This no-knead beer bread is light and airy because it is made with yeast. Filled with black and green olives it needs only 10 minutes hands-on and 45 minutes to bake. And, it's so delicious you won't be able to stop at one slice.
I had not made my yeast beer bread in a very long time. Recently, Ziv enjoyed a classic beer bread at a friends get-together and had been raving about it. So, I knew it was time to make some. Of course, this bread is so easy that now we make it often. And, the kids are also fascinated that there is beer in their bread.
Have you ever baked with beer? In fact, 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. And, the best part is, that this is a no-knead recipe, so it's perfect when you are feeling lazy.
About this bread
Yeast is the best thing you can do to bread. And, this beer bread is light and airy despite no-kneading. It's made with all-purpose flour and a cup of beer. Hence, this is probably the easiest yeast beer bread you will make. Also, I've made a small size recipe but you can easily double the recipe and freeze any leftovers.
This is the basic no-knead bread you will ever need to make any other beer bread. Simply change the fillings and you'll make a new beer bread for dinner. For example, try sun-dried tomatoes, cheese, goat cheese, artichokes, or Parmesan.
Ingredients and substitutes
- Flour - In this bread recipe, I use plain white all-purpose flour. You can also use bread flour - you will need a little less than me and the bread will be softer. Since, all-purpose is very easily available, I've got used to 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 ¼ tsp or one packet. And, if you use fresh yeast you will need about 21 grams. Also, 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.
Step by step instructions (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.
Prepare dough
- In a large mixing bowl, combine flour and salt.
- Next, 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.
- Then, 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.
- Then, roll the dough into a log like a jelly roll.
- Next, fold in half and then into a ball.
- Place the ball into a well-dusted banneton basket or bread proving basket. You can also use a regular bowl lined with a clean kitchen cloth - make sure to flour it well to prevent sticking.
- Then, cover with a clean kitchen cloth and let rise for another 45 minutes.
Bake
- Preheat the oven at 200 C / 390 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!
Frequently asked questions
If stored properly this beer bread will stay for 4 to 5 days at room temperature. It can be frozen for a month or more too. Never store bread in the fridge as it dries out.
This is a fairly small loaf of bread and so delicious that there are often no leftovers. Having said that yes, this recipe can be divided into half. You can make one smaller loaf or a few smaller buns. Make sure to adjust baking times accordingly
Yes, you can add raisins and walnuts as well as dried apricots, dates, figs, and cashews, almonds, sunflower seeds or pecans instead of olives. It's best to keep the quantity the same or about ½ cup more than in the recipe. Any more than that and you risk making the bread too dry.
This bread doesn't usually last long in our home and these never go to waste.
These are great to use in grilled sandwiches.
Any hard leftover bread can be pulsed in the food processor and used for coating schnitzel or breaded Crispy Chicken
Yes, you can use half whole wheat flour and half white flour with much changes to the recipe. Whole wheat will require that you knead it a bit to activate the gluten.
Yes, it might work very similar to my soft burger bread or whole wheat burger buns recipes
Well, this is a beer bread so beer is the star ingredient but you can try my other tested and tried bread recipes instead.
Pullman sandwich bread
Whole wheat sandwich bread
Buttery Cloverleaf RollsÂ
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No-Knead Beer Bread/Yeast Beer Bread
Print Pin RateDescription
Ingredients
- ¼ cup (60 ml) Warm water 110F
- 2 ¼ tsp (7 g) Instant yeast (1 packet)
- 1 cup (240 ml) Beer
- 2 tbsp (30 g) Sugar
- 2 tbsp Olive oil
- 1 tsp Salt
- 3 cup (375 g) All-purpose flour
- ½ cup (60 g) All-purpose flour extra for work surface
- ½ cup (75 g) Green olives sliced
- ½ cup (75 g) Black olives sliced
Instructions
Yeast
- Add sugar, yeast and olive oil to the warm water.
- Stir well and set aside for 3 to 5 minutes until foamy.
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.
- 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 Notes
- 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.
- Use lots of extra flour on the work surface to prevent the bread from sticking.
- 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 the best flavor.
- 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.
- I've used a bread scoring tool but you can use a razor blade, Exacto knife or sharp kitchen knife to score the bread.
- 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.
- 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.
Equipment
Nutrition Information
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
Sophie
This bread looks so so good and tasty. Love it.
Veena Azmanov
Thank you, Sophie
Chelsey
This bread looks so yummy! I love that it’s no kneed, and those olives in it look delicious!
Veena Azmanov
Thanks, Chelsey. yes, love no-kneading too.
Cathleen
No knead bread?? You know the way to my heart!
That is so interesting that you mentioned the bowls you put the yeast in. I have never even considered it! I will start using glass from now on 🙂
Veena Azmanov
Thanks, Cathleen. Yes, I always use glass or stainless steel bowls for bread baking.
lauren
Look at the crust! I bread is going to be amazing for dipping in soup with the cooler weather just around the corner. Love that this is no knead, might switch up the olives for roasted garlic!
Veena Azmanov
Absolutely, Lauren. perfect for dipping in soups, sauces, and curries.
Charity
Interesting! This is very different from the beer breads I've made. I guess I'm used to a more quickbread type. This version looks super delish, and looks like real brad. Will have to give it a try.
Veena Azmanov
Thanks, Charity. Yes, this one is not quick so the flavors are more developed. And this does use yeast so it's like a regular bread with beer flavor.
Kathryn
I don't do a lot of bread making at home but beer bread has always been one of my favorites! This version sounds really good.
Veena Azmanov
Thanks, Kathryn. This one is very easy. You must try.
Aleta
Your bread is so beautiful! I used to make beer pizza dough, so this is right up my alley! Definitely going to try this recipe. Thanks for sharing!
Veena Azmanov
Thanks, Aleta. Yes, this dough can be used for a pizza base too.