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How to Make No-Knead Beer Bread

Watch how to make a simple, rustic beer bread. See more

READY IN ABOUT 4 hrs

No Knead Beer Bread

Read Reviews (62)

"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." — Chef John

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How to Make No-Knead Beer Bread

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Measuring All-Purpose Flour

Types of Salt

Original recipe makes 1 loaf Change Servings

1 1/2 teaspoons active dry yeast
4 1/2 cups all-purpose flour, divided
1/2 cup warm water (100 degrees F or 38 degrees C)
1 (12 fluid ounce) can or bottle beer

1 1/2 teaspoons fine salt
all-purpose flour for dusting
1 tablespoon cornmeal

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Directions

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

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PREP 10 mins
COOK 35 mins
READY IN 3 hrs 55 mins

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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.

—Blender Woman

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Mar 10, 2012

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.

—da655321

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81 Ratings

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Feb 28, 2012

Delicious and easy. I did need to add about a half cup more flour to make it not so sticky, and baked only 25 min.

—mouseketeer

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May 06, 2012

Excellent Bread Shop Quality Bread! Easy bread to make - easy to work with. I just made this bread and it's Wonderful! Crispy crust, soft interior, moist, chewy, & springy. The flavor of the crust is rustic. Tastes exactly like bread you would purchase from a fresh bread store. I placed the yeast, 1/2 cup of flour and water in the bread machine and let rest for a half an hour. Then added the beer, rest of the flour and salt. Started the bread machine on the dough cycle until dough formed a nice looking ball (had to add a little more flour). Placed well mixed ball of dough into a lightly greased bowl and let rise for 2 hours or until doubled. Took dough out and placed on well floured surface and sprinkled flour on top. Formed into loaf (very easy dough to work with) then placed on baking sheet with cornmeal on bottom. Let rise for 40 minutes. Pre heated oven with baking stone on the top and a pan of water on the bottom rack. After 40 minutes, make a split in the loaf and place into oven for the 35 minutes. PERFECT!!

—edwardiggy

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Feb 29, 2012

Excellent bread!! I went to FoodWishes and there is a recipe beneath Beer Bread that I used also, with scallops. I made the beer bread then I toasted it in the oven then poured the scallop and garlic mixture over the bread. Wow, what an excellent combination. I could have licked the plate. Thank you Chef John

—Janr.

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Jun 14, 2012

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!

—T C

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Mar 30, 2012

I've added rosemary and garlic to this recipe and cut out the extra flour on top and my fiance LOVES it!

—AuroraJayd

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Feb 28, 2012

I just made this bread and it's great. Crispy crust, soft interior, moist, chewy, & springy.

—vegan J

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Nutrition

Calories
154 kcal
8%

Carbohydrates
30.9 g
10%

Cholesterol
0 mg
0%

Fat
0.4 g
< 1%

Fiber
1.1 g
5%

Protein
4.3 g
9%

Sodium
235 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

No Knead Beer Bread

Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories: 154
Calories from Fat: 4

% Daily Value *
Total Fat 0.4g < 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 235mg 9 %
Potassium 57mg 2 %
Total Carbohydrates 30.9g 10 %
Dietary Fiber 1.1g 5 %
Protein 4.3g 9 %
Sugars 0.1g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium < 1 %
Iron 19 %
Thiamin 32 %
Niacin 26 %
Vitamin B6 2 %
Magnesium 4 %
Folate 46 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.