Basic White Loaf

In a large bowl:
500g Strong White Flour
1 sachet of Yeast
2 tsp Salt
Mix these ingredients slightly

In a jug
300ml Warm Water
2 tsp Sugar
2 tbsp Olive Oil
Mix these ingredients slightly

Stage 1
Add the water mix to the flour mix. Either use your hands or combine with a spoon in the bowl.
On a lightly floured surface turn the dough out and start kneading. You need to understand the texture and feel of the dough as you knead it. If it feels too sticky add a bit more flour to the surface and carry on kneading, it will pick up the dough as you knead. You will be kneading for a good 10mins to get a good silky feeling dough. Put the dough back in the bowl and cover with cling film / tea towel. Leave to rise for 1.5/2hrs.
After the time has passed you should have double the size of dough as you started with. Take it out of the bowl and knead it again for 5 or so minutes to knock out the air bubbles.
Stage 2
Seperate into equal sized balls (for rolls) or long sausages (baguettes). Alternatively just leave as one big ball or put into a greased bread tin. If you are doing balls or sausages make sure there is enough room around them to rise and not stick together. Sprinkle with a touch of flour and cover again. Leave to rise for 30mins.
Preheat oven on the highest temp and when the loaf is ready put it in and then turn down to 200'c ish (depending on oven). Cook for 10-15 / 25-30 mins depending on size of loaves. Take out when browned on top and hollow when its bottom is tapped ;-)

I am very approximate when it comes to baking so when it comes to the cooking times - when its cooked I take it out (or forget and burn it, as I do every now and then!).