No-Knead Crusty Artisan White Bread

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, hands-off yeast bread with a crunchy crust and tender crumb, perfect for everyday sandwiches or to accompany soups. This Australian-inspired quick recipe, ready in about 55 minutes, pairs all-purpose flour, instant yeast, fine sea 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: 10 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 (375 g) all-purpose flour, 1/4 tsp instant yeast, and 1 1/4 tsp fine sea salt. Stir thoroughly to evenly distribute the yeast and salt.
  2. Step 2: Pour in 1 1/2 cups (360 ml) warm water (about 105°F/40°C) and mix with a wooden spoon until a sticky, shaggy dough forms, roughly 2 minutes of stirring.
  3. Step 3: Cover the bowl tightly with plastic wrap and let the dough rest at room temperature for 1 1/2 hours until it has doubled in size and bubbles appear on the surface.
  4. Step 4: Preheat your oven to 450°F (230°C) and place a heavy Dutch oven or oven-safe pot with lid inside to heat for 30 minutes.
  5. Step 5: Meanwhile, turn the dough out gently onto a well-floured surface, fold it over itself a couple of times to shape into a rough ball, and let rest for 15 minutes.
  6. Step 6: Sprinkle 2 tbsp cornmeal onto a piece of parchment paper, place the dough on top, and carefully transfer the dough with parchment into the hot Dutch oven.
  7. Step 7: Cover with the lid and bake for 30 minutes, then remove the lid and bake for an additional 15 minutes until the crust is deep golden brown and crackling.
  8. Step 8: 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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