NO KNEAD BEER BREAD
You can make a crusty loaf of no-knead beer bread in about four hours!
Provided by Andi Gleeson
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Put your choice of 12-oz. beer on the counter to start warming up (assuming it was in the refrigerator). When you are ready to make bread, place the beer bottle or can in a measuring cup of hot water to warm it to a yeast-friendly temperature.
- While your beer is warming, stir together flours, yeast, and salt. Pour in your warm beer and 1/4 cup of warm water. Stir together until all flour is incorporated and you've made a lumpy, bumpy ball of dough.
- Cover the bowl with a towel and let rise in a warm spot for two hours, or until about doubled in size.
- After rising, turn your dough out onto a baking sheet lined with a silicone baking mat or parchment paper. Sprinkle enough flour (about 1 tbsp.) over the top of the dough to lightly coat the surface. Shape the dough into a loaf shape. Cover with a towel again and let rise 30-60 minutes more (I usually go for longer). Before this resting period is over, place a pie dish filled with water on the bottom rack of your oven and preheat oven to 425 degrees F.
- After resting, cut a slash in the top of the loaf with a very sharp knife or razor blade. Bake your loaf in the preheated oven for 30-35 minutes until golden brown. Place on wire rack to cool completely before cutting.
NO KNEAD BEER BREAD
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.
Provided by Chef John
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h55m
Yield 15
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 153.8 calories, Carbohydrate 30.9 g, Fat 0.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 234.7 mg, Sugar 0.1 g
NO-BEER BEER BREAD!
This might sound like a contradiction, but I wanted to come up with a bread like it without the alcohol. I was inspired by Greg Norman's Recipe#73440 The result was GREAT!
Provided by Koechin Chef
Categories Quick Breads
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Combine flour baking powder,sugar, dill(or any other herb of your choice) and salt in a large bowl. (you may use brown or white sugar).
- Stir in the club soda just until combined.
- Pour into a sprayed loaf pan.
- Pour the melted butter over the top.
- Bake @ 375F for 1 hour.
- Remove from pan and let cool on rack. The crust on this bread is outstanding.
- This bread is on the sweet side and you might like to add 1/4 c of raisins or chopped dried apricot, and sprinkle the top with some cinnamon and sugar mixture. In place of the Dill. This would make a wonderful breakfast bread and left-overs make wonderful toast.
Nutrition Facts : Calories 246.3, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.2, Sodium 387.4, Carbohydrate 42.2, Fiber 1.3, Sugar 6.4, Protein 4.9
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