Here’s a no-knead bread recipe that is beyond easy and gives you the excuse to buy a case of beer. “Honey I swear, it’s for my baking!”
I’ve been pretty obsessed with the site foodwishes.com lately, and recently this bread recipe was posted. I’ve made this bread twice in the last three days, which is certainly saying something. Hopefully not that I’m a carb-crazed maniac, but that the recipe is just plain simple. There is no excuse for not making home made bread!
* The recipe is easy, but there are a few long waiting periods. So best to do it when you’ll be home for a few hours.
** This is my first (and second) time making homemade bread. It’s fool proof.
Ingredients
- 1 1/2 tsp active dry yeast
- 1/2 cup all purpose flour
- 1/2 cup warm water
- 330ml (12 oz) bottle of beer – I used a German hefeweizen
- 4 cups all purpose flour
- 1 1/2 tsp salt
Step 1: Combine 1 1/2 tsp active dry yeast with 1/2 cup of warm (not hot) water. Add 1/2 cup of all purpose flour and mix until combined well. Cover with a clean, dry tea towel and let sit in a warm spot for 30 minutes.
Step 2: Add your 12 oz bottle of beer to your mixture and stir. Then add 4 cups of all purpose flour and 1 1/2 tsp salt. Mix together until no longer sticky. You can add more flour if needed.
Step 3: Sprinkle flour in a large bowl and transfer dough from the other bowl. Cover with a slightly damp tea towel and let sit in a warm spot for 2 hours until it has doubled in size.
Step 4: Heat your oven to 425 degrees. Remove your dough to a floured surface. Shape into a loaf! Transfer to a heavy baking tray that’s been lightly floured, or sprinkle a bit of corn meal to make the bottom of your bread slightly crunchy. If you want the effect mine has, lightly flour the top of the loaf and with a sharp knife (a razor blade works best) cut a very shallow gash lengthwise in the top of the dough.
Step 5: Bake in a 425 degree oven for 25-30 minutes.
Step 6: Call in sick to work… you’re going to be drinking beer and eating bread all day.
ENJOY!
TIPS:
foodsqueeze 