We’ve heard from many of you who have the time and desire to make some homemade bread. Well here you have it – Adam’s no knead beer bread recipe. I regularly daydream about this bread. A nice crusty bread that you can dip in a delicious olive oil, while sipping a hefty glass of red wine.
For the next few weeks, I know many of us across the world are all cooped up at home, staying safe and helping flatten the curve so we can in-turn help our fearless healthcare workers (among other critically important workers) combat COVID.
Here’s our simple and delicious recipe. When you make it, please share your photos on Instagram and tag us @from.scratch.with.love.cooking.
Stay safe and healthy, friends!
Easy No Knead Bread Recipe
Bread? Easy? Yep, we'll have you creating bread from scratch in no time with our Easy No Knead Bread Recipe.
Equipment
- 4 quart Dutch Oven
- Large clear bowl (we use a glass bowl, so you can see the dough rising )
- Small pitcher
- Whisk
- Fork
- Measuring cup
- Measuring spoons
- Liquid measuring cup
- Plastic Wrap (press and seal)
- Parchment paper
Ingredients
- 3 cup flour (We've used both all-purpose and bread flour, either is great)
- 1/4 teaspoon rapid rise yeast
- 1 1/2 teaspoon fine grain salt
- 1 tablespoon distilled white vinegar
- 3 oz room temperature beer I prefer a lager, Sam Adams Boston Lager and Anchor Steam are great options.Feel free to play with different options/flavors
- 9 oz room temperature water
- Olive oil optional
Instructions
- Combine dry ingredients (flour, rapid rise yeast and salt) in a large clear bowl and mix together with a whisk
- Combine wet ingredients (white vinegar, beer and water) in a small pitcher
- Slowly mix in the wet and dry ingredients together and stir with a fork until a ball starts to form
- Be sure that you get any dry ingredients, which might be sticking to the bowl, incorporated into the dough ball. (I will wet my hands to shape the dough if it looks too dry or there are dry ingredients sticking to the side of the bowl)
- Once the ball is formed, it’s time to let it rise
- Wrap tightly with plastic wrap for 18-24 hours. I like wrapping the bowl in plastic wrap and writing the time it needs to be unwrapped on top
- Monitor the bowl to see that it is rising. (yeast can be tricky to work with at times and slight changes in temp can affect it. Do not fret if you see minimal rising, you can still make a nice bread)
- After 18-24 hours, pull out dough onto a lightly floured work surface
- Turn 90 degrees and continue folding over. After folding for 30 seconds, place the ball of dough onto a piece of parchment paper
- When you place the dough ball on the paper, have any ‘edges’ of dough under the bottom of the ball
- Lift the dough on the paper and place it inside a Dutch oven; cover with plastic wrap loosely
- Let rise for another two hours
- Remove plastic wrap and using a sharp knife, carve an X into the top of the dough ball. Approx. 1/2 inch deep and each side about 3 inches long
- Sprinkle lightly with flour. If you would like a darker crust, lightly coat dough ball with olive oil
- Place lid on Dutch oven and put into a cold oven
- Set the oven to 425 – and the convection option if available – and once it hits that temperature, set time for 30 minutes
- After that 30 minutes is over, carefully remove lid and cook for another 20-30 minutes
- Monitor the color of the bread while baking to get it to your preferred level of doneness
- Once timer goes off, carefully take out the pot and remove bread to a cooling rack
- Now it’s time to enjoy!
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