Or just make no-knead bread. It takes 5 minutes to mix up the ingredients, then it sits covered overnight. The next afternoon, you fold the dough a few times, let it sit a couple hours and then plop it into a preheated pot in the oven and cover it. The dough is so wet that it releases steam which makes the outside get super crispy. I use the ceramic insert from an old slow-cooker to cook mine in. It takes a little while to get used to dealing with a super wet dough, but it's worth it. The finished product tastes better than bread from a bakery.

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