No-Knead Artisan Yeast Bread with Crunchy 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.

This simple no-knead yeast bread yields a golden crust and soft, airy crumb with minimal effort and ingredients. This Australian-inspired quick recipe, ready in about 55 minutes, pairs all-purpose flour, instant dry yeast, fine salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 200 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 200 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, 1/4 teaspoon instant dry yeast, and 1 1/4 teaspoons fine salt. Stir to mix evenly.
  2. Step 2: Pour in 1 1/2 cups warm water (110°F/43°C) and use a wooden spoon or spatula to stir until a sticky, shaggy dough forms with no dry flour remaining.
  3. Step 3: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 1 hour until bubbles appear and the dough looks puffy.
  4. Step 4: After 1 hour, gently fold the dough over itself twice inside the bowl, cover again, and let rest for an additional 1 hour until doubled in size and bubbly.
  5. Step 5: Preheat your oven to 450°F (230°C) and place a heavy Dutch oven with its lid inside to heat for 30 minutes.
  6. Step 6: Carefully remove the hot Dutch oven, dust your work surface with flour, and gently turn out the dough onto it. Shape it into a ball without kneading, tucking the edges under.
  7. Step 7: Place the dough ball inside the preheated Dutch oven, cover with the lid, and bake for 30 minutes.
  8. Step 8: Remove the lid and bake uncovered for an additional 15 minutes until the crust is deep golden and crisp.
  9. Step 9: Transfer the bread to a wire rack and let cool for at least 1 hour before slicing to allow the crumb to set.

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