No Knead Beer Bread

No Knead Beer Bread

Made  times
Chef John 23754

"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."
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3 h 55 m servings 154 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 235 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Preheat the oven to 425 degrees F (220 degrees C).
  6. Place a small loaf pan of warm water on a lower rack to humidify the oven.
  7. 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.
  8. Transfer to a cooling rack. Let cool completely before slicing and serving.


  1. 209 Ratings

Most helpful positive review

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 brea...

Most helpful critical review

this didn't work for was inedible.

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Most positive
Least positive

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 brea...

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.

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!...

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...

As an avid bread maker I was excited to try this one. Super easy, didn't take a long time like some other breads I have made, and the texture was perfection. I chose Blue Moon belgian white al...

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.

I have made this bread so many times, the recipe is simple and yet looks and tastes like a loaf you would buy at a European bakery. Texture is beautiful, nice and crispy on the outside and insid...

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

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 g...

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