This recipe is very easy to do and whith time you can modify it to fit your preferences.
Ingredients and equipment:
500 grs of very strong white bread flour
1 teaspoon of salt
1 teaspoon of caster sugar
15 grs of unsalted butter
7 grs of dry yeast (sachets usually have the same amount)
300 ml of warm water
2lb or 900 grs loaf tin
1 loaf tin liner or you can grease it instead
Mix the flour, salt and sugar in a large bowl.
Rub in the butter, 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. Takes just a few minutes. Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this takes up to 10 minutes.
Shape into a loaf and drop into a lightly greased 900g (2lb) loaf tin, or shape into a round on a baking tray.
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.
Pre-heat your oven to 230°C, 210°C Fan, Gas Mark 8.
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, gas mark 6) and cook for a further 15-20 minutes until the bread is risen and golden brown.
Turn out the bread and cool on a wire rack. The bread should sound hollow when tapped underneath.
Tip – Sprinkle the dough with a little flour to give it a rustic costing
How to knead: stretching the dough away from you with the heel of your hand, then folding it in half towards you. Give it a quarter turn and repeat.