No Knead Beer Bread

124 Reviews 28 Pics
  • Prep

    10 m
  • Cook

    35 m
  • Ready In

    3 h 55 m
Chef John
Recipe by  Chef John

“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.”

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Adjust Servings

Original recipe yields 1 loaf



  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the oven to 425 degrees F (220 degrees C).
  6. Place a small loaf pan of warm water on a lower rack to humidify the oven.
  7. 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.
  8. Transfer to a cooling rack. Let cool completely before slicing and serving.

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Reviews (124)

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Blender Woman

Blender Woman

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 which 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.



This is now my "go to" recipe for homemade white bread. It is super easy and you cannot screw it up. If you have never made bread before, give it a try. You will be surprised by your results! I make the starter in the bowl of my KitchenAid mixer, and let it sit, as stated. Then, using my dough hook attachment, I add the flour and beer and knead for about 3 minutes - until it pulls away from the bowl and looks nice and shiny. Then I let it rise, and after 2 hours or so, punch it down and shape it in my final baking container for the last rise. I use a clay baker with a lid (mason cash cooker), and have found that when I use that, there is no need to put the bowl of water in the oven when I bake it. The clay baker captures the steam and keeps it moist on the inside. I take the lid off for the final 5 minutes to get a super crispy top. I love this recipe!

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Amount Per Serving (15 total)

  • Calories
  • 154 cal
  • 8%
  • Fat
  • 0.4 g
  • < 1%
  • Carbs
  • 30.9 g
  • 10%
  • Protein
  • 4.3 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 235 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Whole Wheat Beer Bread


next recipe:

Gluten-Free Beer Bread