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–+ servings
A rustic slice of rosemary artisan bread with a golden crust and airy crumb, part of healthy meals recipes.

No-Knead Rosemary Beer Bread

This recipe makes a delicious and easy no-knead bread with rosemary and beer. It requires minimal effort and results in a crusty loaf perfect for any meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 12 hours
Total Time 13 hours
Servings: 8 slices
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough
  • 3 cups all-purpose flour
  • 2 teaspoons instant yeast (rapid rise)
  • 1-2 tablespoons chopped fresh rosemary (optional)
  • 2 teaspoons kosher salt
  • 1 (12 ounce) can or bottle beer room temperature (or 1 1/2 cups warm water)

Equipment

  • bowl
  • Spatula
  • Dutch oven
  • Parchment paper

Method
 

  1. In a bowl, stir together the flour, yeast, rosemary (if using), and salt. Add the beer and mix with a spatula until combined. Cover the bowl and let sit at room temperature for at least 12 hours, but ideally overnight.
  2. Preheat oven to 450° F. Place a large Dutch oven in the oven to preheat for 30 minutes.
  3. Generously dust a work surface with flour. Scrape the dough out of the bowl. It should be loose and sticky. Form the dough into a ball and place on a piece of parchment. Cover and allow to rise for 1 hour, until doubled in size.
  4. When ready, carefully lift the dough and the parchment and place in the Dutch oven. Bake, covered, for 30 minutes. Remove the lid and continue baking until the bread is a deep, golden brown, about 15-20 minutes more. Remove from the oven. Enjoy with softened butter and sea salt.

Notes

This bread is best enjoyed fresh. You can serve it with softened butter and sea salt.

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