No-Knead Artisan Australian Damper Bread

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A rustic, crusty Australian Damper bread made with a simple no-knead yeast method, perfect for quick homemade bread with a chewy crust and soft interior. This Australian-inspired quick recipe, ready in about 55 minutes, pairs all-purpose flour, instant dry yeast, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 45 min Serves 8 Australian cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 3 cups all-purpose flour, 1 tsp instant dry yeast, and 1 tsp salt. Stir until evenly mixed.
  2. Step 2: Pour 1 1/2 cups warm water (110°F) into the dry ingredients and mix with a wooden spoon until a shaggy dough forms; the dough will be sticky and rough.
  3. Step 3: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 1 1/2 hours until doubled in size and bubbles appear on the surface.
  4. Step 4: Preheat your oven to 450°F with a heavy lidded Dutch oven inside for 30 minutes.
  5. Step 5: Carefully transfer the dough onto a floured surface, shape it into a round loaf using floured hands, and place it on parchment paper.
  6. Step 6: Remove the hot Dutch oven from the oven, lift the dough with parchment paper, and place it inside. Brush the top with 2 tbsp melted unsalted butter for a golden crust.
  7. Step 7: Cover with the lid and bake for 30 minutes, then remove the lid and bake for an additional 10-15 minutes until the crust is deep golden and crispy.
  8. Step 8: Cool the bread on a wire rack for at least 30 minutes before slicing to allow the crumb to set.

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