Here's my recipe:
15:9 ratio of flour to water, +sugar +yeast +oil +salt.
In the mixing bowl you plan on using, add 9 ounces (all measures by WEIGHT, so put that bowl on the scale!) of warm water, about 2 tsp of active yeast, and about 2 tbs of sugar (or less if you're not using wheat flour at all). Stir that up and let it sit for about 10 minutes.
Once things are happily bubbly, throw in about 2 tbs of veg oil, about 2 or 3 tsp of kosher salt, and then your flour. I usually zero out the scale and go about 4 ounces of wheat flour and 11 ounces of white, but you can certainly go all white. mix that up a bit.
If you have a kitchenaid mixer (which you REALLY should), oil the dough hook thoroughly and set it kneading at speed ONE for about ten minutes. (if you don't, kneed it by hand you poor sap) Once done, you have two choices. Let it rise on your counter or fridge it overnight for baking tomorrow.
Regardless, let it rise till it's doubled in size. Mix back down and turn it out into a breadpan (I use this one: http://cookware.lecreuset.com/cookware/product_Heritage-Loaf-Pan---Was-$40_10151_-1_20002_41062_ ).
Once it's risen again to about the top of the rim, preheat your oven to 425 and fill another breadpan with water, putting that on the top rack (generates steam for you, great for the crust).
Once it's fully risen to just above the rim, slash a line down the middle of the loaf with a super sharp oiled knife or kitchen shears. Throw it in the oven for about 30 minutes, take it out, cover with foil, and go another 20 or so. Let it cool completely before cutting and ENJOY.
Storage: keep the sliced side down on the cutting board, and cover with a towel.
Total labor is like 10 minutes tops if you use a kitchenaid.