Bread-making tutorials can certainly be overwhelming and you could be forgiven for thinking that bread is complicated. There's talk of crumb, crust and kneading techniques. So many, many kneading instructions that seem to require a commitment we are just not ready to give.
Here's the thing: all of that is very important, but it's not essential. Bread making can actually be very simple, as these no-knead bread recipes prove (geddit?). You can do bread from scratch, and you don't even need to knead. Well, not much, anyway...
Ten minutes prep produces this crusty loaf with an open crumb and crisp crust. The secret is in a long, slow rise in a warm, draught-free spot. A clever and quick envelope fold takes the place of laborious kneading. It's a quick skill to master and Poh's clear instructions will see you happily stretching and folding in no time.
These traditional "round breads" make a deliciously easy breakfast. They're flavoured with ginger, garlic, cumin and coriander, so they'll leave you feeling satisfied too. Not a moment of kneading required.
This rustic spelt loaf requires just 15 minutes of hands-on time and takes only 35 minutes to cook. Prep it the night before then pop it in the oven when you wake up. It will be ready before you've even made the bed.
Most flatbreads require only minimal kneading, and this yoghurt-based recipe is no different. You'll have fresh, crispy flatbreads in about 15 minutes, ready to top with whatever you like (we strongly recommend lemon curd).
If you can stir a few ingredients together, you can make this overnight bread. All the work is done while you sleep. In the morning, the quickest of kneads (more of a vague prodding, really) is all that's required. Think of this as the one-night stand of breads - maximum enjoyment requiring minimum commitment.
You can rely on a good ol' Aussie bread recipe to be fuss-free and non-kneady. This version has a slightly nutty flavour due to a liberal sprinkle of wattleseed (any seed would work just fine). A cheddar cheese top makes this loaf a meal in itself.
Get the proper bush flavour into your damper by cooking it over hot coals in a camp oven. The bush tomato adds an earthy tomato and caramel flavour to the bread.
An all-round show-stopper, this one. Impress your mates with your bread-making skills, with little skill at all! Try playing around with any bush spice until you find your favourite. This is best cooked in a fire but an oven will do just as well.
This damper was inspired by the memory of an overnight camp on a friend’s property when we were 16. Finding wild blackberries growing along the banks of the creek we filled our damper dough with them and then baked it, wrapped in foil, in the hot coals…some food experiences are meant to be remembered — it was heaven!
Terrible pun, brilliant bread. Ring-shaped kaak is enjoyed all over Lebanon, typically served with cheese and za'atar. They pair especially well with an afternoon cuppa and a moment to oneself.
Possibly more 'cake' than 'bread', we didn't want to miss sharing this loaf from the French Alps. Though not traditionally served for breakfast, the cheese, ham, olives and walnut are just crying out for a little morning attention.
We reckon three minutes of kneading is hardly kneading at all, hence the inclusion of this Maori potato bread. It uses a potato starter or 'bug', which takes three days to mature, but the rest of the recipe is quick and simple.
This no-knead loaf is similar in flavour to focaccia. It's the perfect lazy baker's go-to bread recipe, relying on a strong flour to add the necessary gluten. It's flavoured with chorizo, but there's no reason why you can't add anything your heart desires to the mix.
How good do these potato rolls look? So good! They use leftover potato mash (which, in all honesty, we never knew was even a thing until now). Soft, cheesy and delightfully easy.
Another flatbread that isn't overly kneady, this gluten-free pita recipe requires more patting than kneading. It's also a good reminder that if you don't want to knead, there is always the dough hook on your stand mixer...
“Of the many things I’ve baked recently, this was definitely the most satisfying. When these perfectly round, golden buns emerge from the oven, there’s no doubt in my mind that you’ll be glowing with pride. Soft, springy and mildly sweet, they’re perfect for stuffing with pulled meat or with butter as a dinner bun.” Poh Ling Yeow, Poh & Co. 2
This is a cinnamony, sweet pull-apart bread that we make to use up extra challah dough. Prepare to be swarmed by children and neighbours.
I first tasted m’smen traveling in Morocco. I bought a piece of the tender, buttery, flaky bread drizzled with honey from a street vendor. It was an exquisite culinary experience. So years later, in 2009, when the Arab American Family Support Center referred three strong candidates from Morocco to our training program, my first question was, “Do you know how to make m’smen?” One of the three, Bouchra, taught us how to make the bread and, much to her surprise, it quickly became one of our best sellers. M’smen, also called rghaif or melloui, is often served with fresh mint tea, but we hear from our customers that they use it for all sorts of things, including making tuna sandwiches.
Bao (or bau, pow or baozi) is the Chinese word for ‘steamed bread’, and that’s exactly what these strange little white Kermit faces are. This recipe originates from David Chang – though I’ve modified it slightly. 30 baos might sound like a lot, but they will get eaten, and if not they freeze very well. Just defrost in the steamer when it’s time to eat.
Grissini sticks are the ultimate accompaniment to an antipasto or cheese plate. These more-ish ones are simply seasoned with fennel and sea salt, but feel free to experiment with other flavour combinations.