This is “adapted” from this, which is to say “I still thought that was too much effort”. You’ll need a medium-sized oven-friendly pot (ceramic, enameled or cast-iron).
Take three cups of flour, a quarter-teaspoon of instant yeast and one and a half teaspoons of salt. Put it all in a bowl and stir it up. Put a little more than one and a half cups of water in with it, and stir that up until it’s pretty much evenly goopy. Cover the bowl loosely, with a plastic bag, or something, and set it aside.
This takes about three minutes; it should be the last thing you do before you go to bed at night, so go to bed. In the morning, the very first thing you do when you wake up should be to ignore it completely and go about your day as usual.
I get home about an hour and a half before dinner so, if your day is anything like mine, when you get in the door walk straight to your oven, put the aforementioned pot into it and crank it up to 450 (f). We’re heating the pot up here, yes, not the dough yet. Wait twenty minutes or so for the pot to hit that 450 mark, too, then take it out and put it on the stove top.
Sprinkle a handful of flour around the bottom of the pot, and then pour the dough out of the bowl it’s in and into that pot. A spatula helps, and sprinkle a little flour on the top as well. Put it back in the oven with a lid on it for half an hour, then take the lid off and wait fifteen more minutes.
If it’s not quite nicely browned at that point you can wait a little longer, but not much longer, five minutes or so. Take it out and give it a shake; the bread should be loose in the pan, so turn the careful-it’s-super-hot pot upside down over a cutting board or cooling rack.
Let cool for ten to fifteen minutes, serve.
Total investment of your attention span, approximately eight minutes spread out over two days. Result: fresh homemade bread, which is really great stuff to have around.
Update: as requested, somewhat less narrative and more attachable-to-the-fridge-with-a-magnet printable instructions here.