After doing a bit of research to find an easy and tasty bread, I came across the "New York Times- No Knead Bread". Adapted from Jim Lahey of Sullivan Street Bakery, this recipe has worked for me every time. Have a look at the recipe here, just a little note to remember to use warm water so the yeast activates otherwise it wont rise. I used 1/2 cup warm water with the yeast to activate, then added the remaining water to the flour mixture. I put this dough in a pyrex and it came out a lovely round shape. Have a play around for what works for you.