Melt yeast in water for about 5 minutes, until foamy. Mix together rest of ingredients. Leave dough to rise covered, in a lightly oiled bowl.
Shape into a loaf and slash top. Prepare a pan of water to accompany bread in oven. Leave water on a shelf underneath the baking bread. Let dough rest for 30-45 minutes. This step is critical for ensuring bread is adequately proofed.
Preheat oven to 230 C (450 F). Cook loaves for 5 minutes, lower oven temperature to 220 C (425 F). Then cook for 25 minutes, or until loaf is browned and feels hollow when tapped on base.