No-Knead Artisan Yeast Bread with 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, crusty artisan bread that requires no kneading and delivers a chewy, golden crust in just 2 hours. This Australian-inspired quick recipe, ready in about 55 minutes, pairs all-purpose flour, instant yeast, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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 190 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 all-purpose flour, 1/4 tsp instant yeast, and 1 1/2 tsp kosher salt, stirring briefly to distribute the yeast and salt evenly.
  2. Step 2: Pour 1 1/2 cups warm water at 110°F into the dry ingredients and stir vigorously with a wooden spoon until a rough, shaggy dough forms, fully incorporating all flour.
  3. Step 3: Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour until it bubbles and appears risen.
  4. Step 4: After 1 hour, lightly flour a clean surface and gently scrape the dough onto it, folding it over itself once or twice without kneading.
  5. Step 5: Transfer the dough into a lightly floured kitchen towel-lined bowl, cover again, and let it rise for another 30 minutes.
  6. Step 6: Meanwhile, preheat your oven to 450°F and place a covered Dutch oven or heavy pot inside to heat for 30 minutes.
  7. Step 7: Carefully remove the hot Dutch oven, transfer the dough inside, cover with the lid, and bake for 30 minutes.
  8. Step 8: After 30 minutes, remove the lid and bake for an additional 15 minutes until the crust is deep golden and crisp.
  9. Step 9: Remove the bread from the oven and cool on a wire rack for at least 1 hour before slicing to allow the crumb to set.

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