No Knead Beer Bread62 Reviews
- Prep: 10 min
- Cook: 35 min
- Ready In: 3 hr 55 min
“This really is an easy, fun, and fast recipe, and you'll be amazed at how great the results are, even for the most inexperienced bread maker.” - by Chef John
Original recipe yields 1 loaf
- Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.
- Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size.
- Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.
- Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place a small loaf pan of warm water on a lower rack to humidify the oven.
- Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.
- Transfer to a cooling rack. Let cool completely before slicing and serving.
Amount Per Serving (15 total)
- 154 cal
- 0.4 g
- < 1%
- 30.9 g
Based on a 2,000 calorie diet
Reviews (62)Rate This Recipe
"This was really easy to make and creates a really artisan looking bread. The loaf is quite huge too, which I was happy about. The flavor is good, but not as developed as Chef John's pumpkin bread whic..." See moreh rises over-night. The crust has a crunch to it and the interior is nice and soft though. I am not sure why, but it makes really good grilled cheeses. Either way, for the beer, in the bread, I used an imported Pilsner style beer, which is a lighter flavored beer. I didn't want the bread to taste like beer and it didn't at all. The bread goes into the oven a little flat, but it does get a nice spring in the oven."
"This was the best bread I've ever tasted! I added some crushed oregano, thyme & basil to dough and wrapped it in rosemary branches while it rose for extra flavor...." See more"
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