Artisan Beer Bread

Making your own bread is a lost art that is very simple and rewarding to do!

8+ Hours
2-4 Hours


  • 6 cups (1440 ml) unbleached flour 
  • 1/4 teaspoons (1.3 ml) active dry yeast 
  • 1 1/2 tablespoons (23 ml) kosher salt 
  • 2 cans (12 oz) beers (this will greatly impact the flavor of the bread) 



The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...

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Dutch Oven - Cast Iron

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Step 1

Whisk all dry ingredients in a large mixing bowl. Slowly, stir in the beer. You will end up with a sticky bread dough. Place saran wrap over the bowl and put in a warm, draft free place for 24 hours.

Step 2

DO NOT KNEAD!! The beer will work with the yeast to make the dough rise.

Step 3

After 24 hours, transfer the dough to a different bowl that has been lightly oiled. Cover and let rise for another hour.

Step 4

Set the EGG for indirect cooking with the convEGGtor at 475°F/246°C.

Step 5

Place a deep dutch oven on the Egg to preheat. (approx 20-30 minutes) Once the bread has risen and the dutch oven is hot, sprinkle a small amount of cornmeal in the bottom of the dutch oven to prevent the dough from sticking. Place the dutch oven back on the grate with the lid off. Keeping the lid off will allow the bread to get some nice color.

Step 6

Total cook time will be 50-60 minutes. For the first 30 minutes, cook with the lid off the dutch oven. Start checking the bread at the 45 minute mark using a toothpick.

Step 7

Once done, the loaf should fall right out of a well-seasoned cast iron dutch oven. Allow the loaf to cool on a cooling rack.

Step 8


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