The Easiest Bread Recipe You'll Ever Bake (2024)

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by Williams-Sonoma Editors

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The Easiest Bread Recipe You'll Ever Bake (2)

No kneading. No dough hook. Just a bottle of beer and a few pantry ingredients and your home will be suffused in the comforting aroma of freshly baked bread.

Wait, beer? Yes! It’s the secret ingredient in this crusty loaf which takes just 10 minutes of active cooking time to make. Half Baked Harvest‘s Tieghan Gerard shared this recipe with us from her new cookbook, Half Baked Harvest Super Simple. She uses the recipe often, sometimes employing it as the dough for a stunning Rosemary Potato and Wild Mushroom Burrata Pizza—currently the dish up next on our what-to-make-for-weekend-lunch list.

The dough is soft and bubbly. Once it rises, you need only transfer it to a well-floured board and do your best to shape it into a round. We suggest using a bench scraper to lift the edges of the dough over the center before flipping it over onto a piece of parchment paper for baking. A preheated Dutch oven in a hot oven does the rest.

The Easiest Bread Recipe You'll Ever Bake (3)

No-Knead Bread and Pizza Dough

Tieghan Gerard of Half-Baked Harvest proves once again how easy it can be to master great recipes, such as this wonderful, crusty loaf from her Super Simple cookbook.

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Prep Time 10 mins

Cook Time 45 mins

Resting Time 2 hrs

Ingredients

  • 3 cups all-purpose flour, plus more as needed (see Note)
  • 2 teaspoons instant yeast
  • 2 teaspoons kosher salt
  • 1 (12-ounce) beer
  • 1 tablespoon extra-virgin olive oil

Instructions

  • In a medium bowl, stir together the flour, yeast, and salt. Add the beer and olive oil and mix with a wooden spoon until combined. Cover the bowl with plastic wrap and let sit at room temperature until doubled in size, 1 to 2 hours.

TO BAKE AS BREAD

  • When ready to bake, place a 6-quart cast-iron Dutch oven or heavy pot on a rack positioned in the center of the oven. Preheat the oven to 450˚F. Once it reaches temperature, let the Dutch oven warm for 30 minutes.

  • Turn the dough out onto a generously floured work surface. Using your hands, form the dough into a ball and place it on a large piece of parchment paper.

  • Carefully remove the Dutch oven from the oven and place the dough with the parchment paper in the center of it. Transfer the pot back to the oven, cover, and bake for 30 minutes. Carefully remove the lid and continue cooking until the bread is a deep golden brown, about 15 minutes more.

  • Carefully lift the bread out of the pot and place it on a rack to cool completely, about 2 hours. (Don't slice the bread right out of the oven—you want to let it continue to cook as it cools.)

TO USE AS PIZZA DOUGH

  • Turn the dough out onto a floured work surface and divide it into 2 equal pieces. Use half of the dough as directed in any given pizza recipe and save the remaining dough, wrapped in plastic wrap, for another use.

Notes

Note: To get the right consistency in your dough, start with your base amount of flour, then add more as needed, 1 tablespoon at a time, until the dough is smooth but not dry. It’s better to have a dough that’s on the slightly sticky side than a dough that’s too dry. The dough should be a bit loose; it should not feel dense or heavy.

The Easiest Bread Recipe You'll Ever Bake (4)

© 2019 by Tieghan Gerard
Excerpted from Half Baked Harvest Super Simple

beer breadbreadHalf Baked Harvestmake-ahead recipesovernight breadpizza doughTieghan gerard

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38 comments

The Easiest Bread Recipe You'll Ever Bake (5)

VRJanuary 26, 2022 -

What parchment paper did you use? Most brands I’ve used are oven safe up to 415 degrees…this is baked at 450.

Reply

The Easiest Bread Recipe You'll Ever Bake (6)

Williams-Sonoma EditorsJanuary 26, 2022 -

We have baked it using several different parchment brands. The paper may brown at the edges while in the oven. Cook’s Illustrated makes some suggestions in this post: https://www.cooksillustrated.com/how_tos/5858-can-you-heat-parchment-paper-higher-than-manufacturers-recommend. Some parchment paper brands can work in ovens up to 500 degrees.

Reply

The Easiest Bread Recipe You'll Ever Bake (7)

Maxine CornellJanuary 25, 2022 -

Should the beer be flat and or warm or does it matter

Reply

The Easiest Bread Recipe You'll Ever Bake (8)

Williams-Sonoma EditorsJanuary 25, 2022 -

It should be bubbly and straight of the can. The temperature doesn’t matter. Good luck!

Reply

The Easiest Bread Recipe You'll Ever Bake (9)

MaxineJanuary 22, 2022 -

Should the beer be flat and warm to work

Reply

The Easiest Bread Recipe You'll Ever Bake (10)

AlbertinaMarch 25, 2021 -

Awesome! It was really very easy to and also tasty. Thanks a lot for sharing this bread recipe.

Reply

The Easiest Bread Recipe You'll Ever Bake (11)

KarajanFebruary 24, 2021 -

Interesting use of beer. I hate to use it for a bread recipe but I suppose I will give this recipe a try.

Reply

The Easiest Bread Recipe You'll Ever Bake (12)

Maxine CornellJanuary 20, 2022 -

When preheating the Dutch oven do I do it with the lid on

Reply

The Easiest Bread Recipe You'll Ever Bake (13)

Williams-Sonoma EditorsJanuary 20, 2022 -

Good question! When we made the bread, we preheated it with the lid on. Obviously, be careful when you remove it! The lid will be very hot.

Reply

The Easiest Bread Recipe You'll Ever Bake (14)

word finderFebruary 21, 2021 -

Information was useful to me, I searched a lot about it

Reply

The Easiest Bread Recipe You'll Ever Bake (15)

Alice GundersonFebruary 18, 2021 -

Do the math. How could 12 oz of beer and 3 cups of flour (~13.5 oz) make a pound of dough?

Reply

The Easiest Bread Recipe You'll Ever Bake (16)

JenniferFebruary 14, 2021 -

Does the beer have to be at room temperate?

Reply

Peppers & Cherry Tomato Pizza Topped With Prosciutto & Burrata | Basque SpectrumJanuary 19, 2021 -

[…] you are the adventurour homemade pizza dough maker, here my favourite pizza dough recipe:; I have yet to try the recipe to make bread but so far I’ve only used it […]

Reply

Pepper & Cherry Tomato Pizza Topped With Prosciutto & Burrata | Basque SpectrumJanuary 18, 2021 -

[…] you are the adventurour homemade pizza dough maker, here my favourite pizza dough recipe:; I have yet to try the recipe to make bread but so far I’ve only used it […]

Reply

The Easiest Bread Recipe You'll Ever Bake (17)

EllenJanuary 7, 2021 -

This recipe sounds delicious…I have bread flour, could I use this vs reg. Flour….
Thanks

Reply

The Easiest Bread Recipe You'll Ever Bake (18)

sv388August 4, 2020 -

Agreed!

Reply

The Easiest Bread Recipe You'll Ever Bake (19)

MegJune 12, 2020 -

If I wanted to make rolls with the dough (12 round rolls), how long should I bake them for? Thanks!

Reply

The Easiest Bread Recipe You'll Ever Bake (20)

Pamela Rylander-AraujoApril 17, 2020 -

I found no errors in the recipe. I made this today and added fresh chopped rosemary. It was excellent.

Reply

The Easiest Bread Recipe You'll Ever Bake (21)

LeighMarch 25, 2020 -

Looks so good! Excited to test out different beers.

Reply

The Easiest Bread Recipe You'll Ever Bake (22)

JenniferFebruary 14, 2021 -

Does the beer have to be at room temperature?

Reply

The Easiest Bread Recipe You'll Ever Bake (23)

TomJanuary 25, 2022 -

Jennifer, when i make my pizza doughs i use water thats around 98-100 so I’m assuming that yes it is best to use room temp.

Reply

The Easiest Bread Recipe You'll Ever Bake (24)

JennaMarch 24, 2020 -

Can you let the dough rise overnight? Would you let it rise in the refrigerator?

Reply

The Easiest Bread Recipe You'll Ever Bake (25)

ElleApril 15, 2020 -

Probably, but you’d need to take it out to finish rising possibly for as much as two hours on the day you choose to bake it.

Reply

The Easiest Bread Recipe You'll Ever Bake (26)

StephanieMarch 24, 2020 -

If I don’t have a Dutch oven for baking, can I just put my crock pot in the oven?

Reply

The Easiest Bread Recipe You'll Ever Bake (27)

AprilMarch 25, 2020 -

I don’t think that would be a good idea – you need something heat proof to 450. I don’t know that the crock pot bowl can take that.

Reply

The Easiest Bread Recipe You'll Ever Bake (28)

AlyssaApril 15, 2020 -

I used a cast iron pan and covered with foil. Worked just as well!

Reply

The Easiest Bread Recipe You'll Ever Bake (29)

MartaMay 19, 2020 -

It could be possible prepare it with whole grain flour or spelt? Thank you

Reply

The Easiest Bread Recipe You'll Ever Bake (30)

Jackie WintersMarch 24, 2020 -

Just made this! It came out gorgeous!

Reply

The Easiest Bread Recipe You'll Ever Bake (31)

Carolyn d DrahosMarch 24, 2020 -

I think we know who drank the rest of the 6-pack of beer!

Reply

The Easiest Bread Recipe You'll Ever Bake (32)

BonnieMarch 24, 2020 -

What can you use instead of beer??

Reply

The Easiest Bread Recipe You'll Ever Bake (33)

CarolMarch 24, 2020 -

What about a non-alcohol “beer” like O’Doul’s (sp?)…?

Reply

The Easiest Bread Recipe You'll Ever Bake (34)

JeannieMarch 24, 2020 -

What can you use other than beer?

Reply

The Easiest Bread Recipe You'll Ever Bake (35)

SandraMarch 23, 2020 -

So there’s some typos…I’m still going to make this bread, as soon I as get some beer. Thanks for sharing.

Reply

The Easiest Bread Recipe You'll Ever Bake (36)

JanetMarch 24, 2020 -

I can’t sat oil? What is a substitute?

Reply

The Easiest Bread Recipe You'll Ever Bake (37)

savannagalMarch 23, 2020 -

What are the errors?

Reply

The Easiest Bread Recipe You'll Ever Bake (38)

Don BitMarch 24, 2020 -

Did you read the instructions?

Reply

The Easiest Bread Recipe You'll Ever Bake (39)

ConnieMarch 22, 2020 -

Agreed! It is laughable!

Reply

The Easiest Bread Recipe You'll Ever Bake (40)

Helen KainMarch 22, 2020 -

This recipe is riddled with errors. Is anyone proofreading?

Reply

Leave a Comment

The Easiest Bread Recipe You'll Ever Bake (2024)

FAQs

What is the secret to making good bread? ›

12 tips for making perfect bread
  • Use the right yeast. ...
  • Store your yeast properly. ...
  • Treat salt with care. ...
  • Take your time. ...
  • Try different flours. ...
  • Consider vitamin C. ...
  • Practice makes perfect. ...
  • Don't prove for too long.

What is the secret to success when making quick breads? ›

Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.

What are the four basic ingredients in bread? ›

In addition to the four main ingredients used to make bread – flour, salt, yeast and water – there are often small quantities of other ingredients which are added to improve the texture, crumb structure and keeping properties of the bread.

What makes bread lighter and fluffier? ›

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

What not to do when making bread? ›

Some common mistakes:
  1. Not accurately weighing your ingredients.
  2. Adding salt directly on top of the yeast.
  3. Adding Too Much Liquid Incorrectly.
  4. Not Covering Up Your Dough At All Breadmaking Stages.
  5. Inadequately proofing your dough.
  6. Failure to create steam in the oven.
  7. Allowing the heat to escape during baking.
Sep 25, 2019

What's the purpose of an egg in a quick bread? ›

Eggs also act as an emulsifier. By surrounding small particles of fat, the egg helps make the quick bread batter smoother, thus contributing to volume and texture. In addition, when eggs are beaten, they incorporate tiny air bubbles that expand with heat in the oven, contributing to volume.

What makes quick bread tender and fluffy? ›

The two main quick-acting leavening agents are baking powder and baking soda Salt: Used as a seasoning Liquid: Helps in the blending of dry ingredients and the formation of gluten. It triggers the leavening action of baking powder or baking soda. Sugar: Makes quick breads tender and adds flavor.

What is the quick bread method? ›

Quick breads are prepared by the blending-, creaming-, or biscuit-method which determines the final texture and crumb of the finished product. The blending-method, also known as the muffin-method, combines the wet ingredients in one bowl and dry ingredients in a second bowl before mixing together.

What temperature should you bake bread at? ›

Pop the loaves into a 375º oven and bake for 30 to 35 minutes. The loaves should be golden brown. If you want to be sure they're baked through, use your thermometer to check the internal temperature of the bread. You're looking for about 185º.

What does Overproofed bread look like when baked? ›

underproof dough will spring back completely correctly, proof will spring back slowly and only halfway, and overproof dough won't spring back at all. after baking, the underproof dough will be dense and deformed. while the dough that was ready will be fluffy and light. and the overproof dough will be flat and deflated.

What happens if you don t let bread rise enough before baking? ›

If baked too soon or too late, loaves can collapse and have a dense, gummy center. “There are so many factors that affect rise time, so exact time will vary for every baker.

What is the most important thing in making bread? ›

Wheat flour is the key ingredient in most breads. Flour quality is particularly important in breadmaking as the quality of the flour will have a significant impact on the finished product. When flour is moistened and stirred, beaten or kneaded, gluten develops to give dough `stretch`.

What makes homemade bread better? ›

That said, most homemade breads are likely healthier than store-bought breads, which are often high in sugar and preservatives. One benefit of making your own bread is that you can control the ingredients. For example, you can use whole wheat flour instead of white flour, or add healthy toppings like nuts and seeds.

What are the two things that impact bread quality the most? ›

Instrumental springiness was positively associated with sponge and dough mixing time (P = 0.02). Sponge and dough mixing and baking times were the two most significant process parameters affecting the bread physical quality and hence should be optimised.

What can you add to bread to make it better? ›

Topping bread dough with seeds and grains is a simple and effective way to increase the nutrition, flavor, and texture in a baked loaf of bread. Most of us have experimented with mixing seeds, nuts, dried fruit, and even other grains into bread dough.

References

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