No-Knead Beer Bread – My Second Favorite Use for Belgian Ale

The hardest thing about this ultra-simple, no-knead bread recipe is somehow managing not to drink that last bottle of beer. In fact, if this recipe goes viral, you may actually see a “7-Pack” introduced into the market.

My beer drinking experience far exceeds my beer bread baking experience, so I’m not entirely sure exactly what the beer does here, but anecdotal evidence suggests it does delicious and beneficial things. Besides, it just feels right. When I stirred that bubbly brew into the foamy sponge, I swear I could hear the yeast moaning.

This is adapted from a recipe that my Uncle Bill adapted from our famous no-knead ciabatta bread recipe. That dough only uses a pinch of yeast, and takes about 18 hours to rise, but my Godfather proved that you could get similar results in just a few hours with this short-cut method.

So, if you were using the rising time as an excuse for not making homemade bread, well then, now what are you going to use? This really is an easy, fun, and fast recipe, and you’ll be amazed at how great the results are, even for the most inexperienced bread maker. Enjoy!

For the sponge:
1 1/2 teaspoon dry active yeast
1/2 cup AP flour
1/2 cup warm water (about 100 degrees)
12 oz bottled beer
18 ounces AP flour (about 4 cups)
1 1/2 teaspoon fine salt

No-Knead Beer Bread – My Second Favorite Use for Belgian Ale 9 out of 10 based on 10 ratings. 9 user reviews.

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Friday, December 23, 2011

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