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No-Knead Beer Loaf

Side Dish 🥗Snack 🍿 Low-SodiumHeart-Healthy ❤️Vegetarian 🥦Plant-Based 🌻Kosher ✡️Clean EatingPescatarian 🐟

No-Knead Beer Loaf bakes up with a crackly crust and a tender, slightly malty crumb thanks to the beer-infused dough. Its rich aroma and subtle yeastiness make it a perfect companion to hearty soups, game-day spreads, or an upgraded sandwich. Serve warm with butter to highlight its toasty, bakery-style flavor.

  • Prep10 mins
  • Cook35 mins
  • Serves15
  • DifficultyEasy
No-Knead Beer Loaf
  1. 1

    In a large bowl, stir together the yeast, 1/2 cup flour, and warm water. Cover and let rest in a warm spot for about 30 minutes.

  2. 2

    Stir the beer, remaining flour, and salt into the bowl. Mix until all the flour is incorporated and a thick, sticky dough forms that pulls away from the sides of the bowl. Cover and let rise in a warm place for 2 hours, until doubled in size.

  3. 3

    Use a rubber spatula to scrape all the dough from the bowl onto a well-floured surface. Generously flour the top of the dough and shape it into a loaf.

  4. 4

    Sprinkle a baking sheet with cornmeal. Move the loaf onto the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30–40 minutes.

  5. 5

    Preheat the oven to 425 degrees F (220 degrees C).

  6. 6

    Place a small loaf pan of warm water on a lower oven rack to add humidity.

  7. 7

    Cut a long slit in the top of the loaf with a sharp knife or razor. Put the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.

  8. 8

    Move the loaf to a cooling rack. Let it cool completely before slicing and serving.