Introduction to No-Knead Beer Bread (a.k.a. Artisan Yeast Beer Bread)
The purpose of this video is to introduce those of you who make beer bread to the no-knead method of making dough and introduce those of you who make no-knead bread to beer bread. One simple recipe with hundreds of options... simply by changing your wet ingredient... the beer... from a lager, to an amber, or a hefeweizen you can have a new and uniquely flavored bread.
The no-knead bread making method has revolutionized bread baking. The average family can now have bakery quality artisan bread fresh from the oven in their own homes with little or no-kneading... Mother Nature does the kneading for you. No mixer... ingredients can be combined with a spoon... it's almost as easy as easy as making a bowl of Campbell's soup.
Thanks - Steve
Website: If you liked this video you will find it (and others like it) on my YouTube channel and website (nokneadbreadcentral.com)... a website dedicated to providing quick & easy access to no-knead bread resources.
Cookbooks: This recipe and others like it are in… “My No-Knead Bread Cookbook”. Cookbooks are available on my website… NoKneadBreadCentral.com and Amazon.com.
No Knead Cheesy Jalapeño Beer Bread
FULL RECIPE:
Prepared and baked within 60 minutes, this No knead CheesyJalapeño Beer Bread is super easy to make.
There's no kneading or rising required. The ingredients are simply mixed in one bowl, baked to a golden outer crust with light and fluffy inside.
Doesn't matter whether you use alcoholic or non alcoholic beer, it turns out fine with either one.
It's a perfectly family friendly dinner, even if you use alcoholic beer - since the alcohol cooks off easily in the oven.
Homemade crusty loaf, with or without a dutch oven
Thanks to Magic Spoon for sponsoring this video! Use my code RAGUSEA to get $5 off your delicious, healthy Magic Spoon cereal by clicking this link:
***RECIPE***
2 cups (474mL) water, divided in two
2 teaspoons (10g) salt (based on the Morton Kosher I use)
1/8 teaspoon dry yeast (two small pinches)
bread flour (you'll need maybe 5-6 cups, 500-600g, but this recipe is not based on firm quantities)
a little whole wheat flour, if you want (I like to replace maybe a tenth of the white bread flour with whole wheat — I just eyeball it)
The night before you want to bake, mix a poolish by combining half of the water (1 cup, 237mL) with the yeast and enough flour to get a thick batter / pudding consistency. I think a wooden spoon is the best utensil to use for this, but whatever spoon you use, use something rigid. You can just leave the spoon in the poolish overnight. Cover the poolish and let it ferment 8-24 hours.
About four hours before you want to bake, uncover the poolish and mix in the remaining cup (237mL) of water, salt, and as much flour as you can stir in with a spoon (no hand kneading). Again, you can leave the spoon in there. Cover and let rise/hydrate for about an hour.
Check it again and see if you can stir in a little more flour now that the previous addition has hydrated. When you're done, you can get rid of the spoon. Cover and let rise/hydrate for another hour.
These next steps I do in the bowl, just to keep the mess contained, FYI. Sprinkle the dough with a little flour to keep it from sticking to you. Grab one side of it and pull it out until just before it's going to tear, then fold it back in on itself. Rotate the dough 90 degrees and repeat until you've done this four total times. Position the dough so that the seems are on the bottom and the smooth surface is on top. Cover and let rest for about 20 minutes.
Do the whole folding and stretching procedure again, rest 20 minutes, and then do it a third time.
The following instructions are for baking this with a dutch oven. If you're using a baking sheet with a heat-safe metal bowl, skip to that part now.
Get a sheet of parchment paper, crumple it up into a ball, un-crumple it and stuff it down into the bottom of your dutch oven. Transfer in the dough, smooth-side up. Cover the dutch oven (but not with the lid). Put the lid in your oven and get it heating to 500ºF/260ºC (some people get better results with slightly lower temperatures, but every oven is different). Let the dough proof for about a half hour while the oven heats up.
When the dough is looking puffy, score the surface — I find a few quick, confident slashes with a serrated knife work ok. Put the dutch oven over a burner on your stove, turn the heat on high, and cove it with the hot lid from the oven. When the side of the dutch oven feel hot (it should just take a couple minutes), transfer the whole situation to your oven and let bake for a half hour undisturbed, so as to not let any steam escape.
