No Knead Cheddar Dill Beer Bread
Craving some tasty homemade bread? Then this No Knead Cheddar Dill Beer Bread will solve that problem!
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As you guys probably know by now, I love baking. I grew up learning how to bake cookies, cakes and all things sweet from my mom. Once I moved out on my own, I really got into baking bread. (More specifically, the bread came when we moved up here to upstate New York in the middle of the winter and didn’t know anyone. What? Another snowy day? Guess I’ll just have to make bread…again.) I had this idea that we would never buy bread at the store again. I would just bake all of the bread. But then the stork dropped Robbie off on our doorstep, and the bread baking has slowed down significantly. Bread baking and chasing toddlers have a negative correlation…it’s statistically proven.
Over time, I’ve had my bread fails. Occasional failures just happen when you like to bake. I know I’m not the only one! The goal is to learn why the flop occurred so that it doesn’t happen again. Although, to be fair, all bread tastes good when it’s warm out of the oven. The true test of bread quality comes when you let it cool and then take a bite!
During this past curling season, one of my friends at the club would always share his bread baking adventures. More specifically, he’d just make me jealous with his talk about no knead bread and how he was planning on eating a whole loaf when he got home that night. (That might be a slight exaggeration…but I’m sure eating a whole loaf would be possible when it’s warm out of the oven!) Either way, he raved about that no knead bread so much that I decided I needed to give it a shot. And that’s how this No Knead Cheddar Dill Beer Bread was discovered.
I know a lot of you guys steer clear of bread-baking because of a fear of yeast. This No Knead Cheddar Dill Beer Bread is for you! It seriously couldn’t be easier if it tried. Sure, there is some waiting time involved…I mean the yeast still has to have a party and do it’s thing! But this recipe is pretty much just a mix it up, let it rise and bake it. Oh and then eat it. Make sure to leave time for the eating of the bread!
I also incorporated beer into this bread just for fun. I used a malty, winter ale (Hibernation Ale from Great Divide Brewing) that we had hanging around the fridge. It’s getting warm(er) outside…no need for a hibernation ale right now! The malty flavor really came through after baking, and I was quite impressed with this bread. I’m sure you could use other styles of beer depending on your personal preference. A lighter summer ale might lead to a stronger cheddar and dill flavor. And of course I used Cabot’s Seriously Sharp Cheddar here. I love Cabot’s cheddar cheese! Either way, you can’t go wrong with this No Knead Cheddar Dill Beer Bread. It’s incredibly easy to make and bake…and eat. Enjoy!
No Knead Cheddar Dill Beer Bread
Ingredients
- 1½ tsp active dry yeast
- 4½ cups all-purpose flour divided
- ½ cup warm water
- 1 12-oz. bottle beer
- 1 Tbsp vinegar
- 1½ tsp salt
- 2½ Tbsp fresh dill minced (or 1½ tsp dried dill)
- ¾ cup mozzarella shredded
- ¾ cup sharp cheddar shredded
- Cornmeal for dusting
Instructions
- Using a large bowl, add yeast, ½ cup of flour and warm water; stir until well combined. Cover and let rest in a warm place for 30 minutes. (Note: The water should be warm (~100°F), but not hot.)
- Add the remaining ingredients (remaining 4 cups of flour, beer, vinegar, salt, dill, mozzarella and cheddar); stir until well combined and dough pulls away from sides of bowl.
- Cover and let dough rise in a warm place for 2 hours.
- Using a spatula, transfer dough from bowl onto well-floured countertop. Sprinkle top of dough lightly with additional flour. Gently press dough into a ~10” square. Fold dough into thirds (like you would fold a letter). Tuck corners of dough under to create rough ball shape.
- Lightly dust a piece of parchment paper with cornmeal. Place dough in center of parchment paper and then lower paper into a round cast-iron Dutch oven. Cover lightly with a towel or plastic wrap and let dough rise in a warm place for 45-60 minutes.
