No-Knead Beer Bread (Recipes for the 3 Methods) · From the Kitchen of Artisan Bread With Steve

Man has been brewing and baking for thousands of years during which bakers used brewer’s yeast for their breads. There is a similarity of ingredients and a long history that ties beer and bread together. It is only natural for them to join together to make great tasting bread.

The purpose of this cookbook is to introduce those of you who make beer bread to the no-knead method of making dough and introduce those of you who make no-knead bread to beer bread. One simple recipe with hundreds of options... simply by changing the wet ingredient—the beer—from a lager, to an amber, or a hefeweizen you can have a new and uniquely flavored bread.

This cookbook includes the detail and abbreviated recipe for country white (the most common no-knead bread), plus a yeasted beer bread and quick beer bread recipe. Even if you aren’t thinking about making bread you will find this and interesting book to read.

The no-knead method for making bread has revolutionized bread baking. The average family can now have fresh from the oven bakery quality artisan bread in the convenience of their homes with little or no kneading... Mother Nature does the kneading for you. No yeast proofing... instant yeast does not require proofing. No mixer… ingredients are combined with a spoon… it’s almost as easy as making a bowl of Campbell’s soup.

Thanks - Steve