No-Knead Artisan Yeast Bread with Crusty Golden 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 rustic, crusty loaf perfect for sandwiches or dipping. This Australian-inspired quick recipe, ready in about 60 minutes, pairs all-purpose flour, instant 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 instant yeast, and 1 1/4 tsp salt. Stir until evenly mixed.
  2. Step 2: Pour in 1 1/2 cups warm water (about 110°F) and use a wooden spoon to mix until a shaggy, sticky dough forms — do not knead. Cover the bowl loosely with plastic wrap.
  3. Step 3: Let the dough rest at room temperature for 1 1/2 to 2 hours until the surface is dotted with bubbles and the dough has doubled in size.
  4. Step 4: Preheat oven to 450°F and place a heavy Dutch oven (with lid) inside to heat for 30 minutes.
  5. Step 5: Carefully remove the hot Dutch oven and transfer the dough onto a well-floured surface. Shape the dough gently into a ball by folding edges toward the center.
  6. Step 6: Place the dough seam-side down onto parchment paper. Cover with a kitchen towel and let rest for 30 minutes.
  7. Step 7: Using the parchment paper, lift the dough and place it into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
  8. Step 8: Remove the lid and bake for an additional 10 to 15 minutes until the crust is deep golden brown and crisp.
  9. Step 9: Transfer the bread to a wire rack and cool completely before slicing.

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