- Preheat oven to 425°F.
- Remove towel/plastic wrap and make (3) ½”-deep cuts into top of dough. Place lid on Dutch oven on middle rack in oven.
- Bake for 30 minutes and then remove the lid. Continue baking for 25-30 more minutes, or until top of loaf is golden brown.
- Carefully lift parchment paper (and bread) out of Dutch oven; let cool for at least 60 minutes before slicing.
Looking for more homemade bread recipes? Check out these other favorites, too:
Homemade Italian Bread
Cheesy Garlic Pull Apart Bread
Italian Lasagna Bread
Beer and bread seems like a natural combination, and what goes better with that than cheddar? I haven’t tried no-need bread, but I, like you, have friens who rave about it. I guess I should try it!
You totally need to try no-knead bread, Jeff! Like you, I don’t mind going all-in and making a good loaf of bread…but I gotta say the no-knead version is pretty nifty. Plus, it involves beer and cheese. And beer + cheese make everything better, right??
Ok, so how did you KNOW I have been toying with the idea (in my head only) of using both beer and yeast in a no knead cheese bread? Seriously. I couldn’t find a recipe that used both, and so I hadn’t gotten around to testing it. Thank you for this! And the dill –I am sure that addition takes it over the top–one of my favorite herbs. (I love making bread, too, and have recently become obsessed, to the point that the King Arthur online shop and I are best friends, lol). I know what bread I’m making this weekend!
Hahaha…it’s like I was reading your mind here, Kim! 🙂 So I love making bread. Seriously. It’s one of my favorite things to make in the kitchen! But my bread baking has fallen off sharply since Robbie has been around…so this no-knead version is pretty darned cool! I’m thinking this bread would change a bit based on what beer you use. The Hibernation Ale I used was pretty malty, and it gave the bread a fun twist of flavor. If you end up making this one, let me know how it turns out? And I hope you had an awesome weekend, my bread-baking friend!
I did make it and it was (and still is) delish! I didn’t have any interesting beer on hand, and since it was raining cats and dogs, I went with what I had, which was Yuengling. And I used all extra sharp cheddar for the same reason, but it was still fabulous. I was a little worried because the dough was so wet (I even weighed the flour to be safe due to the heavy humidity), and it was difficult to slash, but miraculously, the bread was truly perfect. I can’t wait to play with this recipe, using different beers, cheeses, herbs, etc.–truly a no-fail recipe. Thanks so much for sharing. This will be a go-to! (And yes, lots of things get put on the back burner with little ones underfoot, but it’s worth it!)
Hey, I can see Yuengling being a solid choice here. It wouldn’t be as malty, but I’m guessing the flavor of the cheese really came through. So the dough is a bit on the wet side, but nothing too crazy. And the slashing wasn’t as easy with this loaf as it is with say an Italian loaf. But it works. It gives the bread a bit of that rustic look! I put half of this loaf in the freezer, and I’m thinking today is a good day to pull it back out! 🙂 Thanks, Kim!
Hi David. I love the rustic look of this bread and the texture. Of course, beer and cheese don’t hurt. A few years ago I bought a book by Jim Lahey titled “My Bread”. Gary took ownership of it because the process is not nearly as precise as with regular baking.
Oh, you know me, Dorothy…I’m all about some rustic bread! I totally agree with you here, too. I was quite pleased with the rustic look of this one! So Gary is the bread baking in your house, eh? Maybe I can get Laura on board so she can help bake bread around here. Haha! Thanks so much, Dorothy. And I hope y’all are doing well down there in TN. Stay cool! 🙂
This bread looks impeccable and so delicious, David! If I’m not mistaken, you told you happened to be working in a bakery once, right? If that’s true, this means you’ve learned some crucial baking rules. Like (probably) being accurate. In my case, I don’t really like following the recipe / or just not always accurate with it, and when it comes to baking, you shouldn’t only rely on your intuition:) That’s probably why I haven’t had too many successful attempts so far. But all these breads you’ve been sharing are so tempting that one day I’ll be brave enough to make some (But please no more monkey or banana bread for a while, ok?):)
Why thank you very much, Ben! And, yes, you are correct that I did work in a bakery for a little while. I guess I learned some stuff there…but I think I learned more about what NOT to do! Hah! So you’re totally right. Baking is a bit more precise than cooking. If those ingredient amounts get too wacky, then the bread just doesn’t quite work out right. Give this one a shot? It really is an easy bread, and a great way to venture into the world of making homemade bread! But beware. If you make this one and like it, then there’s no turning back!
