Add the flour and butter to a mixing bowl. Mix in the salt then add the yeast. Stir to combine

Add half the water and mix with the rest of the ingredients. Continue adding the water a little at a time until you have a soft dough that is not sticky. You may not need all the water, or you may need a little more.

Turn the dough onto a work surface and knead until it is soft and stretchy.

Place the dough in a lightly oiled mixing bowl and cover the bowl with cling film. Leave to prove for around an hour until it doubles in size.

Line a baking tray with baking parchment.

Take the dough out of the bowl and knead again then shape into a round loaf.

Place on the baking tray, cover with cling film and leave to prove again until it doubles in size.

Make some cuts on the surface of the dough

Preheat the oven to 220C, 425F, Gas Mark 7.

Place the loaf on the baking tray in the oven and cook for about thirty minutes, until it is risen and golden and sounds hollow when the bottom is tapped.

Place the loaf in the oven