Simple sandwich bread

In a loaf pan this bread would be perfect for sandwiches; as a plain loaf it's begging to be used for french toast or slathered with butter and jam.

Hardest part: getting a nice crust.

Ingredients:
2 1/2 c white flour
1/2 tsp salt
1-2 tsp sugar
2/3 c warm water
4 tbsp olive oil
1-2 tbsp yeast

Directions:
Mix sugar into warm water and sprinkle yeast over the top.  Vary the amounts of sugar and yeast by how sweet you want the bread to be and how long you want it to take to rise.
Let proof until it becomes frothy.
Stir together dry ingredients.
Pour in olive oil.
Add yeast-water mixture, mix, and knead.  Add flour as needed if the dough is too sticky.
Place in a greased bowl, cover, and let rise until doubled in size (about 1 hour).
Press down gently, shape, and place on your cornmeal-covered baking tray or in a greased loaf pan.

Heat oven to 350F about 20 minutes before baking, with a metal container of some sort on the bottom rack.
Five minutes before baking boil 1/2 c - 1 c water and pour into the container at the bottom of the oven.  Shut the door and let the oven fill with steam.
Right before baking, take a very sharp knife and slash the dough diagonally a few times.  Stuff it in the oven, set a timer for 30 minutes, and don't open the oven again until that time has passed.  The steam is important.
Remove and enjoy!