No Knead Beer Bread
You can make a crusty loaf of no-knead beer bread in about four hours!
Servings Prep Time
1loaf 20minutes
Cook Time Passive Time
40minutes 3hours
Servings Prep Time
1loaf 20minutes
Cook Time Passive Time
40minutes 3hours
Ingredients
Instructions
  1. Put your choice of 12-oz. beer on the counter to start warming up (assuming it was in the refrigerator). When you are ready to make bread, place the beer bottle or can in a measuring cup of hot water to warm it to a yeast-friendly temperature.
  2. While your beer is warming, stir together flours, yeast, and salt. Pour in your warm beer and 1/4 cup of warm water. Stir together until all flour is incorporated and you’ve made a lumpy, bumpy ball of dough.
  3. Cover the bowl with a towel and let rise in a warm spot for two hours, or until about doubled in size.
  4. After rising, turn your dough out onto a baking sheet lined with a silicone baking mat or parchment paper. Sprinkle enough flour (about 1 tbsp.) over the top of the dough to lightly coat the surface. Shape the dough into a loaf shape. Cover with a towel again and let rise 30-60 minutes more (I usually go for longer). Before this resting period is over, place a pie dish filled with water on the bottom rack of your oven and preheat oven to 425 degrees F.
  5. After resting, cut a slash in the top of the loaf with a very sharp knife or razor blade. Bake your loaf in the preheated oven for 30-35 minutes until golden brown. Place on wire rack to cool completely before cutting.