Mix everything together in an upright mixer with a dough hook attachment.
I put my mixer on a low setting, If you are old school, prepare for an arm work out, stir everything together until it is all very well incorporated. Now out of convenience I probably give the dough a good 10 minutes just rolling around in the mixer on low.
Give your dough a few sprays with your oil. The dough should be able to roll into a ball, the bowl should be reasonably clean. Squirt or drizzle a bit of oil on top.
Roll it out to a big fat sausage. For one loaf, just make a big sausage around the size of your loaf tin. You could also just make a bloomer style by putting a big ball on a baking sheet.
Pop in a bread tin. If the bread tin is the approach you are going for, pop it in! I gave my tin a little spray with some more oil, then once the loaf was in I sprayed the top of that a bit too. Cover with clingfilm.
Leave to rise until it has doubled in size. You can leave it in the fridge to proof over night if you wish, but I always cook mine the day I make it. One loaf I left out all day, it had risen high and mighty, when I came back it had collapsed, I gave it another kneading, let it sit for 30 mins or so. Seemed to cook fine, came out softer than the one in this post.
Place in pre-heated oven at 180c for 40 minutes The loaf in the top picture came out with a very crisp top crust, really nice to be honest, but other loaves have come out with softer crusts. My way of telling if my loaf is cooked is to tap on the top with my nails. Is its crisp? Does it ‘tap’? If it does I bring it out and knock on it, should sound hollow, should sound like that on the bottom too, should be able to stand nice and sturdy.