No-Knead Crusty Artisan Yeast 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, no-knead yeast bread with a crunchy crust and soft interior, perfect for any table. This Australian-inspired quick recipe, ready in about 65 minutes, pairs all-purpose flour, instant yeast, fine 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: 20 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 bowl, whisk together 3 cups all-purpose flour, 1/4 tsp instant yeast, and 1 1/4 tsp fine salt until evenly combined.
  2. Step 2: Pour in 1 1/2 cups warm water at 110°F and stir with a wooden spoon until a shaggy dough forms; the dough will be sticky and rough.
  3. Step 3: Cover the bowl with plastic wrap and let the dough rest at room temperature for 18 hours until bubbles form on the surface and it has doubled in size.
  4. Step 4: Generously flour a work surface and transfer the dough onto it; using floured hands, fold it over itself a couple of times to shape into a rough ball.
  5. Step 5: Place the dough seam-side down on a large piece of parchment paper, cover with a clean kitchen towel, and let rest for 1 hour.
  6. Step 6: Meanwhile, preheat the oven to 450°F with a heavy covered Dutch oven inside for 30 minutes.
  7. Step 7: Carefully place the dough with parchment paper 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 15 minutes until the crust is deep golden and crispy.
  9. Step 9: Transfer the bread to a wire rack to cool for at least 1 hour before slicing to allow the crumb to set.

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