For a few weeks now, the amazing no-knead bread from the New York Times has been my go-to bread recipe at home. It's awesome, too easy to be believed, and so good it can practically put your favorite bakery out of business.
No kneading! All it asks of you is to plan in advance, so it can sit for 18 hours doing all the work by itself.
I don't get why a lot of the bakers posting about it claim it doesn't fit their schedules, either. Take me. It's 10 pm here now. If I throw the basic ingredients (flour, salt, yeast, water) together now and shove it in a bowl inside my microwave to sit, its 18-hour window will go by at about 4 pm, so it can even sit a few more hours until I get home from work (more sitting is good). Then if I did get home at 6, I put it out on the cornmeal-dusted towel (don't use flour, no matter what they say) for 2-3-4 hours, then bake. Fabulous bread in 24 hours, with about five minutes of actual work. Can't beat that.