Nearly No-Knead Beer Bread
The history of using beer in bread dates back to ancient Egypt and Mesopotamia, where both items were staples in the daily diet of people– it’s no wonder that the two items were merged together. The concept of brewing beer and baking bread shared common roots, utilizing the fermentation process that naturally occurred when grains were combined with water. The use of beer in bread not only provides additional rising agents but also adds distinct flavors and aromas.
In a culture brimming with craft breweries and home distilleries, the options for selecting the perfect beer for this bread are limitless. During the winter, my husband prefers using a stout for this loaf. A single glass bottle of beer has the capacity to yield three of these flavorful loaves, and I take pleasure in baking ahead, relishing the convenience of freezing for future enjoyment. I appreciate that this bread recipe requires virtually zero kneading, bringing joy to both my back as well as my trusty kitchen aid stand. It complements hearty soups, stews and savory meals seamlessly.
Baking Tip: Experiment with different beers in this recipe to discover what you like best. Enhance the beer flavor in your bread by selecting a rich, dark stout. Alternatively, opt for an amber ale to introduce a more subtle tone of hoppy flavor.
Ingredients:
360 g (3 cups) flour
3 g (1 tsp) yeast
9 g (1 1/2 tsp) salt
120 ml (1/2 cup) stout, or beer of choice, at room temperature
180 ml (3/4 cup) water at room temperature
15 ml (1 tbsp) distilled white vinegar
Directions:
About an hour or two before assembling this bread, move your chosen beer from the fridge to the countertop.
In a large bowl, whisk together flour, yeast and salt and set aside.
In a small bowl, whisk together water, beer and vinegar.
Combine wet ingredients with dry, stirring until the mixture forms a shaggy dough. Briefly knead a few times by hand until all the flour is fully incorporated. Cover tightly with cling film and let it rest in a warm place for 8-12 hours or overnight.
Lightly flour parchment paper, place your proved dough on it and shape dough into a ball. Place parchment paper with into dutch oven and place lid on top. Let your dough prove for about 2 hours.
Preheat the oven to 425°F/220°C. Lightly dust the loaf's surface with flour, then score an 'X' approximately 1/4 to 1/2 inch deep using a knife or razor blade. Let the bread cook with the lid on for 30 minutes. Uncover and cook for an additional 25-30 minutes or until crust starts to turn golden brown.
Using the parchment paper, transfer the loaf to a wire rack and allow it to cool completely before cutting.
“Bread and beer: two of life’s simple joys that make everything better.”