Carefully remove the hot lid, reduce the heat to 450ºF/230ºC and let the surface of the bread brown while the interior finishes baking, 10-20 more minutes. You can test the interior with a thermometer — anything in the neighborhood of 200ºF/93ºC is good. Let the bread cool before slicing.
The following instructions are for doing this with a baking sheet and a heat-safe metal bowl.
Line a baking sheet with parchment paper. After you've done the whole folding thing three times, position the dough on the baking sheet, smooth-side up. Cover it with a heat-safe metal bowl that's big enough to not touch the dough as it rises and/or bakes. Get your oven heating to 500ºF/260ºC (some people get better results with slightly lower temperatures, but every oven is different). Let the dough proof for about a half hour while the oven heats up.
When the dough is looking puffy, score the surface — I find a few quick, confident slashes with a serrated knife work ok. Move the whole pan/bowl rig into the oven and let bake for a half hour undisturbed, so as to not let any steam escape.
Carefully remove the hot hot bowl. If your oven has a convection fan, turn it on. If not, just crank your oven to its highest temperature, if it can go any higher. Let the surface of the bread brown while the interior finishes baking, 10-20 more minutes. You can test the interior with a thermometer — anything in the neighborhood of 200ºF/93ºC is good. Let the bread cool before slicing.
No-Knead Guinness Beer Bread - How I make bread using Guinness Stout
Happy New Year and welcome to 2021.
Bread and beer together, what could be better?
In this video I show you how I make no-knead Guinness beer bread.
This recipe is so versatile because when you change what beer you use, you change the flavour profile of the bread.
You can also make one loaf with this recipe, but I decided to make some dinner rolls to freeze for future consumption.
The no-knead method uses time to replace kneading. The minimum amount of proofing time is general 8 hours or overnight, and maximum is around 24 hours but I took this to 2 and a half days to develop flavour. If I am proofing beyond 8 hours I generally do this in the fridge and not in my oven or countertop. Despite being in the fridge, this dough rose to more than double the original size.
This particular batch turned out great. Don’t let the burnt look fool you – Whilst I probably could have baked for 5 minutes less, they came out fantastic after baking for 20 minutes at 230C/450F.
The outside was crunchy and the crumb was soft and chewy with the Guinness flavour coming through followed by a molasses aftertaste.
My serving suggestion for this bread would be with a hearty vegetable soup or steak and fries.
Let me know if you try this recipe, what beer you use and how it came out.
If you enjoyed this video, please leave a comment, like and subscribe. See you same chilli time, same chilli Channel.
NO-KNEAD GUINNESS BEER BREAD
(Enough for 1 loaf or 8 dinner rolls)
Ingredients:
1 x tin of Guinness Stout (440ml/14.9 Oz)
3 ½ x Cups bread flour (You can use all purpose flour)
1 x 7g sachet or ¼ teaspoon of instant yeast
1 x teaspoon salt
2 x tablespoon Molasses
Method:
1. Place Guinness, salt, yeast and molasses into a bowl and stir to combine.
2. Add the flour and using the handle end of a spoon, incorporate the wet and dry ingredients until they come together to form a ball.
3. Cover with plastic wrap and proof (overnight, on the counter, or greater than 8 hours in the fridge up to 24 hours or as long as desired.
4. Place proofed dough onto a floured surface, and pat with flour to stop dough from sticking.
5. Shape as desired – this mixture is enough for 1 loaf or 8 dinner rolls.
6. Pre-heat the oven to 230C/450F and proof for a second time under a dry kitchen towel for half an hour
7. Bake for 15-20 minutes (Longer for darker crust).
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3 Ingredient Beer Bread
This 3 Ingredient Beer Bread recipe is soft and tender on the inside with a delicate, buttery crust. It really is the easiest of all quick bread recipes! Simply stir the ingredients together and bake. You can have a delicious bread ready to enjoy in about an hour.
3 Ingredient Beer Bread
Ingredients
16 oz. can of beer
3 cups self rising flour
1/2 cup sugar
Instructions
Stir all ingredients together and pour into a loaf pan. Bake in a 375 degree oven for 45 minutes or until an inserted toothpick comes out clean.
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