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No Knead Beer Bread
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
235 minutes
Simple, enjoyable, quick recipe for beginner bread makers with impressive results.
Ingredients:
  • 1.5 teaspoons active dry yeast
  • 4.5 cups all-purpose flour, divided
  • 0.5 cup warm water (100 degrees F or 38 degrees C)
  • 1 (12 fluid ounce) can or bottle beer
  • 1.5 teaspoons fine salt
  • all-purpose flour for dusting
  • 1 tablespoon cornmeal
Instructions:
  • Combine yeast, 1/2 cup flour, and warm water in a large bowl. Cover and allow to rest in a cozy spot for around 30 minutes.
  • Combine beer, remaining flour, and salt in 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.
  • Transfer all dough from bowl to a generously floured surface using a rubber spatula. Sprinkle more flour on top of the dough and shape it into a loaf.
  • Prepare a baking sheet by sprinkling it with cornmeal. Place the loaf on the baking sheet and dust the top with flour. Cover loosely with a towel and allow it to rise for 30-40 minutes.
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • Add a small loaf pan filled with warm water to a lower rack in the oven to create a humid environment.
  • Make a deep cut in the top of the loaf using a sharp knife. Put the baking sheet above the pan of warm water in the oven. Bake until the loaf turns golden brown, around 35 minutes.
  • Place the dish on a cooling rack until completely cooled. Slice and serve.

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