No-Knead Beer Bread

Homemade Yeast Beer Bread, No-Knead

This no-knead beer bread is an absolute classic. Yeast risen, filled with black and green olives this rustic bread takes only 10 minutes hands-on and 45 minutes to bake. A simple and easy basic yeast beer bread that’s versatile and can be used with many different filling variations.

I had not made my yeast beer bread in a very long time. Recently, Ziv enjoyed a classic beer bread at friends get together and had been raving about it. So I knew it was time to make some soon. Of course, this bread is so easy that now we make it so often. The kids are of course fascinated that there is beer in their bread.

Have you ever baked with beer? It is no different from other yeast bread. This is a beginners recipe and works as a base for all other beer bread that I make. The best part this is a no-knead recipe so perfect when you are feeling lazy.

About this no-knead beer bread.

Yeast is the best thing you can do to bread. This beer bread is light and airy despite no-kneading. Made with all-purpose flour and a cup of beer this is probably the easiest yeast beer bread you will make. I’ve made a small recipe but you can easily double the recipe and freeze any leftovers.

Let’s talk ingredients and substitutes (Save/Pin)

• Flour – In this bread recipe I use plain white all-purpose flour. You can use bread flour – you will need a little less than me and the bread will be softer. All-purpose is very easily available so I’ve got used it using it in most of my bread recipes.
• Instant dry yeast – I like to use instant dry because I’ve always had great success with it. If you have to use active dry yeast you will need 2 1/4 tsp or one packet. And if you use fresh yeast you will need about 21 grams. It’s not necessary to activate the yeast but I like to take the guesswork out and make sure my dough will rise.
• Water – The temperature of the water is an important factor in bread making. It has to be warm, not hot. Usually about 110 F. And yet, you don’t really need a thermometer. The temperature is around the same as when you give milk to a baby. So, think as if this water is to be fed to a baby. Is it warm enough?
• Olive oil – Olives are the star of the show in this bread so use a good quality olive oil. The oil enhances the flavor of the bread and also feeds the yeast.
• Olives – I’ve used both black and green because it adds to the visual appeal. But you can use either or. Use good quality olive oil that you like to eat and enjoy.

What else can I add to this no-knead beer bread?

Here’s the best thing. This is the basic no-knead bread you will ever need to make any other beer bread. Change the fillings and you’ll make a new beer bread for dinner. Try sun-dried tomatoes, cheese, goat cheese, artichokes, Parmesan.

Useful Tips and Tools

• A small Mixing Bowl or measuring cup to activate the yeast. I prefer to use glass over metal. If the metal is cold it can lower the temperature of the liquid ingredients. Not a big deal. And yet, it’s nice to get the yeast activated quickly and move on with the recipe.
• I like mixing bread dough by hand. It’s quite therapeutic. But bread dough can be difficult to handle. Not just because it needs more kneading but also because it’s often a soft, sticky mess. And yet, keeping the dough soft and sticky is important for good bread baking. So, I highly recommend using a stand mixer Kenwood, kitchen-aidor other brands, it does not matter. Personally, I also have a hand mixer. And yet, I don’t use it for baking bread. Because bread dough is dense compared to cakes. So, it might harm my hand mixer. (recommended read – which stand mixer is good for home bakers)
• Baking bread is a science. So measuring ingredients correctly is important. Also, do not wing the measurements. Use a Measuring Cup for liquid ingredients and Measuring Spoons for dry ingredients.
• A good baking tray is as important to bread baking as it is to other baking Baking Tray. Therefore, buy a good quality baking tray that’s not too thin. The thick ones will prevent the bread from burning on the bottom. Sometimes you can even add a second tray on the bottom to prevent it from getting burnt.
• Every oven works differently. So the baking times are just guidelines. In the case of bread, a hollow sound on the bottom of the bread is a great indication. If the bread bakes too quick or too slow compared to the time given it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. All you need to do is adjust the temperature accordingly.

How to Make a No-Knead Beer Bread /Yeast Beer Bread (Save/Pin)

Prepare yeast

• Add sugar, yeast and olive oil to the warm water.
• Stir well and set aside for 3 to 5 minutes until foamy.

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Prepare dough

• In a large bowl combine flour and salt.
• Add the beer and yeast mixture.
• Combine with a wooden spoon
• This is a soft dough so don’t be tempted to add more flour.
• Cover with a cling wrap and leave in a warm place to rise for one hour.

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Fill dough Olives

• When the dough has doubled in volume.
• Transfer to a well-dusted worktop.
• Spread dough into a rectangle.

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• Sprinkle the chopped olives evenly.
• Roll the dough into a log like a jelly roll
• Fold in half and then into a ball.

