- STEP 1
Add the flour, butter, yeast and salt to a large mixing bowl. Keep the salt separate from the yeast.
- STEP 2
Make a well in the centre and add half (225ml) of the water. Use either your fingers to mix in the flour or use a mixer to do it for you.
- STEP 3
Keep mixing and adding water until the dough comes together and leaves the sides of the bowl clean.
- STEP 4
Knead the dough for ten minutes until it is smooth and elastic.
- STEP 5
Place the dough into an oiled bowl to stop it from sticking. Clingfilm the top and allow to prove at room temperature (20c is ideal).
- STEP 6
After about an hour, the dough will have doubled in size and will be stretchy and elastic when pulled. Preheat the oven at 190c.
- STEP 7
Take the dough out and knead again for 3 to 4 minutes. This is referred to as 'knocking back'. Add your flavouring at this stage if you wish or simply sprinkle flour over the top after the second prove.
- STEP 8
Allow the bread to prove again for about 20 minutes before cooking until the top is golden and the bread sounds hollow when you tape the base.
- STEP 9
Leave the bread to stand for five minutes before serving.