Ingredients:

60g milk
200g water
20g olive oil
2tsp salt
2tsp sugar
500g flour (see note)
1 sachet dried yeast

The choice of flour makes a big difference to the style and texture of your loaf. I find the best results to be obtained using 200g of Francine multi-cereal flour and 300g of strong white flour. For the latter, Manitoba flour rises well but can be a little fluffy, while Italian type '0' flour gives a firmer loaf but tends to sag during baking. Try a mixture of the two.

Method:

Put all the ingredients into the machine in the order given. Make a well in the flour for the yeast to keep it dry until mixing starts. Most breadmaking machines don't wait long enough after mixing before baking, so if you have mix-only and bake-only programmes, use these and wait until the loaf has risen to the top of the tin before baking.