4 cups (500 g)Plain Flour

1 teaspoon caster sugar granulated sugar is fine

2 1/4 tsp (7 g) of fast action dried yeast. See my note about Fast Action Dried Yeast.

1 teaspoon crushed Sea Salt Table salt is fine, but has less nutrients and will also contain anti caking agents.

1/8 cup (25 g) unsalted butter cut into cubes

1 1/2 cups (300 ml) tepid tap water




Grease a 2lb loaf tin and lightly dust with flour.

Shaking off any excess flour.

Leave to one side.

Place the flour into a large mixing bowl.

 Add the salt and sugar to one side of the bowl.

The Fast Action Dried Yeast to another side taking care not to mix the salt and yeast directly together as salt can kill yeast.

Give everything a good mix.

Using your finger tips, rub in the butter until the mixture looks like fine breadcrumbs.

Gradually add the tepid water until a rough dough is formed.

Ensure there are no clumps of flour left to mix.

The dough will look a little rough.

But don’t worry about that at this time.

Cover the bowl with a pan lid or cling film.

Leave in a warm place for 30 mins to allow the dough to develop a little.

After 30 mins or so, knead the dough on a lightly floured service until you have a nice smooth finish.

This can take about 5 mins.

Place the dough back in the bowl.

Cover again and leave in a warm place until the dough has doubled in size.

This usually takes about an hour, depending on how warm your kitchen is.

This will take longer if your kitchen is a little cooler.

When the dough has doubled in size, tip the dough onto a lightly floured surface.

No kneading this time.

Very gently fold over the edges of the dough to a size that will fit your prepared loaf tin.

Taking care NOT to knock out any air from the dough.

Carefully place the dough into the loaf tin.

Dust with flour and lightly cover with a clean cloth or cling film.

Leave to rise in a warm place for about 1 hour, or until the dough has doubled in size.

About 20 mins before your loaf is ready to bake.

Turn the oven on and preheat to  392 F  (200 deg c).

Score the top of the dough with a serrated knife.

This will help the bread to rise a little more before the crust sets during baking.

Bake for 40 mins or until baked.

The crust should be nice and lightly golden.

For a more golden color leave to bake a little longer.


What’s your Reaction?