If there’s one thing I wish I could tell the world it’s DON’T FEAR YEAST! Bread baking is seriously an addiction; I inherited mine from my grandma. I also inherited her fondness for warm bread with butter. . .I can tell you from personal experience that it’s definitely possible to eat an entire loaf when it’s right out of the oven. This bread looks awesome. You really can’t go wrong when you add cheddar, beer, and dill. Have a fab weekend, my friend!
YES! I couldn’t agree with you more, Kelsie. So many people just instantly shut down when you mention yeast. But yeast isn’t scary! In fact, it’s your helper since it does all the work for you. 🙂 I definitely can’t be trusted around warm bread…especially if a good, salted butter happens to be involved, too. Mmmm….butter. Hope you had a great weekend, too!
I think I already told you, David, but I am obsessed with making my own bread, so far my bread making days haven’t been so good to me. Starting with a bread that doesn’t require kneading might be a great place to start. It makes me feel great to learn you didn’t start out as a bread making rock star. Maybe there’s some hope for me after all. The flavor of cheese and dill sounds divine.
This is seriously a good bread to start with, Mary. Check that, it’s a great bread! I was actually thinking of you when I typed up this post. 🙂 Sure, there is yeast involved. But don’t let that scare you. The yeast is your friend since it does a lot of the work here! Just mix it up, let it sit and then bake it. I have 100% confidence in your abilities here! Oh, and I definitely didn’t start out as a bread baking rock star. I had some failures and some just so-so loaves of bread. But over time I picked up tips and tricks. I’m sure there will be more failures in the future…that just happens with baking. But the goal is to learn from your mistakes. That, and not eat the whole loaf in one sitting. haha! Thanks, Mary!
WOA – THIS is a no-knead version? So love those airy bubbles in that bread! And it’s boozy! I have a few bottles of Warsteiner in my fridge – though they might not be there for too long after seeing this recipe!
David, I couldn’t help chuckling at “bread baking and chasing toddlers have a negative correlation” and agreeing… my bread baking experimentation slowed down when Lil Shashi came into the picture and then came to a halt when Lil Shashi got super involved in activities…but it’s slowly resuming again…
Btw, when I used to work in a bakery during my college years, one of the bakers there used to say the same thing you mentioned here about tasting croissants when they were cold vs warm – and now he has his own bakery 🙂
Happy Monday, my friend!
Oooo…I definitely think this bread would be a good use for a bottle of that Warsteiner! This bread is super easy…and even easier to eat. (Especially when it involves some salted butter, too. YUM!) I totally remember your stories about working in a bakery in Atlanta back in college. I hope you can get back to bread baking once life slows down a bit. Hey, that could be the way you tempt Lil Shashi to come home on the weekends! A loaf of warm bread fresh out of the oven. That, and a washing machine. 😉 Hope you gals had a great weekend down there in the A!
I love homemade bread recipe, David! I’ve never tried this one, but I definitely will!
Do give this one a shot, Agness! I love making homemade bread, too, and this one is SO darned easy. Plus, it involves beer + cheese…and that makes everything better, right? 🙂 Thank you, my friend!
