In our kitchen we bake two types of bread: a weekday loaf and a weekend loaf, one easy and one slightly less easy. The weekday loaf, baked in a loaf tin, requires absolutely no kneading, and takes only a few minutes of effort. The weekend loaf, baked in a casserole dish, requires a little bit of kneading and shaping, and looks cooler. But essentially it’s the same ingredients in both, just a slightly different process.