Change the recipe. If kneading isn’t your thing for whatever reason, whether it’s a lack of equipment, time, or strength (especially a concern for people with conditions like arthritis), don’t worry. You can find a variety of “no-knead” recipes, which are generally more moist than actively kneaded dough, for almost any type of bread (including Fast Focaccia, above). And, please don’t listen to people telling you this is not “real bread.” It is. Corriher shares this explanation of the phenomenon with Carl Hosney, a starch and flour expert. “When the bread rises, it kneads molecule by molecule. … The yeast gives off a liquid. The second this liquid hits an air bubble in the dough, it releases carbon dioxide and alcohol – puff! It’s like someone is blowing up gum with tiny puffs. The dough moves. Proteins touch other proteins and crosslink. With each little rise of dough, molecule by molecule, the dough “kneads” itself. As Janjigian says, “bread dough wants to grow”.