Recipe Steps
- Sieve the flour and salt into a bowl. Add the sugar and rub in the butter/margarine. Stir in the yeast, then add the water.
- Mix to a pliable dough. Turn onto a floured board and knead for approx 10 minutes or until smooth and elastic (a good food mixer using a dough hook will also suffice).
- Shape and place in a greased 900g/2lb loaf tin. Cover with oiled polythene and leave to prove until dough is doubled in size.
- Bake in a preheated oven at 230°C/450°F/Gas 8 for approx 30 minutes until crust is golden in colour.
