Very simple white loaf

Method

1. Mix the flour, salt and sugar in a large bowl. Rub in the butter, stir in the yeast.

2. Make a well in the centre of the flour mixture and add the warm water. Mix together until a soft dough starts to form. This will take a couple of minutes.Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this can take up to 10 minutes

3. Shape into a loaf and drop into a lightly greased 900g (2lb) loaf tin, or shape into a round on a baking tray. To make rolls, divide the dough in to 50g-75g pieces, shape into balls and place on a warm baking sheet.

4. Cover the dough with oiled cling film or a damp tea cloth and leave to rise in a warm place for about 45 minutes- 1 hour or until the dough has doubled in size.

   Top Tip: How to Get a Crisp Crust on your Bread

   How to Get a Crisp Crust on your Bread

   For a crisp crust, remove the loaf from the tin and place on a baking sheet for the last 5 minutes of cooking. Once the bread has cooled, wrap the bread in brown paper.

5. Pre-heat your oven to 230°C, 210°C Fan / 450°F / Gas Mark 8.

6. Sprinkle the dough with a little flour to create a crisp, rustic coating on top of the bread. Place in the centre of the pre-heated oven and bake for 15 minutes then reduce the oven temperature to 200°c (180°C fan, 400°F, gas mark 6) and cook for a further 15-20 minutes until the bread is risen and golden brown and sounds hollow when tapped underneath.

7. For rolls, bake just for 15-20 minutes at 230C, 210 Fan/450F/Gas Mark 8. Turn out the bread and cool on a wire rack.