Put in your mixing bowl:
500g white flour*
10g fresh yeast or 3g quick yeast
10g salt (be quite precise! 1g more is 10% more!)
350ml water (tap - room temperature ideally but don't worry too much about it)
1.Mix with the hook attachment for 8-10 min.
2.Lightly flour your work surface and shape your dough into a ball.
Place it in a bowl, cover with a tea towel.
Rest for 1h.
3. Lightly flour your work surface and shape your dough into a ball (again!).
Place it in a greased tin (brush the inside of the tin with melted butter).
Cover with a tea towel.
Rest (again!) for 1h. (Preheat your oven 250C after 30 minutes)
4. Spray the inside of your oven with water
Slash the top of your dough (I use scissors!)
BAKE 30 minutes at 220C
5. Let it cool! (if you can resist!)
* I would recommend the white strong canadian flour for this recipe unless you want to do the lazy version skipping the shaping of the bread (step 2 & 3). Then, just pour the dough from the mixing bowl to the greased tin and let it rest for about 2h before baking it! In this second method you can actually use any left over white flour!