The time taken to settle depends on too many variables to give an accurate answer. Things like the type of yeast, whether it flocculates well or not, temperature, etc etc.
Bread yeasts, as used in JAOM, are a bugger. It's easily brought back into suspension, just by moving the carboy to where you're gonna conduct the rack/bottling.
A lot of wine yeasts will flocculate well, if cold crashed for a couple of days.
Or you can try some finings, something gentle like bentonite or sparkoloid, or a 2 part quick clearing type.....