As well as, in our opinion, tasting far superior to supermarket bread, an added bonus we have noticed is the absence of the 'intestinal discomfort' that so often accompanies mass produced bread products. We can eat home-made bread with no side-effects (and it's cheaper!)
The recipe I use was inspired by this recipe at Taste.com.au, but I have tweaked it a little over time to make it more to my liking.
500g High Grade Flour
a pinch of salt (or to taste, I hardly use any)
2 teaspoons (around 10g) active yeast
375ml lukewarm water
Measure 500g High Grade Flour into the bowl of a stand mixer. (of course, you can mix and knead by hand, but it is a bit more work!) Add the salt, yeast and water.
Set your stand mixer to 'Fold' and, using a dough hook, knead for roughly 10 minutes, or until a smooth dough is formed.
Pour 1 - 2 teaspoons of olive oil into a large ceramic bowl.
Remove the dough from the mixer and roll in the olive oil until well coated. Add more oil if necessary.
Pre-heat the oven to 200C (around 400F)
Uncover the dough and punch it in the middle to release the excess gas then knead for a couple of minutes in the bowl until it is back to it's original size again.
Place the smooth dough ball into the loaf pan and flatten slightly to fill the tin. Stand in a warm, draught-free place for 20 minutes.