into college! So apart from this absolutely delicious bread recipe, yeast also played a role in my higher education. Maybe I should stop being so mean to it 😉 . I bring this up because I know a lot of people are intimidated by recipes that involve yeast. Stop! Don’t be! It’s actually much simpler than you think, and once you’re pulling out your gorgeous loaves of bread from the oven, you’ll be kicking yourself for not using the stuff sooner- I promise!
This recipe is lightly adapted from Baker Bettie and let me tell ya, it’s mouthwatering. I’m always a little hesitant with baking bread, so the idea of making it inside a skillet made me question how the final product would turn out. Two words. Insanely good. The outside has that perfect chewy texture and is topped with rosemary, sea salt, and garlic salt to give it the most perfect combination of savory flavors! I drizzled/sprayed the top of my loaves with some olive oil to give it a gorgeous color and loved the extra taste it added. And don’t even get me started on that fluffy inside. Once you break open the steamy-hot bread with your hand, you’re greeted by the softest and most melt-in-your-mouth goodness ever! Argh, I’m drooling just typing this!
I used three mini skillets that I found at Cost Plus World Market for around $6 each. If you don’t have/can’t find mini ones, feel free to use a full-sized skillet! Just see the “Notes” section of my recipe to see the extended baking time you’ll have to wait.
Also, I’m totally counting this as a 5 ingredient recipe since water and salt don’t technically fall under the ingredient category for me. Just pretend my logic makes sense 😉 . Thanks, friends!
Love that you made your own garlic bread rather than getting store bought. It looks so easy to make as well.
I am the SAME way baking with yeast. I always buy it and it expires before being used from the depths of my cupboard. Also, I think we all know some negative “yeast” things sooooooo being a girl, we’re allowed to turn our nose up to it. Lol
Ahh you’re making me feel like I need to start baking with yeast ASAP. …and maybe I should. These photos are stunningggg–I need to get my hands on a skillet or two like those!
HAHA, why am I not surprised that you wrote an essay about yeast?! You are kinda my hero. Now to bribe my friend into letting me use her stove. Something tells me that if I show her this recipe it won’t be too difficult.
This looks so good! I love fresh cooked bread! It’s so freaking good and so different than store bought.
This bread looks insanely good! Have you ever been to Macaroni Grill? They bring loaves of warm rosemary bread with sea salt on top to your table and it’s SO good! This recipe totally reminds met of that. I like going there just for the bread
And incorporating yeast into a college essay? So brilliant. I bet it was so much more fun to read because who else would do that?!
Um…yum. This looks fantastic. Making bread is one of my favorite things to do – I’ll definitely have to try this!
I always make my bread from scratch so this recipe is perfect for me. I love that you baked it in a skillet too – never have I tried that before!
Ooooookay. Now you’re making me want to face the fear and bust out the yeast (which I agree is a horrible sounding word). I’ve only ever baked with yeast on one occasion, and it was to make some cinnamon rolls which I was just DYING to try. Promise it’s not that bad? And that I won’t end up with hockey pucks in my oven? 😛
I too am a carb on carb on carbs kind of girl, and this bread looks amazing. Adding it to my must eat list, like yesterday.
Promise me you’ll make me this when I (finally) get to meet you. I am with you on my never-ending love for carbs. I probably have more carbs than anything else in the entire world. I love it so so much. Garlic bread? You’ve won me over yet again!