No-Knead Beer Bread - (yeast-risen)

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.

Table of Content

• Why make this bread?
• Ingredients and substitutes
• Step by step instructions
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

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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.

Why make this bread?

• This is the basic no-knead bread made with beer! You will never make any other beer bread again.
• It's made with all-purpose flour and basic ingredients which you probably already have on hand.
• Also, I've made a small size recipe but you can easily double the recipe and freeze any leftovers.
• I've used olives but you can change the fillings and you'll make a new beer bread every single time. 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. I think white flour works better than bread flour.
• 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 teaspoon 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.
• Olive oil - Olives are the star of the show in this bread so use good quality olive oil. The oil enhances the flavor of the bread.
• 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.

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Step by step instructions

Dough

• Wet ingredients - In a measuring cup, measure the warm water, add olive oil, sugar, and yeast. Combine well. Set aside for 3 to 5 minutes until foamy.
  Pro tip - Instant yeast does not need to be activated. But I like to ensure my yeast is good and working for me. You may choose to add all ingredients directly to the flour.
• Dry ingredients - In a bowl, combine flour and salt. Add the beer and yeast mixture.

• Use a wooden spoon or spatula to combine it well making sure no dry flour is left on the bottom. This is a very wet dough, so don’t try touching it with your hand.
  Pro tip - The high hydration in the dough (water to flour ratio) is what gives us that crust on top and light and airy texture on the inside.
• Cover with a clean kitchen cloth or plastic wrap. Leave in a warm place. Let rise for 60 to 90 minutes until double in volume.
  Pro tip - In winter, you may need 90 minutes or more. But in summer, the dough may double in 45 minutes. If you can't attend to it at that moment, de-gas, reshape, and let double in volume again.

Shape

• When double is size, dust your work surface generously with flour. Remove the dough onto the floured work surface. It is best to use a dough scraper or spatula when working with this dough.
  Pro tip - Flour is an absolute necessity when handling this dough. Otherwise, it will stick to your hands and you will lose a lot of volume and quantity of bread.
• Spread dough into a rectangle. Sprinkle the chopped olives evenly.

• Then roll the dough into a jelly roll. Pinch each fold to keep the olives in place. Pinch the seams and tuck under. Then, shape it into a ball.
  Pro tip - Rolling it this way will ensure the olives are evenly distributed. And, it creates a nicely shaped loaf.
• Place the ball into a well-dusted Benetton. Cover with a clean kitchen cloth and let rise for another 45 minutes
  Pro tip - You can use a regular bowl lined with a clean kitchen cloth – make sure to flour it well to prevent sticking.

Bake

• Preheat the oven at 200 C / 400 F / Gas Mark 6
• Carefully invert the proved bread onto a floured baking tray. Sprinkle with some all-purpose flour
• Make slits on the top of each bread with a bread scoring tool, blade, or sharp knife.
  Pro tip - The slits/cuts on the top are air vents to let the steam in the bread escape. This will prevent the bread from bursting naturally into a weird shape.

• Place it in the oven on the middle rack and reduce the temperature to 350 F/ 177 C/ Gas mark 4
• Bake for about 35 to 45 minutes. until you have a nice golden brown.
  Pro tip - When baked, the internal temperature of the bread should be about 195 F. The bread will have a hollow sound on the bottom when tapped.
• Bake for about 45 to 50 minutes – the top will be golden and the bottom will feel hollow.
  Pro tip - 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. This gives a nice crust.
• Remove and let cool on a wire rack for 5 minutes. Dust off excess flour from the top.
  Pro tip - Do not leave the loaf on the tray for too long as the steam will make the bread soggy on the bottom.

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Frequently asked questions

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Printable Recipe