A soft, delicious bread made entirely on the stovetop—no oven required. This yeasted loaf is cooked gently in a pot over low heat, delivering a warm, golden crust and a tender, satisfying crumb. It’s a simple, rustic recipe that brings all the comforts of homemade bread without needing to heat up the oven. Stovetop Bread (No Oven Needed)

Why You’ll Love This Recipe

I love how this recipe turns a few pantry staples into something cozy and satisfying. There’s no need for special equipment, and I don’t even need an oven. The dough is easy to handle, and the results are surprisingly good for such a minimal method. The stovetop method gives the bread a gentle, even bake and a soft texture that’s perfect for sandwiches or eating warm with a bit of butter. Plus, it’s adaptable—I can add herbs, garlic, or seeds to make it my own.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 cups all‑purpose flour (≈ 375 g)
1 tbsp sugar
1 tsp salt
2 ¼ tsp active dry yeast (1 packet)
1 cup warm water (≈ 110°F / 43‑45°C)
2 tbsp melted butter or oil (for greasing & brushing)

Directions

I start by dissolving the sugar in warm water in a small bowl, then sprinkle the yeast on top and let it sit for 5–10 minutes until it turns foamy.
In a large mixing bowl, I combine the flour and salt, then make a well in the center to pour in the yeast mixture.
I stir until I get a soft, slightly sticky dough. If it feels too dry, I add a splash more water. If it’s too wet, a sprinkle of flour fixes it.
Then I turn it out onto a floured surface and knead for about 5–7 minutes until smooth and elastic.
I place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place until doubled in size—usually around an hour.
Once risen, I punch down the dough, shape it into a round loaf, and place it into a greased heavy pot or thick-bottomed skillet with a tight-fitting lid.
Cooking starts over very low heat for about 25–30 minutes. I check occasionally to make sure the bottom isn’t burning.
Once the bottom is browned and the loaf sounds hollow when tapped, I carefully flip or rotate it and cook for another 15–20 minutes to ensure it’s cooked through.
I finish by brushing the top with melted butter or oil and let it cool on a rack before slicing.

Servings and timing

Yield: 1 loaf (about 8–10 slices)
Prep Time: 15 minutes
Cook Time: 45 minutes
Rising Time: 1 hour
Total Time: 1 hour 45 minutes
Serving Size: 1 slice (≈ 1/10 loaf)

Variations

I like changing things up by adding minced garlic, dried herbs like rosemary or thyme, or sprinkling sesame or poppy seeds on top before cooking. For a slightly sweet version, I sometimes mix in a handful of raisins and a pinch of cinnamon.

Storage/Reheating

Once fully cooled, I wrap the bread in a clean cloth or store it in an airtight container at room temperature for up to 3 days. For longer storage, I freeze it (sliced for convenience) and toast slices straight from the freezer. To reheat, I warm slices in a dry pan or pop them in the toaster for a fresh-baked feel.

FAQs

How do I know when the bread is fully cooked on the stovetop?

I tap the bottom of the loaf—if it sounds hollow, it’s usually done. If I have a thermometer, I check for an internal temperature of around 200°F (93–95°C).

What kind of pot works best for stovetop bread?

I use a heavy-bottomed pot or skillet with a tight-fitting lid. Cast iron, enamel-coated, or thick stainless steel all work well to distribute heat evenly and trap steam.

Can I make this bread without yeast?

This specific recipe relies on yeast for rising, so I don’t recommend skipping it. For a yeast-free version, I’d need to switch to a soda bread or quick bread recipe.

What should I do if the bottom is burning before the bread is cooked?

That means the heat is too high. I lower the flame to the lowest setting, use a heat diffuser if I have one, or double up the pan layer to prevent scorching.

Can I use whole wheat flour instead of all-purpose?

Yes, I can substitute part or all of the flour with whole wheat. The loaf will be denser, so I sometimes add a touch more water and knead a little longer to develop the gluten.

Conclusion

This stovetop bread recipe is a game-changer when I don’t want to use the oven but still crave the comfort of homemade bread. With just a few ingredients and a bit of patience, I get a warm, rustic loaf right from the stovetop. It’s flexible, simple, and incredibly rewarding to make.