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.
Step 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. 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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Preheat your oven to 200°C, fan 180°C, gas mark 6.
Step 7
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.
Step 8
Turn the bread out onto a wire rack as soon as possible to avoid a soggy crust on the bottom.
53 Baker Ratings
Beautifully crusty and tasty loaf. Today, I have divided the mixture into eight rolls hoping that they will turn out just the same
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I would have put the cut in the bread just before the last proving rather than cutting the bread once it has risen.
