No-Knead Bread

No-Knead Bread

There are a million no-knead bread recipes all over the internet. But this no-knead bread recipe uses beer! I prefer using an amber ale for the best flavor. This recipe is so easy and worth the time.

I drug out my steadfast, old reliable cast iron dutch oven to cook collards with ham hocks last week and it’s the perfect vessel for making this no-knead bread.

Gather up your ingredients.In a medium bowl, whisk together flour, yeast, and salt.

sift no-knead bread dry ingredients

Add the beer and olive oil and stir to combine.

add the beer and olive oil

Stir until the mixture forms a dough ball.

stir mixture until a dough ball forms

Using plastic wrap, cover the dough and let rise to double its size, about 1-2 hours.

Risen No-Knead Bread Dough

Before turning the oven on, place a 6-quart cast iron Dutch oven in the center of the oven.  Heat oven to 450 degrees.  Let the Dutch oven sit in there for 30 minutes so it fully heats through.  

Generously flour a work surface.

Pour the dough out onto the floured work surface and shape into a ball.  

Once the dough ball is formed, place it in the middle of a piece of parchment paper.

Very carefully remove the hot Dutch oven and place the parchment paper and dough inside the Dutch oven.

Add the No-Knead bread to the Dutch oven

Cover and return the to the oven for 30 minutes.  

Remove the lid, continue to bake the no-knead bread for 15 additional minutes.

Remove the Dutch oven and very carefully remove the bread by lifting out the parchment paper.

Cool on a wire rack for 2 hours.  NOTE: The bread will continue to cook inside after you remove it so don’t cut into it until it has completely cooled.

Love delicious bread? Try my olive and walnut bread, Irish soda bread, and whole wheat zucchini nut bread.

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No-Knead Bread

No-Knead Bread

Super easy no-knead bread recipe using your favorite beer.  Crunchy, delicious crust.

  • Author: Kathleen
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes plus cooling
  • Yield: 1 loaf 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
Scale

Ingredients

3 cups all-purpose flour plus more for work surface
2 teaspoons instant yeast
2 teaspoons kosher salt
1 12 ounce ale
1 tablespoon olive oil

Instructions

  1. In a medium bowl, whisk together flour, yeast, and salt.
  2. Add the beer and olive oil and stir to combine.
  3. Using plastic wrap, cover the dough and let rise to double its size, about 1-2 hours.
  4. Before turning the oven on, place a 6-quart cast iron Dutch oven in the center of the oven.  Heat oven to 450 degrees.  Let the Dutch oven sit in there for 30 minutes so it fully heats through.  
  5. Generously flour a work surface.
  6. Pour the dough out onto the floured work surface and shape into a ball.  
  7. Once the dough ball is formed, place it in the middle of a piece of parchment paper.
  8. Very carefully remove the hot Dutch oven and place the parchment paper and dough inside the Dutch oven.
  9. Cover and return to the oven for 30 minutes.  
  10. Remove the lid, continue to bake the bread for 15 additional minutes.
  11. Remove the Dutch oven and very carefully remove the bread by lifting out the parchment paper.
  12. Cool on a wire rack for 2 hours.  NOTE: The bread will continue to cook inside after you remove it so don’t cut into it until it has completely cooled.

Notes

NOTE:  If you want to make this bread in advance, you can let the dough rise overnight at room temperature and store in the refrigerator for up to 3 days.  

NOTE:  You can also freeze the risen dough for up to 3 months wrapped in plastic wrap and sealed in a freezer bag.  To thaw frozen dough, leave in the refrigerator for 24 hours.  Prior to baking, set on the counter and bring to room temperature.

Keywords: no-knead, bread, beer bread, easy bread, homemade bread

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