"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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1 1/2 teaspoons
active dry yeast
4 1/2 cups
all-purpose flour, divided
warm water (100 degrees F or 38 degrees C)
1 (12 fluid ounce) can or bottle
1 1/2 teaspoons
all-purpose flour for dusting
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.
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.
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.
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!!
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
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!
I've added rosemary and garlic to this recipe and cut out the extra flour on top and my fiance LOVES it!
I just made this bread and it's great. Crispy crust, soft interior, moist, chewy, & springy.
* Percent Daily Values are based on a 2,000 calorie diet.
No Knead Beer Bread
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 4
Watch how to make a simple, rustic beer bread.
See how to make traditional sandwich bread.
See how to make the perfect loaf of sandwich bread in your bread machine.