Best 2 2 Ingredient No Knead Beer Bread Recipes

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**Introducing the Easy and Delicious 2-Ingredient No-Knead Beer Bread**

Craving a warm and fluffy homemade bread without the hassle of kneading and rising? Look no further than this remarkable 2-ingredient no-knead beer bread. This simple yet satisfying recipe yields a golden-brown loaf with a soft, tender crumb and a delightful yeasty flavor that will elevate any meal. With just two pantry staples – self-rising flour and your favorite beer – you can whip up this rustic bread in minutes. Whether you're a seasoned baker or a complete novice, this fuss-free recipe is guaranteed to impress. Discover the joy of homemade bread with this quick and easy beer bread, perfect for busy weeknights, potlucks, or a cozy weekend brunch.

Here are our top 2 tried and tested recipes!

NO KNEAD BEER BREAD



No Knead Beer Bread image

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.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 3h55m

Yield 15

Number Of Ingredients 7

1 ½ teaspoons active dry yeast
4 ½ cups all-purpose flour, divided
½ cup warm water (100 degrees F or 38 degrees C)
1 (12 fluid ounce) can or bottle beer
1 ½ teaspoons fine salt
all-purpose flour for dusting
1 tablespoon cornmeal

Steps:

  • 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.
  • 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 : Calories 153.8 calories, Carbohydrate 30.9 g, Fat 0.4 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 0.1 g, Sodium 234.7 mg, Sugar 0.1 g

YEASTED BEER BREAD



Yeasted Beer Bread image

This no-knead loaf is made with a combination of whole grain rye and bread flours. Molasses and dark beer add warm notes that enhance the rich flavor of the rye.

Provided by Roxana Jullapat

Categories     Breakfast     Bread     Beer     Molasses     Bake     snack     Peanut Free     Soy Free     Dairy Free     Fat Free     Tree Nut Free     Vegetarian     Vegan

Yield Makes 1 round loaf

Number Of Ingredients 9

1⅓ cups (170 g) dark rye flour
1 Tbsp. kosher salt
¾ cup dark beer (such as stout or porter)
2 cups plus 3 Tbsp. (270 g) bread flour, plus more for dusting
1 Tbsp. mild-flavored (light) molasses
½ tsp. instant yeast
2-3 Tbsp. rice flour (optional)
Special equipment
A bench scraper (optional), an 8"-diameter proofing basket, a lame (optional), and a 4½-qt. Dutch oven with lid

Steps:

  • The evening before you want to bake your bread, mix rye flour, salt, beer, 2 cups plus 3 Tbsp. (270 g) bread flour, and ½ cup cold water (65°F-70°F) in the bowl of a stand mixer until a wet, sticky dough forms. Cover with a kitchen towel and let rest 20 minutes. (Resting here allows the flour to hydrate and promotes elasticity and gluten development in the dough.)
  • Fit bowl with dough on stand mixer fitted with dough hook. Add molasses and yeast and mix on low speed to combine, 1-2 minutes. Increase speed to medium and mix 2 minutes to develop the dough. (Alternatively, you can mix by hand in a medium bowl with a sturdy rubber spatula or dough whisk.) If dough seems dry, add 1-2 Tbsps water.
  • Transfer dough to a clean medium bowl and cover with a kitchen towel or plastic wrap. Let sit at room temperature overnight (12 hours).
  • The following day, transfer dough to a lightly floured surface. Gently flatten into a rough square, then bring all 4 corners to the center and pinch together with your fingers. Turn dough over and, using a bench scraper or your hand, push edges of dough under loaf toward the center while rotating to create tension across the top to shape into a ball. Using your hands and dusting with flour as needed, gently rotate ball against surface to tighten further and seal bottom. Generously flour proofing basket with rice or bread flour and invert dough into basket so seam side is up. Cover with a kitchen towel and let sit until dough no longer springs back when poked with your finger, 2-3 hours.
  • About 30 minutes before baking bread, place a rack in middle of oven and set Dutch oven with lid on it. Preheat oven to 450°F.
  • Cut a round of parchment paper a few inches wider in diameter than the ball of dough. Invert proofing basket onto parchment to release dough (dust off excess flour if desired). Using a lame or a sharp paring knife, cut a crosshatch pattern about ½" deep on surface of dough. These cuts will serve as steam-release vents when the bread expands in the oven.
  • Using oven mitts, place preheated (very hot!) Dutch oven on a heat-resistant surface and remove lid. Using parchment paper as handles, carefully place dough inside Dutch oven. Cover and bake 30 minutes. (Covering helps retain enough steam inside the pot to allow the surface of the bread to remain supple and expand.)
  • Remove lid and continue to bake bread until crust is a dark mahogany brown and an instant-read thermometer inserted into center registers 200°F, 15-20 minutes (removing the lid allows the bread's exterior to caramelize and bake into a chewy crust). Using oven mitts, carefully remove pot from oven. Gently invert bread onto a wire rack and let cool before slicing.

Tips:

  • Use a good quality beer for the best flavor. Darker beers will produce a darker, more flavorful bread.
  • If you don't have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt to every cup of all-purpose flour.
  • Be sure to let the dough rise for at least 12 hours, or overnight. This will allow the yeast to develop and produce a light, airy bread.
  • Bake the bread in a preheated oven. This will help to ensure that the bread rises evenly.
  • Let the bread cool slightly before slicing and serving. This will help to prevent the bread from crumbling.

Conclusion:

This 2-ingredient no-knead beer bread is a quick, easy, and delicious recipe that is perfect for beginner bakers. With just a few simple ingredients, you can make a loaf of bread that is perfect for sandwiches, toast, or dipping in soup. So next time you're looking for a simple and delicious bread recipe, give this one a try.

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