Add the flour, butter, yeast and salt to a large mixing bowl. Keep the salt separate from the yeast.
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.
Keep mixing and adding water until the dough comes together and leaves the sides of the bowl clean.
Knead the dough for ten minutes until it is smooth and elastic.
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).
After about an hour, the dough will have doubled in size and will be stretchy and elastic when pulled. Preheat the oven at 190c.
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.
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.
Leave the bread to stand for five minutes before serving.
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