No-Knead Artisan Yeast Bread with Crusty Exterior

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 with a crisp crust and soft, airy crumb, ready in just two hours. This Australian-inspired quick recipe, ready in about 60 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: 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, 1/4 tsp active dry yeast, and 1 tsp salt, stirring to mix evenly.
  2. Step 2: Pour in 1 1/2 cups warm water (110°F) and stir with a wooden spoon or spatula until a sticky, shaggy 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 bubbles appear on the surface and the dough has expanded.
  4. Step 4: After resting, preheat oven to 450°F and place a heavy Dutch oven with its lid inside to heat for 30 minutes.
  5. Step 5: Meanwhile, dust a clean surface with flour and gently scrape the dough out onto it, folding it over itself once or twice to shape into a rough ball without kneading.
  6. Step 6: Carefully remove the hot Dutch oven from the oven, place the dough ball inside, cover with the lid, and bake for 30 minutes.
  7. Step 7: Remove the lid and continue baking for an additional 15 minutes until the crust turns deep golden brown and sounds hollow when tapped.
  8. Step 8: Transfer the bread to a wire rack to cool completely before slicing for best texture.

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