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overnight beer bread

Overnight Beer Bread

  • Author: Katherine | Love In My Oven
  • Total Time: 24 hours
  • Yield: 1 loaf 1x


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!


  • 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


  1. 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.
  2. 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.*
  3. 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. 
  4. 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.
  5. 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.


*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

Keywords: overnight beer bread // no knead beer bread

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