Ok, so 5-minute bread is a complete lie. Preparing the bread took me about 10 minutes though, and it shouldn't be a lot longer even if you don't have a stand mixer - it's a no-knead recipe, so you just need to stir it for about a minute or two. After that, there's the usual waiting around for it to rise, although it's fine with anywhere between 2 and 5 hours, so you don't need to time or watch it carefully.
The real trick is that you make a big batch (I don't have a big enough container for the full recipe, but I made the half) and then refridgerate it and use it to make a bunch of things during the week. The batch I made will make 3 or 4 things - I made a loaf today, and I'll make Naan on Friday. Maybe I'll make a boule, and some rolls with whatever's left. Actually using the dough is the "5-minute" part - it's 5 minutes to cut it, stick it in a container or the oven, but there's still all the waiting - if you're making a loaf, for example, you have to rest it for 100 minutes so that it fills out the loaf tin better, and then there's the 1-hour baking time as well. I definitely don't have time for that in the morning, but between Hazel and I we can probably share the workload to make it especially easy to make our own bread - for example, I'd make the dough at the weekend, and then on a weekday morning, I'll cut off a bit of dough, slap it in a loaf tin and set the timer for 1 hour 20. Then when Hazel gets up and the timer goes off, she can bung it in the oven and take it out when it's done. If I'm lucky, there might even be some left for sandwiches the next day!
The bread itself is delicious - it's got a little bit of a sourdough flavour if you leave it overnight before you bake anything, and they recommend leaving the scraps of dough left over in the next batch to enhance the next loaf.