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This easy overnight beer bread is made with only a few simple ingredients and requires very little hands on time! Serve up this no knead beer bread with soup or chili!
This post is sponsored by Williams Sonoma Canada and Belgian Moon. All thoughts and opinions expressed in this post are my own. Thank you for supporting the brands and products that make Love In My Oven possible.
Who doesn’t love fresh, warm bread from the oven!? Possibly one of the best things ever invented by man. There are few things I love more than a warm piece of fresh bread with some butter on it. The best!! Simple joys in life, right?
Anyway, have you ever tried making bread with beer? It acts as a natural rising agent from the yeast in the beer, and it actually creates a nice flavor to the bread too! And if you’re making an overnight bread like we are here, then everything gets time to mingle together and get light and fluffy (and delicious).
I’m using Belgian Moon beer in this recipe, and since you only need a bit of beer for the bread, you can watch everything rise with the rest of the can in hand!
How do you make overnight beer bread?
This is the easiest recipe! Seriously. Since this is an overnight recipe, you should plan to get this recipe started the night before you would like to eat it! The bread needs up to 24 hours to rise, but at least 18 hours to rise enough for baking.
In a large bowl, add all of the ingredients together:
- all-purpose flour
- instant yeast
- sea salt
- apple cider vinegar
- beer
- water
Stir it all together until a loose, shaggy dough is formed. Once everything is combined, use your hands to form it into a loose ball.
Cover the bowl tightly with plastic wrap and set in a warm place to rise. I usually place mine near a sunny kitchen window (but not in direct sunlight). If you find the plastic wrap isn’t sealing tightly enough over the top of the bowl, use a large elastic to keep it secure around the bowl!
Now for the rise! There is nothing you have to do now, except wait those 18-24 hours or until the dough has doubled in size.
About 2-3 hours before you’re ready to eat the bread, turn the risen dough out on to a lightly floured surface, and begin kneading it slowly, folding it over in half and turning it, over and over, for about 3 minutes. Form the dough into a tight ball with the ends of the dough folded under, and place the dough into a well-floured proofing basket (bottom up).
Tip: If you don’t have a proofing basket you can place the ball of dough on parchment paper (bottom down) and then place it in the Dutch oven you plan to use to bake the bread. Cover the basket (or pot) with a damp dish towel and let it rise again, for 1-2 hours.
After 1/2-2 hours, turn the bread over on to a piece of parchment paper and place it in the Dutch oven (if it’s already in the Dutch oven, skip this part). Use a bread lame or very sharp knife to slash a design or just a simple “X” on top – this step is important as it allows the steam to escape.
Place the lid on the pot and then place the Dutch oven into the cold oven. Turn the heat to 425 F and wait for the temperature to be reached. Once reached, let the bread bake for 25 minutes. At this point, remove the lid and then continue to bake the bread for an additional 25 minutes or until the bread is a dark golden brown.
Remove the bread from the oven and allow it to cool for 10 minutes in the pot before grabbing the ends of the parchment paper and lifting the bread out, placing it on a cooling rack. Try to resist slicing the bread before it is cool enough to touch! This will ensure it retains its height.
Now – let me introduce you to the perfect topper for this bread. Whipped cinnamon honey butter! SO good. While a good schmear of butter on bread is never a bad idea, this cinnamon honey butter is so much better!
How do you make cinnamon honey butter?
This is another ridiculously simple recipe. To make this butter, whip together the following in a stand mixer until light and fluffy:
- room temperature butter
- cinnamon
- honey
- powdered sugar
The butter is nice and soft and absolutely delicious. You’ll love it!
How do you serve this overnight beer bread?
This bread is perfect as is, for an after snack with the cinnamon honey butter, or on the side with a chili, stew or soup. Here’s a few ideas for you:
If your family is like ours, this bread will be gone the minute it comes out of the oven. ESPECIALLY when there is cinnamon honey butter involved!
Enjoy!
Overnight Beer Bread
- Total Time: 24 hours
- Yield: 1 loaf 1x
Description
This easy overnight beer bread is made with only a few simple ingredients and requires very little hands on time! Serve up this no knead beer bread with soup or chili!
Ingredients
- 3 cups all-purpose flour
- 1/2 tsp active dry yeast
- 1 1/2 tsp sea salt
- 1 tbsp apple cider vinegar
- 1/3 cup Belgian Moon beer
- 3/4 cup plus 2 tbsp distilled water
Whipped Cinnamon Honey Butter
- 1/2 cup butter, room temperature
- 1/2 cup honey
- 1 tsp cinnamon
- 1/4 cup powdered sugar
Instructions
- The night/day before you plan to enjoy the bread, mix all of the ingredients together in a large bowl. Stir everything with a large wooden spoon until a loose, shaggy dough is formed. Using your hands, pack the dough together into a loose ball. Cover the bowl tightly with plastic wrap. If the plastic wrap is not sealing, use a large elastic around the bowl to secure it. Place the dough in a warm place, and allow it to rise for 18-24 hours or until doubled.
- Once the dough has doubled, empty it out on to a lightly floured surface and knead the dough for 3 minutes, folding it in half, turning it and folding it in half again. Grab the ends of the dough and fold them in towards the center, creating a ball. If using a proofing basket, place the dough with the bottom up towards the sky in the well-floured proofing basket and cover with a damp dish towel, letting it rise for another 1 1/2 to 2 hours.*
- After the second rise, turn the bread over on to a piece of parchment paper and place it into the Dutch oven. Slash the top with a bread lame, creating a design or just making a simple x. Place the lid on the Dutch oven and place it in to the oven. Turn the oven temperature to 425 F and once the temperature has been reached, set the timer for 25 minutes. After 25 minutes, take the lid off and continue to bake for an additional 25 minutes or until the bread has reached a deep golden brown.
- Remove the bread from the oven and allow it to cool in the pot for at least 10 minutes, before grabbing the sides of the parchment paper and removing it to a cooling rack. Once cool enough to handle, slice the bread into 1″ pieces and serve.
- Make the cinnamon honey butter. Using a stand mixer with the paddle attachment or a hand mixer, whip together the butter, honey, cinnamon and powdered sugar until light and whipped. Store at room temperature or in the fridge.
Leftover bread can be stored in an airtight container at room temperature for a couple of days. It will get drier and harder as time goes on.
Notes
*If you’re not using a proofing basket, place the dough ball on to a piece of parchment paper (bottom down) and then place that dough into the Dutch oven. Cover the pot with a damp dish towel to rise.
Recipe adapted from Kitchen Konfidence
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: breads and loaves
- Method: oven bake
- Cuisine: american
I’ve never used beer for baking, but I heard it’s a great ingredient for bread. Thid looks and sounds terrific; great crust. And this honey cinnamon butter? Yes please!
The yeast in the beer is perfect for the bread!! Thank you Ben! You’d want to slather everything in cinnamon honey butter if you could!!
Oh my god my husband would love this! (I would too but if I look at bread I gain weight. It’s been scientifically proven.) Thanks for the recipe!
Hahah oh dear, I think you should try at least one slice 😉 Thank you Mimi!
What an absolute delightful bread Katherine! I love Belgian Moon beer, in fact, it’s the only one I’ll drink (with a wedge of orange), so I know I’d adore this fabulous bread. The crumb is perfection!
That’s so great that you’re such a big fan of Belgian Moon, Traci! I have really been enjoying it lately too. Thank you!!