@troberts@theblower.au It's pretty easy. Just need some time.

I slice mine (when it cools) put in a large clip-seal bag, and freeze it. The loaf does me a week of breakfasts (toast).

My regular recipe is:

450g plain bread flour (or 00 if you can get it)
305g water (or water/milk mix)
6g yeast (dried, active)
10g salt
40g malt extract (or you can use syrup or leave it out entirely).

Mix well, knead (5 mins in a Kenwood with the dough hook or 10-15min by hand)

Let it rise for an hour or so.

Grease a bread tin with butter.

I divide my dough in thirds and roll out and up each then put those in the bread pan. You don't need to.

Proof (2nd rise) for about 1 - 1.5 hours (or until it gets to the top of the tin).

Bake at 185ºC (fan-forced, middle rack) for 21 mins, rotate and bake for 19 more. When done, the centre should be approx 90ºC.

Cool completely before cutting.

Variations: add fruit, spices, nuts, chocolate spread, whatever before putting in the bread pan.