No-Knead Artisan Crusty 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 drafted and published.

A simple, rustic yeast bread with a crackly crust and tender crumb, made without kneading or special equipment. This Australian-inspired quick recipe, ready in about 55 minutes, pairs all-purpose flour, instant yeast, fine sea 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 1/4 cups all-purpose flour, 1/4 tsp instant yeast, and 1 1/4 tsp fine sea salt. Stir well to evenly distribute the dry ingredients.
  2. Step 2: Pour in 1 1/2 cups warm water (about 110°F/43°C) and mix with a wooden spoon or spatula until a sticky, shaggy dough forms; no kneading is needed.
  3. Step 3: Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 1 1/2 hours until it has doubled in size and is bubbly on the surface.
  4. Step 4: Preheat your oven to 450°F (230°C). Place a heavy covered Dutch oven or oven-safe pot inside to heat for 30 minutes.
  5. Step 5: Dust a work surface with 1 tbsp cornmeal. Carefully turn the dough out onto it and gently fold the dough over itself twice to shape it into a rough ball without deflating too much.
  6. Step 6: Remove the hot pot from the oven, place the dough ball inside, cover with the lid, and bake for 30 minutes.
  7. Step 7: After 30 minutes, remove the lid and bake uncovered for an additional 15 minutes until the crust is deep golden brown and crackly.
  8. Step 8: Transfer the bread to a wire rack and cool for at least 1 hour before slicing to allow the crumb to set.

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