Probably the most gorgeous bread I've ever baked is the breakthrough, no-knead recipe invented by Sullivan Street Bakery owner Jim Lahey (you can find it online). It turned me into a bread baker, and I will never go back — but the dough has to rise overnight, and I don't always plan that far ahead. When I need fresh bread today, I turn to this recipe. I like the heartiness of whole grains, so I use a little whole-wheat flour, but you can certainly go with straight-up white flour, if you prefer. Do try to get your hands on bread flour, if at all possible; the high protein content makes for the best chewiness and crust.
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