Makes 2 loaves
sunflower oil to grease
1kg/2¼lb/8 cups strong white bread flour plus extra to dust
50g/2oz/4 tbsp butter, cubed
2 tbsp caster (superfine) sugar
2 tsp salt
2½ tsp easy-blend dried yeast
600ml/1 pint/2½ cups warm water
1 Oil two 900g/2lb loaf tins. Put the flour in a bowl and rub in the butter until it resembles breadcrumbs. Stir in the sugar, salt and yeast, then mix in the water to make a soft dough.
2 Knead on a floured surface for 5 minutes or until smooth and elastic. Return the dough to the bowl, cover loosely and leave in a warm place to rise for 45–60 minutes.
3 Knock the dough back with your fist, then knead again. Cut into two and shape into loaves. Press into the prepared tins and cover loosely with oiled clingfilm (plastic wrap). Leave to rise for 30–40 minutes until just above the top of the tin.
4 Preheat the oven to 220°C/425°F/Gas 7. Dust the loaves with flour and cook in the oven for 25 minutes or until golden brown and the bread sounds hollow when tapped. Turn out on to a wire rack to cool. Freeze when cold.