No-Knead Beer Bread Recipe - Easy Homemade Bread

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: sparkling water

Non-alcoholic beer maintains flavor without alcohol

Add dry active yeast to the bottom of a bowl.

Pour in 3 cups of all-purpose flour and warm water (around 100°F).

Mix the ingredients together and cover with a towel.

Let the mixture sit in a warm spot for about 30 minutes to create a sponge.

After 30 minutes, the sponge should be gooey and bubbly.

Pour in a 12 oz bottle of room temperature beer and stir it in.

Add more all-purpose flour and 1 teaspoon of salt, then stir until you have a thick, sticky dough that pulls away from the sides of the bowl.

If the dough is too wet, add a little more flour.

Cover the bowl with a damp towel soaked in hot water and let it rise in a warm spot for 2 hours until it doubles in size.

After 2 hours, scrape the dough onto a well-floured surface and deflate it.

Form the dough into a rustic loaf shape or roll it up into a simple loaf.

Transfer the loaf to a heavy baking sheet coated with cornmeal.

Dust the top of the loaf generously with flour and cover with a dry cloth.

Let the loaf proof in a warm oven for 30 to 40 minutes until it has risen again.

Preheat the oven to 425°F and place a small loaf pan of water in the bottom to humidify the oven.

Slash the top of the loaf with a razor blade (optional) before baking.

Bake the loaf for 35 minutes at 425°F.

Transfer the baked loaf to a cooling rack and let it cool completely before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens