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bread essentials: artisan beer bread

Andy59 avatar
a recipe by
Andy Anderson !
@Andy59
Wichita, KS

Made a loaf of this yesterday and it was gone by the end of dinner. So, I am baking two more this morning. This is a no-knead bread that you throw together and bake in a jiffy. And, if you are new to baking, this is an ideal recipe to start with. Trust me, it does not taste like beer; it just has really deep rich flavor. It is by nature a dense bread, so it stands up well to sandwich building, and things like gooey jams, or sopping up some yummy gravy. So, you ready… Let’s get into the kitchen.

►
serves Several
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For bread essentials: artisan beer bread

  • PLAN/PURCHASE
  • DRY INGREDIENTS
  • 3 c
    flour, all-purpose variety
  • 1 Tbsp
    white sugar, granulated variety
  • 2 tsp
    instant or rapid rise yeast
  • 1 1/2 tsp
    salt, kosher variety, fine grind
  • WET INGREDIENTS
  • 1 c
    beer, light variety
  • 1/2 c
    filtered water
  • 1 Tbsp
    olive oil, extra virgin variety
  • OPTIONAL ITEMS
  • 1 Tbsp
    rice vinegar, unflavored
  • 1 tsp
    nutritional yeast

How To Make bread essentials: artisan beer bread

  • 1
    PREP/PREPARE
  • 2
    To make this recipe, you will need an ovenproof pot, about 10 inches (25cm) in diameter, with a tight-fitting lid. If you have a Dutch oven, that would be ideal.
  • 3
    The nutritional yeast adds depth to the bread, and the vinegar gives it a bit of a tang.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Add all the dry ingredients, plus the nutritional yeast, if using, to a large bowl, and whisk to combine.
  • 6
    Add all the wet ingredients, plus the vinegar, if using, and mix together with a fork.
  • 7
    It will be shaggy and sticky.
  • 8
    Cover with some cling wrap, or a tea towel and stick in a non-drafty corner of the kitchen until doubled in size.
  • 9
    I turned on one of my ovens for about 30 seconds (to take the chill off) and stuck in the dough. It took a bit over two hours to double.
  • 10
    Scrape the dough onto a lightly floured surface, sprinkle on a tad of flour, and use a bench scraper, or spatula to fold it in half. Turn the dough ninety degrees, flatten out a bit, then flour and fold. Do this two more times.
  • 11
    You are not kneading the dough just... just flouring and folding.
  • 12
    Move the dough onto a large piece of parchment paper, and shape into a round loaf.
  • 13
    Place a rack in the bottom position, put the empty pot into the oven, and preheat to 450f (230c), for 30 minutes. You do not need to include the lid.
  • 14
    Carefully remove the hot pot, then pick up the dough by the edges of the parchment paper, and lower into the pot.
  • 15
    Add the lid, and then place into the preheated oven for 30 minutes.
  • 16
    Then, remove the lid and bake for an additional 10 minutes, or until the crust is golden brown.
  • 17
    Allow the bread to rest for about 20 minutes before cutting into it.
  • 18
    PLATE/PRESENT
  • So yummy
    19
    Use for sandwiches, serve with your next meal, or just cut off a piece and slather with some sweet butter. Enjoy.
  • Stud Muffin
    20
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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