Ingrediants

500g Shipton Mill flour (your choice )

1 tsp pink sea salt or any salt to be honest

1 tsp white granulated suger (or a sachet from any coffee shop outlet!!)

15g Butter (I use Stork) easier to rub in

7g Easy bake yeast or the equivalent volume if using real yeast or active dried yeast I use active dried yeast

300 ml warm water (if using active dried yeast that needs to be reactivated reduce water by the amount used in the reactivation usually 160ml

Method

1. mix flour,salt and sugar in bowl Rub in butter stir in yeast

2. add water mix together five minutes till dough forms turn out onto lightly floured surface Kneed for 10 to 15 minutes until smoth and elastic

3. Shape into loaf and drop onto 900g loaf tin (non stick or lightly oiled) Cover with damp tea towel and leave to rise double in size 45 to 60 mins

4. Preheat oven to 230 C 210 C Fan Gas Mark 8

5. Bake for 15 mins reduce to 200C 180C Mark 6 bake for futher 15 to 20 mins

6 Bake till golden brown and sounds hollow when bottom tapped