In a large mixing bowl, combine the all-purpose flour, salt, and rapid rise yeast. Stir to evenly distribute the ingredients.
Add the warm water to the dry ingredients and mix with a wooden spoon or spatula until a shaggy, sticky dough forms. Ensure all flour is incorporated.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rest at room temperature for 45 minutes to 1 hour, until it has risen and bubbles appear on the surface.
Preheat your oven to 450°F (230°C). Place a heavy Dutch oven or oven-safe pot with lid inside the oven to heat for 30 minutes.
Carefully remove the hot Dutch oven from the oven. Lightly flour a clean surface and gently turn the dough out onto it. Shape the dough into a round loaf by folding the edges toward the center without kneading.
Place the dough seam side down into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
Remove the lid and bake for an additional 5 minutes to brown the crust.
Carefully remove the bread from the Dutch oven and place it on a wire rack. Let it cool completely before slicing.