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• Place the ball into a well-dusted banneton basket or bread proving basket
  (you can use a regular bowl lined with a clean kitchen cloth – make sure to flour it well to prevent sticking)
• Cover with a clean kitchen cloth and let rise for another 45 minutes

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Bake

• Preheat the oven at 200 C / 400 F
• Carefully invert the proved bread onto a floured baking tray.
• Sprinkle with some all-purpose flour
• Make a few slashes on top – to allow steam to release.
• Place it in the oven on the middle rack and reduce the temperature to 180 C.. 360 F
• Bake for about 45 to 50 minutes – the top will be golden and the bottom will feel hollow. I bake mine in a baking tray on the pizza stone. Halfway thru baking, I remove the tray so the bread is on the stone.
• When done – cool on a wire rack for at least 20 to 30 minutes before you cut.
• Enjoy.

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Tips for making this No-Knead Beer Bread

1. This is a soft dough which is why it becomes light and airy despite no-kneading. If you add too much flour the bread will be dense.
2. Use lots of extra flour on the work surface to prevent the bread from sticking.
3. Use a good quality beer that you like to drink. Open the beer just before you are going to add it to the bread for best flavor.
4. If you do not have a Banneton, use a 6-inch bowl. Line the bowl with a clean kitchen cloth and dust it well with flour so the bread won’t stick to it.
5. I’ve used a bread scoring tool but you can use a razor blade, Exacto knife or sharp kitchen knife to score the bread.
6. I like to bake such rustic bread on my pizza stone – I star on a baking tray and halfway thru baking I remove the tray and place the bread on the stone. This gives a lovely crust.
7. Let the bread cool well before you cut – at least 20 to 30 minutes. This will give you better slices. In our home, we had no patience so we cut the bread while still warm – on a regular day we simply break the bread rather than cut slices. It’s so good.

No-Knead Beer Bread/Yeast Beer Bread

Author: Veena Azmanov

5 from 20 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 45 mins

Resting Time: 1 hr 45 mins

Total Time: 2 hrs 40 mins

Calories: 468kcal

$10

Adjust Servings Here: 4 servings

Description

This no-knead beer bread is an absolute classic. Yeast risen, filled with black and green olives this rustic bread takes only 10 minutes hands-on and 45 minutes to bake. A simple and easy basic yeast beer bread that’s versatile and can be used with many different filling variations.

Equipment /Tools

• Stand Mixer
• Measuring Cups
• Measuring Spoons
• Stainless steel mixing bowl
• Banneton
• Baking Tray
• Oven

Ingredients

INGREDIENTS

• 120 ml (0.51 cups) warm water 110F
• 2 1/4 tsp (2 1/4 tsp) Instant yeast
• 250 ml (1.06 cups) Beer
• 2 tbsp (2 tbsp) Sugar
• 2 tbsp (2 tbsp) Olive oil
• 1 tsp (1 tsp) Salt
• 375 grams (3 cups) All-purpose flour
• 70 grams (0.56 cups) All-purpose flour extra for work surface
• 1/2 cup (1/2 cup) Green olives sliced
• 1/2 cup (1/2 cup) Black olives sliced

ADJUST SERVINGS HERE – 4 servings

Instructions

PREPARE YEAST

• Add sugar, yeast and olive oil to the warm water.
• Stir well and set aside for 3 to 5 minutes until foamy.

PREPARE DOUGH

• In a large bowl combine flour and salt.
• Add the beer and yeast mixture.
• Combine with a wooden spoon
• This is a soft dough so don’t be tempted to add more flour.
• Cover with a cling wrap and leave in a warm place to rise for one hour.

FILL DOUGH OLIVES

• When the dough has doubled in volume.
• Transfer to a well-dusted worktop.
• Spread dough into a rectangle.
• Sprinkle the chopped olives evenly.
• Roll the dough into a log like a jelly roll
• Fold in half and then into a ball.
• Place the ball into a well-dusted banneton
• (you can use a regular bowl lined with a clean kitchen cloth – make sure to flour it well to prevent sticking)
• Cover with a clean kitchen cloth and let rise for another 45 minutes

BAKE

• Preheat the oven at 200 C / 400 F
• Carefully invert the proved bread onto a floured baking tray.
• Sprinkle with some all-purpose flour
• Make a few slashes on top – to allow steam to release.
• Place it in the oven on the middle rack and reduce the temperature to 180 C.. 360 F
• Bake for about 45 to 50 minutes – the top will be golden and the bottom will feel hollow.

  I bake mine in a baking tray on the pizza stone. Halfway thru baking, I remove the tray so the bread is on the stone..
• When done – cool on a wire rack for at least 20 to 30 minutes before you cut.
• Enjoy.

Recipe Video

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Nutrition Information

Nutrition Facts

No-Knead Beer Bread/Yeast Beer Bread

Amount Per Serving

Calories 468 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 1g5%

Sodium 651mg27%

Potassium 157mg4%

Carbohydrates 94g31%

Fiber 4g16%

Sugar 6g7%

Protein 13g26%

Vitamin A 16IU0%

Calcium 17mg2%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – baking, beer, bread

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