Like another poster has said, even when making bread in the traditional way, only a small part of the time is active and most of the time you can do in parallel other activities.

This year I have transitioned to a simplified way of making bread, by baking it into a microwave oven. This is fast enough to allow me to make at home a bread every morning when I wake up, for breakfast.

The active part, i.e. adding the ingredients, kneading the dough, transferring to the oven and washing the vessels at the end takes only around a quarter of an hour. The baking time is perfectly reproducible. It depends on the oven and on the quantity of dough. In my oven I bake a bread made of 500 g of wheat floor for 13 minutes @ 1000 W, in a glass vessel covered by a lid.

It is possible to use a leavening agent for a softer bread, but when baked in a microwave oven even the unleavened bread grows enough for my taste (especially if, instead of being put in the baking vessel as a flat disc, the dough is first rolled into a cylinder and then bent into a torus that fills the baking vessel).

The home-made bread, if it is pure, should be eaten immediately after cooling, because unlike the commercial bread with additives, it has a poor shelf life.

Obviously, the bread baked in a microwave oven lacks the crust, but this is healthier and I prefer it that way. Many microwave ovens include a heating lamp that could be used to make a crust, but I have not attempted to make such a bread.