Best 6 No Knead Cheesy Beer Bread Recipes

GARLIC CHEDDAR BEER BREAD

Steps:

• Preheat oven to 350°F and lightly spray the sides of a 9x5" loaf pan. Set aside.
• To a mixing bowl, add flour, sugar, baking powder, salt, and garlic powder and stir to combine. Stir in the shredded cheese. Make a little well in the center of the dry ingredients.
• Pour in the beer and stir until no flour streaks remain.
• Add half of the melted butter to the bottom of prepared loaf pan and tilt the pan around so the butter coats the bottom of the pan. Transfer batter to pan, spreading it out into an even layer.
• Pour remaining half of the melted butter over the top of the batter, brushing it around so it evenly coats the top.
• Bake for 45-50 minutes, until golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
• Whisk together garlic butter topping ingredients (melted butter, parsley and garlic powder) and brush over the top of the loaf when it comes out of the oven.
• Let bread cool in the pan for 5-7 minutes, brush again with any leftover garlic butter topping, then turn out carefully onto a wire rack to finish cooling.

NO KNEAD BEER BREAD

Steps:

• 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 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.
• 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.
• 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.
• Preheat the oven to 425 degrees F (220 degrees C).
• Place a small loaf pan of warm water on a lower rack to humidify the oven.
• 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.
• Transfer to a cooling rack. Let cool completely before slicing and serving.

NO KNEAD SKILLET CHEESE BREAD

Steps:

• Combine water and yeast in a large mixing bowl.
• Add 1 cup flour and salt to the yeast mixture; stir with a wooden spoon until combined.
• Stir in garlic powder, onion powder, and cheese.
• Add remaining flour, one cup at a time, stirring until well combined.
• Cover bowl with plastic wrap and let rise for 1 hour.
• In the meantime, add 1 tablespoon olive oil to an 8-inch cast iron skillet, and coat the bottom and sides of the skillet with the olive oil.
• Lightly flour your hands and transfer dough to the skillet.
• Shape dough into a round disk; cover with a towel and let stand 30 minutes.
• Preheat oven to 400˚F.
• Drizzle 1 tablespoon olive oil over the top of the dough and sprinkle with salt and parsley.
• Score the top of the loaf with a knife.
• Bake for 30 minutes, or until top is a golden brown.
• Remove from oven and immediately turn bread out onto a cooling rack.
• Let completely cool.
• Cut and serve.

NO-KNEAD CHEDDAR BREAD

Steps:

• In a large mixing bowl, whisk together the flours, salt and yeast. Pour in the warm water and combine with a spatula until the dough becomes shaggy or sticky. Cover the bowl with plastic wrap and place in a warm area for at least 8 hours and up to 24 hours.
• Preheat the oven to 450 degrees F. Place a 5.5-quart enameled Dutch oven inside while preheating.
• Generously flour the work surface. Scrape the dough onto the floured surface and pull or fold into a round. Place on a sheet of parchment paper.
• Remove the Dutch oven, lift the edges of the parchment paper and carefully lower the bread and paper into the Dutch oven. Place the lid on top and bake, covered, until the bread is slightly browned and takes shape, about 40 minutes. Remove the lid and sprinkle the cheese in the center of the loaf. Return to the oven and bake until the cheese is golden brown and the outside of the loaf is hard, about another 20 minutes.
• Remove the bread from the Dutch oven and allow to cool completely before slicing.

JALAPENO-CHEDDAR BEER BREAD

Steps:

• Preheat the oven to 375 degrees F. Brush an 8-by-4-by-2 1/2-inch loaf pan with some of the melted butter.
• Whisk together the flour, sugar and 1/2 cup Cheddar in a large bowl.
• Pour the beer into a medium bowl. Add half of the remaining butter and whisk together (it will get foamy!).
• Pour the beer-butter mixture into the flour mixture and fold until just combined (it's ok if there are lumps). The batter will be relatively thick and shaggy. Transfer to the prepared loaf pan and pat out into an even layer. Pour the remaining butter over the batter and top with the remaining 1/4 cup Cheddar and the jalapeno slices. Bake until golden brown and an instant-read thermometer inserted into the center registers 190 degrees F, 1 hour to 1 hour 5 minutes.
• Let cool in the pan on a rack for about 15 minutes. Invert the bread out of the pan and eat warm or at room temperature.

NO KNEAD BEER BREAD

Steps:

• Put your choice of 12-oz. beer on the counter to start warming up (assuming it was in the refrigerator). When you are ready to make bread, place the beer bottle or can in a measuring cup of hot water to warm it to a yeast-friendly temperature.
• While your beer is warming, stir together flours, yeast, and salt. Pour in your warm beer and 1/4 cup of warm water. Stir together until all flour is incorporated and you've made a lumpy, bumpy ball of dough.
• Cover the bowl with a towel and let rise in a warm spot for two hours, or until about doubled in size.
• After rising, turn your dough out onto a baking sheet lined with a silicone baking mat or parchment paper. Sprinkle enough flour (about 1 tbsp.) over the top of the dough to lightly coat the surface. Shape the dough into a loaf shape. Cover with a towel again and let rise 30-60 minutes more (I usually go for longer). Before this resting period is over, place a pie dish filled with water on the bottom rack of your oven and preheat oven to 425 degrees F.
• After resting, cut a slash in the top of the loaf with a very sharp knife or razor blade. Bake your loaf in the preheated oven for 30-35 minutes until golden brown. Place on wire rack to cool completely before cutting.