The precise time when any (wheat) bread is done is when its center reaches 94℃ (~201℉). That works independently of its size and shape.
The longer a bread needs to be baked depends mainly on its shape: a dough with its center farer from its surface will need more time for the heat to go over that distance. The heat from the oven will need more time to heat the center up to those 94℃.
Baking time also depends on the size, albeit less than on the shape. If you put a 1 kg dough in a hot oven it will need more time to heat it than a 1/2 kg one.
Please don't get offended if I disagree with your statement: "bread is basically brick sized and shaped". But there are really many different sizes and shapes for stuff people understand as bread. Just two examples on French common ones:
Boule, which means ball in French, are traditional French bread round shaped, and are not strange to weight something between 1/2 and 2 Kg.
Baguette, which means little rod in French, is probably the most well known French bread but, surprisingly is not traditional: it was invented less than 100 years ago as a mean of making bread quickly.
A 1 kg boule needs something about 1 hour baking, while 4 baguettes of 250 gr need less than 1/2 hour (despite been the same mass in the oven).
I chose those two because they are extreme examples: a sphere can be proved mathematically to have its center farer from its surface than any other solid of the same volume. Rod shaped or flat breads will have it's center closer to their surface than other shapes. So shape matters more than size.
You can use both variables to bake bread in less time: small (I.E: 100 gr) and not round buns will need least time to be ready. Probably less than 15 minutes. But notice they will also go stale faster once out of the oven, as air will also reach the center sooner, and dry it quicker.