I'm afraid I know little about breadmaking.

Is there a bread where you could:

-- mix it and I guess knead it **in the evening** (say around 9pm),

-- **leaving it out** overnight (perhaps to rise (?) etc.?)

-- then about 8? hours later (**say around 7am?**) you could put it in an oven

-- and indeed then bake the loaf (or perhaps rolls) at 7am (I assume that takes roughly 1/2 hour? but I know nothing).

Thanks for your expertise.

Thanks to all for the amazing answers here!

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Note for example THIS recipe: http://cooking.nytimes.com/recipes/11376-no-knead-bread

The problem there is the **two hours in the morning** aspect. I'm sort of looking for that, but **without** the "two hours in the morning" aspect.  Ideally, in the morning I just want to toss it in to bake for 1/2 hour  :O