Butter Bread

750g / 24 oz plain flour
200 ml / 7 fl oz tepid water
2 tsp / 1 sachet dried yeast
1 tsp caster sugar
1 tsp salt
125g / 4 oz butter

Sprinkle the yeast and sugar onto the water (in a jug) and leave for 20 minutes to reconsitute (unless using fast acting, in which case add sugar and dry yeast to mixture before adding the water). Sift flour and salt into a mixing bowl, then rub in the butter. Mix in the remaining ingredients then knead dough until well mixed. If the dough is too sticky, add more flour a bit at a time and knead some more. Cover the bowl with a damp tea-towel and leave to rise for about an hour. Preheat oven to Gas Mark 4 / 175 degrees C / 350 degrees F. Knock the air out and place the dough into prepared loaf tins. Bake for about 50 minutes.