Things Your Oven will Love: No-Knead Beer Bread
Bread. I love it. I don’t eat much of it these days, but if I do I tend to make my own because OF COURSE I DO. But here’s the thing: I kinda loathe making bread. It’s the all the kneading required for traditional bread making. Sticky things are sticky and I don’t like them.
So, what’s a gal to do when she likes yummy bakery fresh crusty bread but hates putting her hands in sticky dough? Enter no-knead bread. It is the most blessed thing to grace my Le Creuset in a LONG time (okay, well … it’s not really but I am HERE for bread that I can make at home that tastes this good).
Here’s the thing about this bread: changing the kind of beer you use will change the flavor and taste of the bread. For your first attempt at making this bread use a lager that you like to drink (this is the general rule for using alcohol when cooking / baking … if you won’t drink it don’t use it to make something to eat).
SIDEBAR: I’m over here watching the Handmaid’s Tale like ZOMG, RELEVANT. On the flip side of that I am re-watching Luke Cage because I am prepping for The Defenders (and I could not make myself finish Iron Fist for anything … you can read my feels here). What are you all watching?
No-Knead Beer Bread
from Kitchen Konfidence
15 ounces (3 cups) all-purpose flour
1/4 tsp instant yeast (I used SAF)
1 1/2 tsp fine grain sea salt
1 TBSP distilled white vinegar
1/4 cup plus 2 tablespoons beer (see note above)
3/4 cup plus 2 tablespoons water
In a large bowl combine flour, yeast and salt. Pour vinegar, beer and water over the dry ingredients, then, using a fork, mix thoroughly until a shaggy dough forms. Cover the bowl tightly with plastic wrap, and let sit at room temperature for 18 – 24 hours.
Scrape the dough onto a lightly floured work surface, and sprinkle with a little extra flour. Using your hands, gently pat the dough into a rectangle approximately 10″ wide by 8″ high. Sprinkle with flour as needed if the dough is sticking. Gently fold the dough over itself like folding a letter. Turn 90 degrees, gently pat to a rectangle and fold again. Then shape the dough into a ball by pulling edges into middle. Place dough in the center of a large sheet of parchment paper, then lift and lower into a 4-quart cast-iron dutch oven. Cover loosely with plastic wrap, and let rise for 2 hours.
Set an oven rack to the middle position. Uncover the dough, sprinkle the surface with a little flour, and using a sharp knife, make 3 parallel slits across the top of the dough about 1/2-inch deep. Cover the pot with its lid, and place in the cold oven. Heat the oven to 425°F, and when this temperature has been reached, let cook for 30 minutes. After the 30 minutes have elapsed, carefully remove the lid and continue to bake until the loaf is a deep brown (about 30 minutes longer). Using the parchment overhang, carefully remove the bread from pot, transfer to a wire rack and let cool completely (about 2 hours).
Do you make your own fresh baked bread? Do you mind kneading the dough, or do you also prefer no-knead bread?0