Swan The bread dough recipe I use is
1lb 8oz plain flour
2tsp salt
1 tsp sugar
Itbs dried yeast (or 1 oz fresh yeast or 2 packs of the instant stuff)
I tbs oil
400 ml tepid water
If using fresh or dried yeast mix into sugar and water and leave to ferment in a warm place (should take 15 mins, it will bloom on the surface) Wisk and add to other dry ingredients and mix to a stiff dough.
or
Mix flour, salt, oil (instant yeast if using) and water together and mix into a stiff dough.
Knead thump mercilessly or subject to whichever abuse you choose (I do mine in a kitchen aid mixer) until smooth and springy (OK I'm ready to be flamed by the bakers now but it works for me)
Pop into a clean bowl, cover and put in a warm place until doubled in size
If making bread (rather than pizza) punch the dough, re-knead, shape and leave to double in size again. Then bake until golden and sounds hollow when tapped on the bottom (rather than flabby like me )
Ed has complained that we put 'too much crusty stuff' in the bread but I think it's just fine