• 750g strong white flour
  • 60g soft butter
  • 3 x 6g dried yeast
  • 3tsp salt
  • 25g caster sugar
  • 450ml water (at approximately 37c)


  • 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.

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