I use plain flour, instant/active yeast (whatever the latest visitor has brought over from the UK!), salt and water to a recipe in "Healthy Bread in Five Minutes" (British edition). If you're interested, have a look at the website artisanbreadinfive.com
They are very careful not to give recipes away on the website but have lots of posts on techniques for different types of bread. If you're interested in trying their approach, get the latest American edition of their book (The New Artisan Bread in Five Minutes a Day) rather than my edition, as it contains a lot more dough recipes. Plus it gives ingredients in weights rather than just cups (cups only in their earlier American edition). I've tried a few of their recipes (olive oil bread, buttermilk bread as well as their 'master recipe' for ordinary white bread) and they've all turned out well. Their enriched doughs look fantastic, but contain too much butter and too many egg yolks for my OH, so I haven't tried those.
If you count input time (rather than proving time), you can make bread in two minutes a day. No kneading involved, which is great if you've got arthritis.
I did not believe the method would work but it does. I even use the same technique for Lidl bread mixes (just add an extra 50 ml or so of water). We get good loaves, although it should be said that I'm comparing my bread with bread locally available (minimarkets and bakeries), which is not great.
On the website, they talk about six-quart containers, which is the equivalent of six litres not twelve pints. You can halve the recipes very easily, so you wouldn't need to use such a large container. I use a squat square job rather than the tall cylinder they use, as it fits in my fridge better. In fact, I often have two lots of dough on the go, like today: one for brown loaves (Lidl mix) and one master recipe for rolls, naans and pizza bases. Our Italian neighbour can't believe I manage to make such good pizzas, and it's all down to the dough.
Edited to add this:
http://www.artisanbreadinfive.com/2013/11/01/english-muffins-on-the-stove-top-with-gold-medal-flour-and-red-star-yeast#more-6412This page gives a recipe (in cups) for the master recipe and a link. Essentially, mix water, salt and yeast and then mix in the flour (I use an ordinary tablespoon), leave to rise for two hours and then bung in fridge for a while, as the dough is much easier to handle when it's cold. Check their site for what they call their 'cloaking' technique if I recall rightly. This is quite important and worth seeing them do. Despite the term, it is not some kind of Star-Trek advanced technology but dead easy once you have the idea. Washing-up is a doddle in comparison with traditional breadmaking. I have to say, they have a bit of a nerve using the word 'artisan', but the result is good.