I highly recommend the book: "Artisan Bread in Five Minutes a Day."The name is a little over-simplified as you can guess, but it's definitely faster than most traditional bread baking methods and the results are as good as any bakery I've bought bread at. Nice thick crunchy crust with a soft, dense interior that tastes great. I don't think I'll be using my bread machine much anymore.The book focuses on the fact that pre-mixed, high moisture dough keeps well in the fridge.
Basically, you mix together the ingredients, no kneading. You let it rise for 2 hours at room temperature. Then you can either bake it right away, or refrigerate it for up to 7-10 days. If you make enough, you can have fresh bread daily, with just a brief 40 minute resting period before baking.
They include great tips and tricks and explain the properties of various types of flours, why kneading isn't necessary, why you don't need to "proof" yeast or need a starter dough. Their recipes range from peasant loaves, to rich breakfast dough and flatbreads, all with variations.
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