Ever since making the No Knead Rustic Artisan Bread last March, I have become something of a bread fussytarian. Granted I have yet to master Sourdough Bread using a starter or making bread the old-fashioned kneading way, but making warm, homemade bread regardless of the technique used feels like a necessary indulgence. Especially these days. Besides it tastes so much better than any loaf of store bought bread. After having just one bite of the No Knead Rustic Artisan Bread last week, one of my friends declared it the best bread he had ever tasted! Yes, comments like those pretty much guarantee a return invite to the dinner table. However, there is just one teeny tiny drawback to that no knead bread recipe. You have to make the dough the day before it's baked. Which makes it one of those must plan ahead kind of breads. Waiting twenty-four hours for a fresh, just baked loaf of bread can feel like an eternity when you have a bread craving. Or if you just happen to let you day get away from you.
So what if I told you, you could be serving an incredibly delicious warm loaf of crusty homemade bread in less than four hours after you or someone in your household has a craving for it. And what if I also told you it has an fabulous crust and a lovely dense, hearty texture? Sound enticing? If you said yes, you are my kind of people. Which would be the kind who subscribe to the 'life is short' way of thinking.
While this Everything but the Bagel No Knead Beer Bread is made with beer, it's not anything like this Cheddar Cheese Jalapeño Beer Bread or any other bear bread recipes you may have made before. Unlike most other beer 'quick' breads, this one uses instant (not active, but instant) yeast as one of the ingredients. Most other beer bread recipes rely on the use of self-rising flour.
All-purpose flour, Kosher salt, extra-virgin olive oil, a good quality beer, instant yeast, and Everything but the Bagel Sesame Seasoning Blend creates an incredible loaf of homemade bread. One perfect for serving with a bowl of soup, using to make sandwiches, pairing with a great salad, eating slathered with some butter or jam, or simply putting on the dinner table. It's definitely the kind of bread destined to impress your friends and family.
Unlike active yeast, instant yeast doesn't need to be dissolved in lukewarm water before the dry ingredients are added. It can be mixed in directly with the other ingredients. The beer not only contributes to the leavening but it also makes for a great tasting bread. I used a Belgium Ale but you can use any good quality beer. Note: Darker ales will change the flavor of the bread.
Once all of the ingredients (except the bagel seasoning) are mixed together, the bowl is tightly covered in plastic wrap and allowed to rest in a warm spot for at least 90 minutes but up to 2 hours (until the mixture has nearly doubled in size). Note: Keep your bowl of dough away from any drafts. I like to let the covered bowl rest in the linen closet as it's one of the warmest places in the house.
Like the No Knead Artisan Bread, no kneading is required for this Everything but the Bagel No Knead Beer Bread. Simply turn out the dough onto a lightly floured surface and shape it into a round loaf. Once shaped generously sprinkle with the Everything but the Bagel Sesame Seasoning Blend. Note: You will need to lightly press the seasoning into the dough. Transfer to the dough round to a piece of parchment paper and let rest on top of the oven for 30 minutes (the amount of time needed to preheat your cast iron Dutch oven and lid). Put the dough into the preheated Dutch oven, cover with the lid, and place it in the oven. Bake the bread for 30 minutes (covered). After 30 minutes, remove the lid and continue baking the bread for an additional 15-18 minutes (or until the bread is a beautiful golden brown). Remove the bread from the pan and let rest on a cooling rack for at least 15-30 minutes before slicing.
While you won't get drunk on bread made with a bottle of beer, the aroma of the baking bread is intoxicating.
The bread lovers in your family or in your circle of friends will be smitten with this Everything but the Bagel No Knead Beer Bread. It definitely will not last very long. Literally, a quarter of this loaf was inhaled in less than hour after coming out of the oven. And no, I wasn't the one doing the inhaling!
Needless to say the Everything but the Bagel No Knead Beer Bread got rave reviews around here! If you are looking to give your bread baking confidence, ego or reputation a boost, make this bread! Seriously, you are going to love making and serving it. And for those of you who consider yourself to be someone living your life closer to the spontaneous end of the continuum, this is the definitely the bread for you!
Recipe
Everything but the Bagel No Knead Beer Bread
Makes 1 loaf
Ingredients
3 cups (360g) all-purpose flour, plus more for preparing bread for pan
2 teaspoons instant yeast (recommend Red Star Quick Rise Instant Yeast)
2 teaspoons Kosher salt
1 Tablespoon extra-virgin olive oil
12 ounces (355ml) Belgian style white ale or other light ale, room temperature
2 Tablespoons Everything but the Bagel Sesame Seasoning Blend (see notes)
Directions
1. In a medium-sized bowl, combine the all-purpose flour, instant yeast, and kosher salt. Mix together using a wooden spoon or dough whisk.
2. Add in the room temperature beer and extra-virgin olive oil. Stir just until all of the ingredients are combined. Cover tightly with plastic wrap and place the bowl in a warm, draft-free place.
3. Let dough rest for at least 90 minutes or up to 2 hours (the dough will almost double in size).
4. Generously flour a work surface and very gently slide the dough out of the bowl on the floured surface. Use a rubber spatula or plastic dough scraper around the bowl to release the sticky dough while trying to avoid disturbing the air bubbles as much as possible.
5. Lightly sprinkle the top of the dough with flour. Then gently fold each side into the center of the dough. Carefully flip the dough over so the folds are facing down. Lightly dust your hands with flour and shape the dough into a ball by pulling it toward you a few times. Whatever you do, do not knead this dough.
6. Place the dough, seam side down, onto a sheet a parchment paper. Generously sprinkle with the bagel seasoning (you will need to press the seasoning in lightly into the dough.).
6. Place the dough, seam side down, onto a sheet a parchment paper. Generously sprinkle with the bagel seasoning (you will need to press the seasoning in lightly into the dough.).
7. Use a sharp knife to make a slash or two on the top of the bread. Place the parchment paper on a bread board or flat pan. Let the dough sit, covered with a kitchen towel, on top of the stove for 30 minutes.
8. Preheat the oven to 450 degrees (F). When the oven has preheated, place your Dutch oven and lid in the oven and let it heat for 30 minutes.
9. Carefully remove the cast iron pan from the oven. Gently lower the piece of parchment paper holding the dough into the pan. Cover the pan with the lid, return to the oven, and bake for 30 minutes.
10. Remove the lid from the pan and continue baking the bread for an additional 15-18 minutes or until the crust is deeply golden brown.11. Let the bread cool for 15-30 minutes before slicing using a serrated knife.
12. To cut the bread, slice it down the center, then make thick, beautiful perpendicular slices.
12. To cut the bread, slice it down the center, then make thick, beautiful perpendicular slices.
Notes: (1) I used the Everything but the Bagel Sesame Seasoning Blend with Sea Salt, Garlic and Onion from Trader Joe's. It's the BEST! (2) I used a bottle of New Belgium Fat Tire, a Belgium-Style Wheat Ale Beer. Remember to make certain your beer is room temperature.
