Classic No-Rise Crusty Bread

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Short on time or don’t feel like waiting hours for dough to rise? No problem! This no-rise recipe will give you a fresh, crusty loaf in under an hour start to finish. Serve with butter or dip in herbed oil for the ultimate addition to your menu.


1 packet (.25 oz) dry active yeast
3 tbsp. olive oil
1 tbsp. sugar
1 ¼ c. warm water
¼ tsp salt
3 c. flour, sifted


Preheat oven and baking stone to 425°. If you do not have a baking stone, preheat a baking sheet.

In the bowl of a stand mixer, add yeast, oil, and sugar. Pour in water and stir to combine. Sift the flour and salt together, and on low speed, gradually add in flour.

Continuing with the speed on low, knead the dough for 5-8 minutes until it is smooth and elastic, adding up to an additional ½ cup flour if necessary.

Once the dough comes together, turn out onto a floured surface and shape as desired. I usually do a round loaf. Score the top with a sharp knife.

Place on heated baking stone or sheet and bake for about 40-45 minutes until top is crusty and browned.

Let cool slightly and serve warm. Once completely cooled, wrap in plastic wrap to keep fresh for up to 2 days.