It was Kara who requested this recipe and Kara, I know you're American so I apologise that this is in metric measurements but I do not speak the language of imperial measurements.
500g strong or bakers flour
6g sugar (I've been using white)
6g bread improver
7g dried yeast sachet
20g (not mls) olive oil
310g (not mls) water
Mix it all together either by hand or in your Kitchenaid (I've tried both ways and a Kitchenaid with a dough hook is a god-send...).
If you're doing it by hand you need to knead it for about 10 minutes. Cover it and leave it to rise. Once it's roughly doubled in size, 'knock it back' (knead it) again for another few minutes. Leave it to rise again to double in size. Then, do this a third time and put it in a tin sprayed with olive oil, or just mould it into a cigar shape.
Leave it to rise the third time, then cook it in an oven at 220 degrees celsius for 25 minutes.
Then, turn it onto a rack to cool. One thing I learned last night is that, if it sticks to the pan, do not viciously try and shake it out. It can split down the middle and, unlike with a cake, this can't be remedied with icing and sprinkles. On the plus side, now we have two loafs of bread for this weekend.