I go in phases with bread. Making it, I mean, not eating it. It's easy enough to always have a sliced wholemeal loaf in the freezer, so that you're never without supplies but then I have a bread "moment" and before you can say Jack Robinson, the kitchen is filled with the smell of rising bread, and browning golden crusts are everywhere. For a start , once you've got the knack, it's so easy, just flour, water, and yeast, really, and a bit of salt. Unsalted bread is horrible. Elizabeth David said you should have plenty of salt in your bread, and none in your butter, personally I like a nice abit of salted Welsh butter as well.
And time, you do need some time, which is often the percieved problem with baking bread at home. It does take a few hours to make bread it's true, but you only spend a few minutes out of those hours actually doing anything. So really it comes down to organizing your bread making around your life, so that it fits in with everything else, and you only have to fiddle about with it when it suits you.
If you've never made bread before, or if you've tried once and got a "brick" and gave up, I recommend trying the New York Times No Knead Bread, which is fully described here. It's a slow, easy to do method which gives you a rustic, rather holey, but still delicious loaf, and well worth a look.
However, if you want to make a good slice-able white crusty loaf you could try my recipe
The Cottage Garden Farmer's White Crusty Loaf
When I want to make an ordinary white crusty loaf I use about half a 3lb/1.5kg bag of strong white flour. You can make any size you like as long as you remember that for each lb of flour you will need 1 teaspoon of fast acting dried yeast ( I use Dove's Farm) and 1 teaspoon of salt, and about half a pint of water. Nothing else, no oil, no sugar, no butter, unless you're making one of the endless variations which will be at your disposal once you've mastered the initial technique. It's one of those things that it's easier to show someone than to describe, but here's a few pictures to help.
Place your chosen amout of ingredients in a roomy, preferably wide bowl.
Make your hand into a "claw" like this
and stir the dry ingredients round to mix in. Add the water and mix in using your claw hand until it comes together in a sticky mass. It will seem too wet, but persevere.