INGREDIENTS

Melted butter for greasing pan​

500g (3 1/3 cups plain white flour

2 tsp dried yeast (1 sachet)

1 tsp salt

375 mls warm water

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METHOD

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Put all dry ingredients in a large bowl and combine. Make sure water is only just lukewarm and then add to dry ingredients

Turn dough onto a lightly floured surface and knead for 10 mins until smooth and elastic. The dough should be only just dry enough to not stick to the kneading surface.

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Shape the dough into a ball and put into a large greased bowl and cover with a damp tea towel and leave in a draft free warm place to rise until doubled inn size about 1 hour.

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Preheat oven to 200C

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Once the dough has doubled in size, turn out and knead again for 2-3 minutes or until smooth and elastic and the original size. Divide the dough into 2 equal pieces and place side by side in a baking tin that has been greased. Bake for 30 minutes or until it sounds hollow when tapped.

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Leave to cool before slicing. The bread will last for 2-3 days wrapped in a tea towel

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