Craving some tasty homemade bread? Then this No Knead Cheddar Dill Beer Bread will solve that problem!
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
- 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
- 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: