No-Knead Artisan Yeast Bread with Crispy 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 artisan bread with a golden, crispy crust and soft, airy inside — ready in just 2 hours. This Australian-inspired quick recipe, ready in about 60 minutes, pairs all-purpose flour, instant yeast, fine salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 220 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 (400g) all-purpose flour, 1/4 tsp instant yeast, and 1 1/2 tsp fine salt. Stir together with a wooden spoon until evenly mixed.
  2. Step 2: Pour in 1 5/8 cups (390ml) warm water (110°F/43°C) and stir with a wooden spoon until a shaggy, sticky dough forms. Do not knead.
  3. Step 3: Cover the bowl tightly with plastic wrap and let it rest at room temperature for 1 1/2 hours until the dough has doubled in size and is bubbly on the surface.
  4. Step 4: While the dough rests, preheat your oven to 450°F (230°C). Place a heavy Dutch oven with its lid inside the oven to heat for 30 minutes.
  5. Step 5: Once preheated, carefully remove the Dutch oven. Lightly flour a clean surface and gently scrape the dough out onto it, folding it over itself once or twice to shape into a rough ball without deflating.
  6. Step 6: Transfer the dough ball to a sheet of parchment paper, then lift the paper and dough into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
  7. Step 7: After 30 minutes, remove the lid and bake for an additional 15 minutes until the crust is deep golden brown and crisp.
  8. Step 8: Remove the bread and cool on a wire rack for at least 1 hour before slicing to allow the crumb to set.

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