Crusty White Bread by Allinson's

Mix together the flour, salt and sugar in a large bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the yeast.

Make a well in the centre of the flour mixture and add the warm water. Mix together until a soft dough starts to form. Turn the dough onto a lightly floured surface.  Knead for about 10 minutes until you have a smooth and elastic dough.  This could also be done using a dough hook of your free-standing mixer.

Lightly grease a clean mixing bowl. Cover the bowl 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.

Knock back the dough by gently kneading just 5 times to get the air out. Mould into a smooth oval and place into a lightly oiled 900g (23 x 13cm) loaf tin.

Cover the dough again 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.

Preheat your oven to 200°C, fan 180°C, gas mark 6.

Slit the dough with a sharp knife and 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 30 - 35 minutes or until the bread is risen and golden brown and sounds hollow when tapped underneath.

Turn the bread out onto a wire rack as soon as possible to avoid a soggy crust on the bottom.