Go ahead and pin this Beer Bread for later! You’re going to want to make it again! (and again and again!) You probably already have the ingredients in your cupboard!
Okay, it’s BEER BREAD. Mildly cheesy, garlicky, heavenly, no-knead beer bread. But in light of being inspired by one of my favorite book series, we’re also calling it Tavern Bread. Just sounds so historical and wenchy.
Yeh, I said wenchy.If you’re into olde timey magical romance adventures, you should definitely check out Diana Gabaldon’s series, Outlander. I’m on book seven (of eight!) and am so intensely invested in the characters, it’s a little embarrassing.
This bread looks and smells like what I (probably completely inaccurately) imagine one would find in a 1700’s tavern. Of which they visit plenty in the books. I’m picturing you serving it with a really hearty stew that’s been simmering over the fire all day long, and a cold dark stout.
This bread is so easy to make and doesn’t involve any kneading whatsoever (yay!).
How to make Beer Bread
- 1 packet yeast
- 1/2 cup very warm water
- 1 bottle beer
- 1/2 tablespoon garlic salt
- 1 & 1/2 cups finely shredded cheese I used a blend, but just cheddar is great too!
- 4 cups all purpose flour
- additional flour for surface
- In a large bowl, dissolve yeast in warm water and set aside in a warm place for ten minutes.
- Add beer, garlic salt, and cheese to the bowl. Mix well.
- Add flour in one cup increments, until a sticky dough forms.
- Cover and let rise 60 minutes (I do it in my oven with the light on).
- Place an oven safe dish full of water onto the lowest oven rack and preheat oven to 425 degrees (If you're letting your dough rise in the oven, don't forget to remove it!)
- Punch dough down, dump onto a well floured surface and shape into a ball.
- Drop dough ball into a well oiled cast iron pot (or onto a baking stone, or baking sheet, or into loaf pans) and slice an "X" in the top. Bake at 425 for 25 - 35 minutes (until it sounds hollow when you tap on it).