No-Knead Artisan Yeast Bread with Crisp Crust

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 no-knead yeast bread that yields a golden, crusty artisan loaf ready in just 2 hours. This Australian-inspired quick recipe, ready in about 55 minutes, pairs all-purpose flour, active 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The stand mixer we’d knead this with → Best Stand Mixers for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a large mixing bowl, combine 3 cups all-purpose flour, 1/4 teaspoon active dry yeast, and 1 1/4 teaspoons salt. Stir to mix evenly.
  2. Step 2: Pour in 1 1/2 cups warm water (110°F) and use a wooden spoon or spatula to mix until a shaggy, sticky dough forms with no dry flour remaining.
  3. Step 3: Cover the bowl loosely with plastic wrap and let the dough rest at room temperature for 1 1/2 hours until it has doubled in size and bubbles appear on the surface.
  4. Step 4: Preheat the oven to 450°F and place a large heavy covered pot (such as a Dutch oven) inside to heat for 30 minutes.
  5. Step 5: Carefully transfer the dough onto a well-floured surface, gently folding it over once or twice to shape it into a round ball without kneading.
  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: Remove the lid and bake for an additional 15 minutes until the bread is deep golden brown and crusty.
  8. Step 8: Transfer the bread to a wire rack and let cool completely before slicing.

Related recipes