Classic white bread loaf

Method

• 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.