📝 About This Recipe
This no-knead wonder is the ultimate comfort loaf, boasting a craggy, buttery crust and a tender, malty crumb that comes together in mere minutes. By harnessing the natural carbonation and yeast of a cold brew, this recipe eliminates the need for proofing while delivering a complex, artisanal flavor profile. It is a soulful, rustic addition to any table, perfect for soaking up hearty stews or simply enjoying warm with a smear of salted butter.
🥗 Ingredients
Dry Base
- 3 cups All-purpose flour (sifted for a lighter texture)
- 1 tablespoon Baking powder (ensures the rise)
- 1 teaspoon Fine sea salt
- 1/2 teaspoon Garlic powder (for a subtle savory depth)
Wet Ingredients
- 12 ounces Beer (one full bottle, room temperature; use a lager or pale ale)
- 3 tablespoons Honey (adds a floral sweetness to balance the hops)
Flavor Accents & Topping
- 1/2 cup Unsalted butter (melted; divided into two portions)
- 1 tablespoon Fresh rosemary (finely minced)
- 1 teaspoon Fresh thyme (leaves stripped from stem)
- 1/2 teaspoon Flaky sea salt (for finishing the crust)
- 1/2 cup Sharp cheddar cheese (shredded; optional for a cheesy variation)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Generously grease a 9x5-inch loaf pan with butter or non-stick cooking spray to ensure easy removal.
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2
In a large mixing bowl, whisk together the sifted flour, baking powder, sea salt, and garlic powder until thoroughly combined.
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3
If you are using the optional shredded cheddar cheese, toss it into the dry mixture now so the shreds are coated in flour; this prevents them from sinking.
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4
In a separate small bowl, whisk the honey into the room-temperature beer. Note: the beer will foam up slightly; this is normal.
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5
Make a well in the center of the dry ingredients and pour in the beer-honey mixture along with 1/4 cup of the melted butter.
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6
Using a wooden spoon or spatula, gently fold the ingredients together just until no large streaks of flour remain. Do not overmix, or the bread will become tough.
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7
Transfer the thick, sticky batter into the prepared loaf pan, smoothing the top slightly with your spatula.
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8
Stir the minced rosemary and thyme into the remaining 1/4 cup of melted butter.
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9
Pour this herb-butter mixture evenly over the top of the batter in the pan. This is the secret to the iconic crunchy, flavorful crust.
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10
Sprinkle the top with a pinch of flaky sea salt for a professional, gourmet finish.
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11
Bake in the center rack of the oven for 50 to 60 minutes. The loaf is done when the top is a deep golden brown and a toothpick inserted into the center comes out clean.
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12
Remove from the oven and let the bread rest in the pan for at least 10 minutes to allow the butter to be fully absorbed into the crust.
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13
Carefully slide a knife around the edges and turn the loaf out onto a wire rack to cool slightly before slicing with a serrated bread knife.
💡 Chef's Tips
Always sift your flour to avoid a dense, heavy loaf; it makes a world of difference in the rise. The type of beer matters: a light lager yields a mild flavor, while a Guinness or Stout creates a dark, chocolatey, and intense loaf. Avoid over-mixing the batter; stop as soon as the flour is moistened to keep the texture tender. If the top is browning too quickly, loosely tent the pan with aluminum foil for the last 15 minutes of baking. For a vegan version, substitute the honey with maple syrup and the butter with a vegan buttery spread or coconut oil.
🍽️ Serving Suggestions
Serve warm with a thick slice of salted European-style butter and a drizzle of extra honey. Pair with a bowl of hearty Beef Stew or Roasted Tomato Soup for the ultimate dipping experience. Slice and toast the next day to use as a base for Avocado Toast with a poached egg. Accompany a charcuterie board featuring sharp cheeses, grainy mustard, and cured meats. Pairs beautifully with a crisp Amber Ale or a chilled glass of Hard Apple Cider.