No-Knead Artisan Beer Bread (updated)… super easy… no machines…

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: soda

Non-alcoholic beer maintains flavor without alcohol.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber; bread flour enhances texture.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: skip cheese

Nutritional yeast adds a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

Pour 12 ounces of beer into a bowl, tilting it to minimize foam.

If not drinking beer, add 2 ounces of water instead.

Add 1/4 teaspoon instant yeast and stir to combine.

Add 3 1/2 cups flour to the bowl, using the handle end of a spoon to mix.

Scrape any dry flour from the sides into the mixture and stir until a shaggy dough forms.

Cover the bowl with plastic wrap and let it proof on the counter overnight (8 to 24 hours).

After proofing, degas the dough and shape it slightly to make it longer.

Dust the dough with flour and place it into a sprayed Swan covered Baker.

Cover the Baker and let the dough proof for 30 to 60 minutes.

Move the oven rack to the lower third and preheat the oven to 400°F (204°C).

Once preheated, place the Baker in the oven and bake for 40 minutes with the lid on.

Remove the lid and bake for an additional 5 to 15 minutes to finish the crust.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens