The Easiest Bread Recipe You’ll Ever Bake

Name: No-Knead Bread and Pizza Dough
Prep time: 10 min
Cook time: 45 min
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

by Williams-Sonoma Editors

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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.

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.

beer bread bread Half Baked Harvest make-ahead recipes overnight bread pizza dough Tieghan gerard

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38 comments

VR -

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

Williams-Sonoma Editors -

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.

Maxine Cornell -

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

Williams-Sonoma Editors -

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

Maxine -

Should the beer be flat and warm to work

Albertina -

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

Karajan -

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

Maxine Cornell -

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

Williams-Sonoma Editors -

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.

word finder -

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

Alice Gunderson -

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

Jennifer -

Does the beer have to be at room temperate?

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