No Need to Knead: Handmade Artisan Breads in 90 Minutes

A James Beard Award nominee, this book presents Suzanne Dunaway's technique for making artisan breads in 90 minutes without kneading or special equipment. The method produces crusts that are lighter and chewier, with moist crumb that stays fresh longer and has intense flavor. Dunaway uses only flour, water, yeast, salt, and no preservatives or additives. The recipes include focaccia, ciabatta, pane rustico, and pizza, along with breads from around the world such as baguette, sourdough, blini, muffins, corn bread, brioche, African Spiced bread, kulich, and kolaches. Many basic doughs are fat-free, sugar-free, and dairy-free, suitable for people with dietary restrictions or allergies. The book also contains recipes for dishes made with bread, including soufflés, soups, salads, and desserts like chocolate bread pudding, plus recipes designed for children. Dunaway was owner and head baker of Buona Forchetta Handmade Breads in Los Angeles, which W Magazine named one of the seven best bakeries in the world.