I’ve made beer bread for years, and I have always used a recipe that called for “no kneading;” just whip up the batter in a bowl, pour it into a baking dish, and let ‘er rip. This is a bit more work to make the loaf, but the resulting product is terrific, and the loaf of bread is a bit larger than the traditional recipe produces. Ingredients: 1 ½ teaspoons of dry yeast 4 ½ cups all-purpose flour, divided ½ cup warm water (100 degrees) 1 can or bottle of beer of your choic ...