Another poster has already given a good recipe.
Besides such more elaborate recipes, after a little experimentation it is also possible to make bread with simplified recipes and preparation.
For example, in most days I make a bread to be eaten at breakfast, which needs less than 20 minutes for making, distributed over a duration of less than an hour.
It is baked in a microwave oven, which takes much less time than in a conventional oven and which is perfectly reproducible (the time depends on the microwave oven and on the amount of dough, so it must be found by experiments; in my oven @ 1000 W I use 13 minutes for dough made of 500 g of wheat flour, in a glass vessel covered by a lid).
Sometimes I add various spices, but even pure bread made only of wheat flour and water can be very good. I make the dough from wheat floor (with 12% proteins) + water having 75% of the mass of the floor. The dough is kneaded for a few minutes in a glass bowl, until becoming homogeneous and elastic. Then it is left 30 minutes, to become cohesive.
Then I wash for a few minutes the dough while kneading it, to remove a part of the starch, because I want to obtain a bread with high protein content, which causes more satiety than conventional bread, both due to the high protein content and by being more chewy. Then I bake it and I eat it after it cools enough. Of course, washing the dough is optional.
For softer bread, a leavening agent can be used. Nevertheless, when the dough is baked in a microwave oven, due to the internal heating, even the unleavened dough grows about 30% to 40% of what it would grow when leavened, due to the expansion of the incorporated air and water.