A classic white loaf - simple and good for experimenting as you can easily add flavour ingredients.
500g very strong white flour plus extra for dusting
1 tsp salt (vary according to own requirements)
2 tsp dried yeast
1 tbsp sunflower oil plus extra for greasing
330ml warm water
Put the flour and salt into a bowl. In a small bowl dissolve the yeast in 330ml warm water. Once it has dissolved add the oil. Make a well in the centre of the flour, pour in the water and stir to form a dough. Use hands to bring the dough together.
Turn the dough out onto a lightly floured surface. Knead for 10 minutes until smooth, glossy and elastic. Put the dough in a lightly oiled bowl, cover loosely with cling film and leave to rise for up to two hours, or until double in size.
When the dough is risen turn it out onto a floured surface and knock it back to its original size. Knead it further, then form into the desired bread shape. Place the dough on a baking tray, cover with clingfilm and a tea towel and leave in a warm place until risen to double its size - this is proving, which acts to identify that the yeast is still active. The bread should be ready to bake if you poke the dough with finger and it springs back quickly. You can score the bread if you like, which can aid the bread rising while baking. Dust with flour.
Preheat the oven to 220C (Gas mark 7). Place the dough in the middle of the oven for about 10 minutes and then reduce to about 190 C (Gas mark 5) for a further 30 minutes or until the crust is golden and the bottom sounds hollow when tapped. You can reduce the heat at any point if the bread is browning to quick and it hasn't had sufficient time to bake. Remove the bread and rest on a rack for about 30 minutes before eating.
A tip for increasing the crust of the loaf and it rising is to add a pan of just boiled water to the bottom of the oven when you first put the dough in. You can always add other ingredients such as chopped sun-dried tomatoes, herbs etc to give a little twist and variation.