No-Knead Artisan Yeast Bread with Rustic 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, crusty exterior and soft, airy crumb, perfect for beginners and quick to make. 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 to blend evenly.
  2. Step 2: Pour in 1 1/2 cups warm water (about 110°F) and mix with a wooden spoon until a shaggy dough forms, ensuring all flour is hydrated.
  3. Step 3: Cover the bowl with plastic wrap and let the dough rest at room temperature (70-75°F) for 1 1/2 hours, until the surface is dotted with bubbles and the dough has risen noticeably.
  4. Step 4: Preheat your oven to 450°F and place a heavy lidded Dutch oven inside to heat for 30 minutes.
  5. Step 5: Carefully remove the Dutch oven, transfer the dough onto a lightly floured surface, and shape it gently into a ball without kneading.
  6. Step 6: Place the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes.
  7. Step 7: Remove the lid and bake for an additional 10-15 minutes until the crust is deep golden brown and crisp.
  8. Step 8: Transfer the bread to a cooling rack and cool completely before slicing to preserve the crust texture.

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