No-Knead Artisan Crusty Yeast 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 thick, crackly crust and a soft, airy crumb, ready in just two hours without any kneading. This Australian-inspired quick recipe, ready in about 60 minutes, pairs all-purpose flour, active dry yeast, warm water 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: 15 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, 2 1/4 tsp active dry yeast, and 1 1/2 tsp salt. Stir together until evenly mixed.
  2. Step 2: Pour 1 1/2 cups warm water (about 110°F) into the dry ingredients and use a wooden spoon to mix until a shaggy, sticky dough forms with no dry flour visible.
  3. Step 3: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 1 hour until it has doubled in size and is bubbly on the surface.
  4. Step 4: After rising, generously flour a clean surface and carefully scrape the dough onto it. Using floured hands, gently fold the dough over itself once or twice—do not knead.
  5. Step 5: Place the dough seam-side down on a large piece of parchment paper. Cover loosely with a kitchen towel and let rest for another 30 minutes while preheating your oven to 450°F with a Dutch oven inside.
  6. Step 6: Carefully remove the hot Dutch oven from the oven, lift the parchment with dough, and place it inside. Cover with the lid and bake for 30 minutes.
  7. Step 7: Remove the lid and bake 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 completely before slicing to preserve the airy crumb.

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