No Knead Guinness Stout Yeast Beer Bread
A simple Guinness Stout based no knead yeast bread recipe that you don't need a dutch oven to make.
Equipment
- 1 Oven
- 1 Oven Safe Water Pan
- 1 Baking Sheet
Ingredients
- 4 1/2 Cups All Purpose Flour
- 1 Cup Warm Water
- 1 Tbs Dry Yeast
- 1 Tbs White Sugar
- 1 Tbs Sea Salt (or table salt)
- 1 Bottle 12oz Guinness Stout Beer (room temp)
- Additional flour for dusting surface and bread
Instructions
- Gather all of the ingredients together that you will need to make the bread
- Mix the warm water, the yeast, and sugar together well, and let the yeast activate for at least five minutes. This will jump start the yeast and make sure that it is still alive.
- While the yeast is activating mix the flour and salt together well in a large bowl.
- Add the yeast solution to the dry ingredients, and then add the room temperature Guinness Stout not too quickly to create too much foam.
- Mix all of the ingredients well either with a large wooden spoon or a dough wand. the dough will be sticky in texture. Make sure to incorporate all of the flour.
- Cover the bowl with cling wrap and cover it with a dish towel and allow the dough to proof in a warm location for at least 3 hours.
- After 3 hours the dough will have at least doubled in size. At which time it's time to move the dough to a surface you can work with it.
- Shape the dough on a surface slightly dusted with flour or corn starch by stretching the edges under and create a rough loaf shape.
- Cover the dough lightly with a dish cloth and preheat the oven to 425F (220C) for 30 minutes. During that time the bread will continue to rise. After 30 minutes place an oven safe pan in the oven and partially fill with water. I use a pie tin because it is fairly short and water can easily be added to it while the pan is in the oven. This water will create steam and raise the humidity in the oven which will create a firm crust on the bread
- Before placing the bread loaf in the oven, lightly dust the top with flour and then use a sharp knife or razor blade create a slit along the length of the bread to create a direction for the loaf to expand while baking. Place the loaf in the oven on a baking sheet before sticking it in the oven.
- Bake the loaf for 40 minutes at 425F (220C). Add an additional 3 - 5 minutes to increase the level of brown on the crust. Allow the bread to fully cool before slicing.
Notes
- Quick notes. Baking time is 40 minutes at 425F (220C).
- Allow the dough to rise at least 3 hours after mixing the ingredients
- Preheat the oven for 30 minutes before putting the bread in the oven
- Don't forget to add a pan of water in the oven before putting the loaf in the oven