500g (1lb) strong white bread flour, plus extra for dusting<br />
25g (1oz) butter<br />
1 tbsp sugar<br />
1 x 7g sachet dried yeast<br />
oil, for greasing
Put the flour in a large mixing bowl and add the butter. Rub together with your fingertips until the mixture resembles fine breadcrumbs.<br />
Add the sugar, 1 tsp salt and the yeast. Gradually pour in 325ml (11fl oz) warm water, mixing continuously to form a soft dough.<br />
Tip the dough out onto a lightly floured surface. Knead well for 10 minutes, or until smooth and elastic. Return the dough to the mixing bowl and cover loosely with lightly oiled clingfilm. Leave in a warm place for about 1 hour or until doubled in size.<br />
Grease a 1kg (2lb) loaf tin. Turn the dough out onto a lightly floured work surface and knead again. Transfer to the prepared tin and loosely cover with a fresh sheet of oiled clingfilm. Set aside in a warm place and leave to prove for about 30 minutes, or until it has doubled in size again, almost filling the tin.<br />
Preheat the oven to gas 6, 200°C, fan 180°C. Make 3 shallow incisions across the top of the dough (this will ensure it rises evenly in the oven). Sprinkle the surface with flour and bake for 30-35 minutes, until risen and golden and the base sounds hollow when tapped.