Favourite Beer Bread

    3 hours 15 minutes

    This beer bread gives you another way to enjoy your favourite beer! It's pretty easy, just add yeast, flour, water, beer, let it rise then bake. No kneading!

    214 people made this

    Serves: 15 

    • 1 1/2 teaspoons active dry yeast
    • 4 1/2 cups (560g) plain flour, divided
    • 1/2 cup (125ml) warm water (38 degrees C)
    • 350ml beer
    • 1 1/2 teaspoons salt
    • 2 tablespoons plain flour for dusting

    Preparation:10min  ›  Cook:35min  ›  Extra time:2hours30min rising  ›  Ready in:3hours15min 

    1. 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 thin 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.
    2. Scrape all the dough from the bowl with a rubber spatula then place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape. Line a baking tray with baking paper. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.
    3. Preheat the oven to 220 degrees C. Place a small pan of warm water on a lower rack to humidify the oven.
    4. Slash a long slit in the top of the loaf with a sharp knife. Place the baking tray 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 cook completely before slicing and serving.

    Chef John

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    Reviews in English (280)


    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!  -  14 Jun 2012  (Review from Allrecipes USA and Canada)


    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.  -  10 Mar 2012  (Review from Allrecipes USA and Canada)


    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.  -  25 Apr 2012  (Review from Allrecipes USA and Canada)