Rating: 4.78 stars
433 Ratings
  • 5 star values: 368
  • 4 star values: 45
  • 3 star values: 14
  • 2 star values: 1
  • 1 star values: 5

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.

Recipe Summary test

prep:
10 mins
cook:
35 mins
additional:
3 hrs 10 mins
total:
3 hrs 55 mins
Servings:
15
Yield:
1 loaf
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes.

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

  • Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.

  • Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.

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

  • Place a small loaf pan of warm water on a lower rack to humidify the oven.

  • Slash a long slit in the top of the loaf with a sharp knife or razor. Place 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.

  • Transfer to a cooling rack. Let cool completely before slicing and serving.

Nutrition Facts

154 calories; protein 4.3g; carbohydrates 30.9g; fat 0.4g; sodium 234.7mg. Full Nutrition
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Reviews (489)

Most helpful positive review

Rating: 5 stars
06/15/2012
This is now my "go to" recipe for homemade white bread. It is super easy and you cannot screw it up. If you have never made bread before, give it a try. You will be surprised by your results! I make the starter in the bowl of my KitchenAid mixer, and let it sit, as stated. Then, using my dough hook attachment, I add the flour and beer and knead for about 3 minutes - until it pulls away from the bowl and looks nice and shiny. Then I let it rise, and after 2 hours or so, punch it down and shape it in my final baking container for the last rise. I use a clay baker with a lid (mason cash cooker), and have found that when I use that, there is no need to put the bowl of water in the oven when I bake it. The clay baker captures the steam and keeps it moist on the inside. I take the lid off for the final 5 minutes to get a super crispy top. I love this recipe! Read More
(119)

Most helpful critical review

Rating: 1 stars
09/17/2013
this didn't work for me..it was inedible. Read More
(10)
433 Ratings
  • 5 star values: 368
  • 4 star values: 45
  • 3 star values: 14
  • 2 star values: 1
  • 1 star values: 5
Rating: 5 stars
06/14/2012
This is now my "go to" recipe for homemade white bread. It is super easy and you cannot screw it up. If you have never made bread before, give it a try. You will be surprised by your results! I make the starter in the bowl of my KitchenAid mixer, and let it sit, as stated. Then, using my dough hook attachment, I add the flour and beer and knead for about 3 minutes - until it pulls away from the bowl and looks nice and shiny. Then I let it rise, and after 2 hours or so, punch it down and shape it in my final baking container for the last rise. I use a clay baker with a lid (mason cash cooker), and have found that when I use that, there is no need to put the bowl of water in the oven when I bake it. The clay baker captures the steam and keeps it moist on the inside. I take the lid off for the final 5 minutes to get a super crispy top. I love this recipe! Read More
(119)
Rating: 5 stars
03/10/2012
This was the best bread I've ever tasted! I added some crushed oregano, thyme & basil to dough and wrapped it in rosemary branches while it rose for extra flavor. Read More
(86)
Rating: 5 stars
05/15/2012
This was really easy to make and creates a really artisan looking bread. The loaf is quite huge too, which I was happy about. The flavor is good, but not as developed as Chef John's pumpkin bread which rises over-night. The crust has a crunch to it and the interior is nice and soft though. I am not sure why, but it makes really good grilled cheeses. Either way, for the beer, in the bread, I used an imported Pilsner style beer, which is a lighter flavored beer. I didn't want the bread to taste like beer and it didn't at all. The bread goes into the oven a little flat, but it does get a nice spring in the oven. Read More
(78)
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Rating: 5 stars
05/06/2012
Excellent Bread Shop Quality Bread! Easy bread to make - easy to work with. I just made this bread and it's Wonderful! Crispy crust, soft interior, moist, chewy, & springy. The flavor of the crust is rustic. Tastes exactly like bread you would purchase from a fresh bread store. I placed the yeast, 1/2 cup of flour and water in the bread machine and let rest for a half an hour. Then added the beer, rest of the flour and salt. Started the bread machine on the dough cycle until dough formed a nice looking ball (had to add a little more flour). Placed well mixed ball of dough into a lightly greased bowl and let rise for 2 hours or until doubled. Took dough out and placed on well floured surface and sprinkled flour on top. Formed into loaf (very easy dough to work with) then placed on baking sheet with cornmeal on bottom. Let rise for 40 minutes. Pre heated oven with baking stone on the top and a pan of water on the bottom rack. After 40 minutes, make a split in the loaf and place into oven for the 35 minutes. PERFECT!! Read More
(41)
Rating: 5 stars
12/29/2012
As an avid bread maker I was excited to try this one. Super easy, didn't take a long time like some other breads I have made, and the texture was perfection. I chose Blue Moon belgian white ale because its a beer my husband and I like though we rarely drink so I wanted to be picky. Beautiful, very large artisan loaf with fluffy center and chewy outside. TIPS: Turn oven on lowest temp and then open the oven door a crack allowing it to cool. Place a hot wet but wrung out towel on top and place in your warm oven and let sit for 30 minutes. This will jump start a heavily loaf of springy bread. Do the same thing for the second rise for 2 hours. For the last rising on the pan before you bake it, turn on your oven and sit the cookie sheet on top of your oven covered loosely with a dish towel. This will give you the best results as the heat from the oven will warm the bottom of the pan and warm your dough giving you the best end result. Read More
(38)
Rating: 5 stars
05/12/2016
This review is for people who had trouble with this recipe. The original approach is sound, but my alternatives may help those who struggled. 1. Ingredients: bread flour instead of AP flour. "Bread machine" yeast instead of active dry yeast; it is much more reliable. I had 1-3/4C beer left over from last night (go figure) and added 1/2C water to that. The extra 1/4C liquid makes a big difference. 2. I didn't bother with the premix. I just put everything in the bowl of a stand mixer and kneaded for 10 minutes. Yes, this is no longer "no knead" bread, but since I have a mixer that will do the job I always knead. Plus, it's essential for developing the gluten structure this loaf needs, imho. 3. Let rise for four hours, not two. Because the beer is cold or at room temperature, it will the rise. 3. I no longer slit my loaves before baking. Helps maintain structure and makes for a more rustic look. 4. I no longer use cornmeal. Parchment paper works better and is far less messy. 5. I made one large loaf. But this recipe should also work for two smaller loaves that would be more manageable. You could divide the dough and bake in loaf pans also, topping each with melted butter. Read More
(24)
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Rating: 4 stars
04/08/2012
Impressive. I also tried with cider and it turned out just as well. The combos are endless. Read More
(23)
Rating: 5 stars
03/30/2012
I've added rosemary and garlic to this recipe and cut out the extra flour on top and my fiance LOVES it! Read More
(23)
Rating: 5 stars
05/10/2012
I have made this bread so many times, the recipe is simple and yet looks and tastes like a loaf you would buy at a European bakery. Texture is beautiful, nice and crispy on the outside and inside very soft and chewy. However once the loaf sits out for a day or two it starts to smell like beer so best eaten fresh.Overall this is definitely a keeper thank you for the delicious recipe! Read More
(22)
Rating: 1 stars
09/17/2013
this didn't work for me..it was inedible. Read More
(10)