So I recall beer being added to a pizza crust and now in bread? Genius, you. I just lamented about cheddar in a cornbread muffin and now you’ve transferred it into bread- I’ve had dill bread but NOT cheddar enhanced 😀
Yeah, I just keep finding ways to merge dough and beer! (What can I say? They are 2 of my favorite things, so I want them to be friends. Haha!) Oh, and cheddar makes everything better. It’s a proven fact. 🙂
Beer and cheese make for perfect flavors with this rustic styled bread. Then you add the dill and flavor pow! Dig this one!
You must be on a bread kick, Kevin! I see that you’ve found all of my recent bread recipes. Haha. This one was super easy with the no knead aspect, and cheddar + dill = yes. Thanks, my friend!
Your recipe sounds fabulous! I do, however, have question. You mention removing the plastic wrap. But you don’t say when we apply the plastic wrap. Can you clear this up for me?
Hey Sue! Oh no…that was totally an oversight on my part. I had mentioned covering the pot lightly with a towel, but then later I said remove the plastic wrap. I just updated the recipe to note that you can cover lightly with either a towel or plastic wrap. I hope this clarifies things! This really is a tasty bread, and I actually just pulled a bag of it out of the freezer yesterday. (I often freeze half of it whenever I make a loaf.) Thanks again for catching this mistake! 🙂
This sounds delicious. Quick question though–I don’t have a cast iron Dutch oven but I have a wonderful unglazed stoneware Dutch oven? Would that work or should I use my cast iron skillet? It is probably a 10″ skillet.
Hey Kathy! So I’ve only ever used my cast iron Dutch oven for this recipe, but I don’t see why it wouldn’t work on both the stoneware Dutch oven and the skillet. I would honestly try that stoneware piece as I’ve heard amazing things about stoneware. (We have a stoneware brownie pan that is awesome.) Let me know how it turns out! This is one of our favorite breads…and even better now that it’s starting to get chilly out. 🙂 Happy baking!
I have tried quite a few different cominations of no-knead bread but used the overnight method of it. I love this method because it is quicker and still less time over-all before you have that wonderful loaf of bread. I am the biggest fan of two things, dill and cheddar and saving time.oops. so I can think of way more than two reasons why I cannot wait to make this bread.
I am wondering if I could also use a bit of ww bread flour in this.
Another thing I love is that the other recipes I tried called for heating the dutch oven to over 400f, which is really something you have to take a lot of care with for obvious reasons. I can rest assured that if I don’t mess it up some other way that your instructions are easy to follow and this will turn out perfect!
Hey Carol! I’m so glad you stumbled across this recipe – it is a tasty homemade bread for sure! I’ve done the overnight method myself, too. It works out well…but it is overnight. Give this version a try and see what you think – and once you try it with dill + cheddar, you can start getting creative with the base and using other herbs/flavors.
So you can certainly add some whole wheat flour, but you gotta be careful there. WW flour absorbs more water than all-purpose, so you might need to increase the liquid. (All ww breads tend to get very dense/dry, too.) But it can be done! The general rule of thumb that I’ve seen is to try replacing 25% of the all-purpose flour first and then go from there – maybe 50% the next time. (I wouldn’t recommend going over 50% though – the dense/dry thing comes into play then.) The other rule of thumb is to add 2 teaspoons of additional liquid for every 1 cup of ww flour that you replace. So taking those together, I might go with 33% replacement here – which would be 3 cups of all-purpose and 1½ cups of whole wheat flour. Then just add an additional 1 tablespoon (i.e. 3 teaspoons) of water. I hope I didn’t get too nerdy here – let me know how it turns out?? Happy baking!
Hi again David! I love the advice and will go easy on the ww flour. I did try it in one or two of the other recipes and did not have great results for the reasons that you mentioned. Even when I did not use too much it really turned out to be something you had to be careful with. So thanks again for the wonderful recipe and I am just waiting for a bit cooler and less humid weather to try this.
I totally understand! I’ve been craving some homemade bread lately, too, but I feel like it will be a better activity when the cooler fall air arrives. Let me know if you try this one out!!