You could throw some simple ingredients into a bread machine and turn it on. Because, seriously, any hot, fresh bread is good.
If you want to put a little more effort in, you can get a better result most times with a basic recipe like Pam Anderson’s. It’s as simple as it gets and the texture works. You don’t need to plan ahead very much – it’s a same day recipe. It’s good.
If you plan a little, you can start this Sullivan Street recipe the night before. It’s easy and no knead. And it’s beautiful and the crust is amazing. You’ll feel really accomplished.
But if you want the texture and the crumb to make you feel like you’re in a lovely restaurant and to beam with pride, you’re going to need to study and learn from Peter Reinhart and Samuel Fromartz and others. You’ll want to learn about sponges and starters and folding and shaping.
I am not saying that every project needs great depth, experience and care. But some do.
There is a difference.
PS: Always buy good butter.