When I can have carbs I try to make bread at home...depending on the type of bread you want the preparation can be very different especially the proofing time. If you don't have much time in just a few hours you can make simple bread rolls make with milk instead of water (and make them sweet adding for example chocolate chips and a bit of sugar) but I usually prepare and prefer bread that needs less yeast (or even better sourdough ) and long proofing time even 1 or 2 days), recently I made this loaf that basically didn't require kneading, it need to rest for a day before baking in and I just had to "fold" the dough a few times and imo it tasted great. Focaccia is amazing too (even though it's not exactly bread) we have a few different kind here in Italy (sorry for the long answer )
Firstly, thank you for sharing your tips and no I don't mind the long answer. If you don't mind, can I ask you a few things? Does having a longer proofing period rather than a short one have a significant difference in the outcome of the bread? I mean I'd rather take the shortcut but if does make the bread noticeably better then I'll go for longer proofing period.
Also, is the no-knead bread similar to the kneaded one? I always thought it'd be like a really dense bread. I didn't really believe those no-knead bread recipes so I just skimmed over them, guess I'll go through them again:-D Again thank you so much for your help!