As winter tightens its grip, there's no better way to combat the chill than with the comforting ritual of baking. This remarkably straightforward no-knead bread recipe offers the perfect solution, requiring just four basic ingredients and minimal effort to produce two magnificent loaves.
The Ultimate Simple Bread Method
Created by lifestyle and travel reporter Vita Molyneux, this recipe demystifies bread-making for novices while still delivering exceptional results that will impress seasoned bakers. The method requires no specialised equipment like Dutch ovens or dough hooks, and everything comes together in a single bowl. Originally featured in the Express on November 22, 2025, this recipe has become a trusted favourite for its reliability and incredible value.
The beauty of this approach lies in its accessibility. With a total cost of just pennies per loaf, it proves that creating artisan-quality bread at home doesn't require a hefty investment. The process fills your kitchen with that irresistible aroma of freshly baked bread, turning a simple baking session into a truly cosy winter experience.
Your Four-Ingredient Shopping List
Gathering your ingredients couldn't be simpler. You'll need exactly four components: three cups (360g) of bread flour, two teaspoons of instant yeast, two teaspoons of salt, and one and a half cups (355ml) of warm water. That's the complete list - no complicated measurements or hard-to-find items.
The method begins by combining all your dry ingredients in a large bowl and giving them a thorough whisk. Adding the warm water comes next, and using a spatula, you'll stir until a rough dough forms. While you might need to use your hands briefly to bring everything together, there's no strenuous kneading required.
The Patient Baker's Reward
Once your dough forms a rough ball, cover the bowl with plastic wrap and let it rest in a warm spot. The magic happens over the next two to three hours as the dough doubles in size and develops those characteristic little bubbles. For those seeking deeper flavour, the dough can be refrigerated for up to three days, though Molyneux admits she's usually too impatient to wait.
When ready to bake, dust a non-stick baking sheet with flour and turn your dough onto a floured surface. Divide it in half with a sharp knife or dough scraper, then gently shape each portion into a long loaf measuring approximately nine by three inches. After placing them on your prepared tray, cover lightly with plastic wrap and allow another 45-minute rise while preheating your oven to 245C.
The final steps involve scoring the loaves with a sharp knife and creating steam in your oven for that perfect crispy crust. Place the loaves on the middle rack and quickly add about two cups of boiling water in an oven-proof container beneath them before closing the door. Bake for 20 to 25 minutes until golden brown and hollow-sounding when tapped.
Resist the temptation to slice immediately - letting your bread rest for at least 20 minutes ensures the perfect texture. Any leftovers will keep at room temperature for five days or can be refrigerated for up to a week, though they rarely last that long once you've experienced the satisfaction of homemade bread.
