Name: No Knead Beer Bread
Prep time: 10 min
Cook time: 10 min
Yield: 15
Ingredients: Active dry yeast - 1 ½ teaspoons; All-purpose flour, divided - 4 ½ cups; Warm water (100 degrees F or 38 degrees C) - ½ cup; Beer - 1 (12 fluid ounce) can or bottle; Fine salt - 1 ½ teaspoons; All-purpose flour for dusting - 1 ½ teaspoons; Cornmeal - 1 tablespoon

Ingredients for - No Knead Beer Bread

1. Active dry yeast 1 ½ teaspoons

2. All-purpose flour, divided 4 ½ cups

3. Warm water (100 degrees F or 38 degrees C) ½ cup

4. Beer 1 (12 fluid ounce) can or bottle

5. Fine salt 1 ½ teaspoons

6. All-purpose flour for dusting 1 ½ teaspoons

7. Cornmeal 1 tablespoon

How to cook deliciously - No Knead Beer Bread

1 . Stage

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.

2 . Stage

Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick 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.

3 . Stage

Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape.

4 . Stage

Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes.

5 . Stage

Preheat the oven to 425 degrees F (220 degrees C).

6 . Stage

Place a small loaf pan of warm water on a lower rack to humidify the oven.

7 . Stage

Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown.

8 . Stage

Transfer to a cooling rack. Let cool completely before slicing and serving. Atjeh_Eagle